Pork Dips Recipe

Season and Sear

Preheat oven to 325°F (160°C). Pat the pork shoulder dry. Mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub olive oil over the pork, then evenly rub the spice mix all over. Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear pork 3–4 minutes per side until browned.

Roast

Add the halved onion to the pan and pour in 2 cups of chicken or pork stock (enough to come ~1/2 inch up the sides). Cover with lid or foil and transfer to the oven. Roast until internal temperature reaches 195°F (90°C) for shreddable pork, about 2 to 2.5 hours depending on size. Baste once after the first hour with pan juices.

Rest and Shave

Remove pork from oven and transfer to a cutting board. Let rest, covered loosely with foil, for 20 minutes. Reserve pan drippings in the roasting pan. Using two forks or a sharp knife, shave or thinly slice the pork against the grain into long thin strips suitable for dipping (not pulled into small shreds). Keep warm.

While pork rests, place the roasting pan (with reserved drippings and browned bits) on the stove over medium heat. If the pan is dry, add a splash of stock. Pour in the 2 cups of beef or pork stock and optional 1/2 cup red wine. Scrape browned bits with a wooden spoon. Add Worcestershire sauce and thyme. Simmer 6–8 minutes to reduce slightly.

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If you prefer a slightly thicker jus, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, whisk into the simmering jus and cook 1–2 minutes until slightly thickened. Strain the jus through a fine mesh sieve into a warm container and keep warm for serving.

Whisk together 1/2 cup mayonnaise, 2 tbsp whole-grain mustard, 1 tsp lemon juice, 1 minced garlic clove, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust acidity or salt to preference. Refrigerate until serving to let flavors meld.

If making quick pickles: In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp kosher salt, 1 tsp mustard seeds, and 1/2 tsp peppercorns. Bring to a simmer to dissolve sugar and salt. Place 2 cups sliced cucumbers or red onion in a jar, pour the hot brine over them, cool to room temperature, then chill for at least 30 minutes (better after a few hours). Drain before using.

If using prepared house pickles, slice or chop into bite-friendly pieces. Toss arugula lightly with a pinch of salt and a drizzle of olive oil just before assembling to keep it fresh.

Preheat broiler. Slice the baguette on the bias into 1/2-inch slices. Brush one side lightly with melted butter. Place buttered-side up on a sheet pan and broil 1–2 minutes until golden and toasted. Flip and toast the other side 30–60 seconds if desired. Remove and keep warm.

Arrange thin slices of aged cheddar so they can be layered on the warm toasted baguette or served alongside for guests to assemble.

To serve as 'Pork Dips': place warm shaved pork in a shallow bowl or on a platter. Pour warm au jus into a small dipping bowl. Arrange toasted baguette slices, aged cheddar, house pickles, and arugula on the side. Spoon mustard aioli into a small ramekin for spreading.

For each portion: spread a little mustard aioli on a toasted baguette slice, layer with a few strips of shaved pork and a slice of aged cheddar, top with house pickles and some arugula, and dip the assembled bite into the warm au jus before eating. Serve immediately. Leftover jus can be refrigerated up to 3 days.