Shredded Pork and Grilled Onion Salad with Poached Egg

Shredded Pork and Grilled Onion Salad with Poached Egg 

Yield: 12 servings


  • 3 lb. boneless pork shoulder, trimmed
  • Salt and pepper, to taste
  • 2 oz. (1/4 cup) olive oil
  • 8 oz. carrots (2 large)
  • 6 oz. celery (3 stalks)
  • 2 oz. garlic (6 cloves)
  • Fresh rosemary, thyme and oregano sprigs (4 each)
  • 8 oz. (1 cup) dry red wine
  • 32 oz. (1 qt.) chicken stock
  • 1 lb. yellow onion (2 large), 1/2-in. thick sliced 
  • 2 oz. (1/4 cup) olive oil
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1.5 oz. shallots (1 large)
  • 1 clove garlic
  • 1 tbsp. Dijon mustard
  • 2 oz. (1/4 cup) Champagne vinegar
  • 2 oz. (1/4 cup) red wine vinegar
  • 8 oz. (1 cup) extra-virgin olive oil
  • Salt and pepper, to taste
  • 3 lb. (6 heads) Bibb lettuce, cleaned and torn
  • 24 large eggs 


  1. Heat oven to 325°F. Season pork with salt and pepper. In large roasting pan (or oven-proof deep skillet), heat oil. Sear pork on all sides; remove from pan.
  2. Stir in carrots, celery, garlic and herbs. Sauté 3-5 minutes until browned. Deglaze pan with red wine. Return pork to pot; add broth. Cover tightly with foil and cook 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 ounces lettuce onto each serving plate.
  6. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  7. Top each salad with a grilled onion slice, approximately 2.5 ounces pork and 2 poached eggs. Serve immediately.

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