Season pork shoulder with salt and pepper. Brown on both sides in olive or peanut oil in heavy cast iron skillet. When browned, remove from heat. Place in large Dutch oven along with navy beans, fat back, bacon (left in strips), ham hocks, onions, fresh thyme, bay leaves and 5 cups ham broth.
Bring to a simmer. Cover tightly. Place in a preheated 325 degree F oven for 2 hours 15 minutes.
When it comes out of the oven, remove the shoulder and set aside to cool. Remove half of the liquid and set aside. Pour white beans into a shallow container and set aside to cool. (It is critical to cool the beans and liquid separately so the beans do not overcook and become too starchy.) Once the shoulder is cool enough to handle, shred meat from bone and coarsely chop it. De-bone and shred ham hock. Mix ham hock meat and shoulder meat. Add white beans. (This should be done while ingredients are still warm.) Taste and season accordingly. Set aside
Prepare barbeque grill.
Season pork leg and pork chop meat with salt and pepper and fresh herbs. Grill over medium high heat to medium-doneness.
Warm crawfish cornbread on grill. Warm cooked mustard greens on grill. Warm the bean, pork and ham hock mixture on the grill. Add sprinkling of fresh herbs to the bean mixture (thyme, parsley and chives.)
Plating Spoon about 2 to 3 tablespoons pork and bean mixture onto large plate. Place mustard greens on top. Place warm crawfish cornbread on top of mustard greens. Place sliced grilled pork leg and pork chop on top of cornbread. Toss micro mustard greens in vinaigrette and place on the top of the dish. Sprinkle chow chow around the dish.
Rinse trimmings in cold water. Brown trimmings in a preheated 400 degree oven for 30 minutes. Place the browned trimmings in a large stockpot. Add carrots, celery, onions, garlic, bay leaves and ham hocks. Add water to cover. Simmer for 4 hours. Strain, cool and reserve.
Place peanut oil and bacon in cast iron skillet. Render bacon over medium high heat until crisp. Add scallions and crawfish. Saute for three minutes. Season with salt, pepper and cayenne pepper. In a mixing bowl, combine cornmeal, flour, baking powder and eggs. Season with salt, pepper and cayenne pepper. Add buttermilk. Immediately pour hot peanut oil, crawfish and bacon into cornmeal mixture. Stir well. Reheat skillet. When hot, add cornmeal mixture and immediately place in 350 degree oven for 40 minutes.
In large heavy-bottomed saute pan, render bacon. Add onions and saute over medium heat until translucent. Add greens, salt and pepper. Cook down for 3 or 4 minutes over medium heat until wilted. Add ham broth. Mix thoroughly and cover. Simmer for 20 minutes.
Combine mustard, shallots, herbs and lemon juice in mixing bowl. Whisk in olive oil. Season with salt and pepper. Taste and adjust to your liking. Set aside
Combine vinegar, water, sugar, thyme and bay leaf in heavy-bottomed pan. Bring to boil. Taste and adjust to your liking. Add more sugar if you want it sweeter. More vinegar if you like it tart and more water to make it less tart. Add peppers and onion. Simmer for 15 minutes. Do not drain. Cool in juices. Set aside.
Recipe courtesy of Hot and Hot Fish Club, Alabama