Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It’s a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-alone meal. But we like to set aside some leftover meat, free from its braising sauce, and save it for other meals throughout the week. This is a good one that’s super easy and has a really unexpected flavor.The idea of a mustard cream sauce came from a recipe in Food & Wine.
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Laura Kaczmarek