Rosemary Pork Rillette And Olive Oil Crackers With Mustard Greens | Tom Gore Vineyards

Ingredients

• 3 Pounds boneless skinless pork shoulder; cut into 1 inch cubes
• 1 1/2 Pounds skinless pork belly; cut into 1 inch cubes
• 1/4 Pound pork fat; diced
• 2 Sprigs fresh thyme
• 2 Sprigs fresh rosemary
• 5 Bay leaves
• 2 Tablespoons smoked paprika
• 5 Garlic cloves; minced
• 1 Meyer lemon; juiced
• Salt and pepper to taste
• 1 Cup all-purpose flour
• 1 Cup semolina flour
• 2/3 Cup warm water
• 1/4 Cup olive oil
• 1 Teaspoon kosher salt
• 1 Tablespoon sea salt
• Extra olive oil for brushing
• 8 Ounces mustard greens
• 1 Ounce olive oil
• Salt to taste