Stuffed Portobello

Ingredients

• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 2 teaspoons paprika
• 2 teaspoons dark chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch of cayenne pepper
• 1 pinch of dry mustard
• 2 1/2 pounds boneless pork butt
• 2 ounces unsalted butter
• 1/4 cup diced yellow onion
• 1 tablespoon chopped garlic
• 2 teaspoons dark chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pinch cayenne
• 1/3 cup brown sugar
• 1/3 cup molasses
• 2 cups ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 3 Russet potatoes, large dice
• 2 tablespoons grapeseed oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 large portobello mushroom caps
• 1/4 cup grapeseed oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 cup chopped bacon
• 1 cup diced yellow onions
• Kosher salt and freshly ground black pepper
• 6 slices Cheddar
• 2 tablespoons chopped fresh parsley