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Shredded Pork and Grilled Onion Salad with Poached Egg

Shredded Pork and Grilled Onion Salad with Poached Egg

YIELD: 12 SERVINGS

For the pork:

3 lbs. boneless pork shoulder, trimmed

salt and pepper, to taste

¼ cup olive oil

2 large carrots

3 stalks celery

6 cloves garlic

4 each fresh rosemary, thyme and oregano sprigs

1 cup dry red wine

32 oz. chicken stock

For the onions:

1 lb. yellow onion, ½" thick sliced

¼ cup olive oil

2 Tbsps. fresh thyme, chopped

2 Tbsps. fresh rosemary, chopped

salt and pepper, to taste

For the vinaigrette:

1 large shallot

1 clove garlic

1 Tbsp. Dijon mustard

¼ cup champagne vinegar

¼ cup red wine vinegar

1 cup extra virgin olive oil

salt and pepper, to taste

6 heads Bibb lettuce, cleaned and torn

24 large eggs

  1. For the pork: Heat oven to 325°F. Season pork with salt and pepper. In large roasting pan, heat oil. Sear pork on all sides; remove from pan.
  2. Stir in carrots, celery, garlic and herbs. Saute 3 to 5 minutes until browned. Deglaze pan with red wine. Return pork to pot; add stock. Cover tightly with foil and cook for 2 hours or until meat is fork-tender. Shred pork and keep warm in braising liquid.
  3. While pork is cooking, coat onions with olive oil, thyme and rosemary. Season with salt and pepper to taste. Grill for 3-5 minutes on each side until deep golden brown; reserve.
  4. For vinaigrette: Add shallot, garlic and mustard to blender or food processor. Add vinegars. Puree until smooth. Slowly pulse in oil just until incorporated. Season with salt and pepper to taste.
  5. Toss lettuce with vinaigrette, as desired. Portion 4 oz. lettuce onto each serving plate. Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely firm) and yolks begin to thicken (not runny but not hard). Remove and keep warm.
  6. To serve: top each salad with a grilled onion slice, about 2.5 oz. of pork and 2 poached eggs. Serve immediately.

Photo and recipe: American Egg Board

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