Northern Spy's Pork Sticky Rolls With Dijon-Maple Glaze And Parsnip Icing

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1 cup Dijon mustard

1 cup grade B maple syrup

1 1/2 Tbsp. salt

1 1/2 tsp. brown sugar

1 1/2 tsp. black pepper

1/2 tsp. cinnamon

1/4 tsp. ground clove

2 lb. pork shoulder, fat left intact

1 Tbsp. plus 1/4 tsp. dry active yeast

1 cup milk

1/2 cup lard or shortening

1/3 cup sugar

2 tsp. salt

1 egg

4 1/2 cups all-purpose flour

4 medium-sized parsnips, peeled and sliced into 1-inch-thick pieces

1 cup (2 sticks) butter

2 tsp. salt, plus more

1 Tbsp. sugar, plus more

1/4 cup Maple-Dijon glaze

1/2 cup lard or shortening, melted, plus more for greasing

Remaining Maple-Dijon glaze

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