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Country Style Jellied Pork Shoulder Recipe
|Beef bones/Veal / pork bones / chicken backs||3 Pound|
|Pork shoulder/2 pound shoulder plus 2 pound pork hocks||3 Pound|
|Water||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onions||6 , peeled and quartered|
|Vinegar/1 slice fresh lemon||1 Tablespoon|
|Whole allspice||1 Teaspoon|
|Plain gelatin||1⁄2 Ounce (2 Envelopes, 0.25 Ounce Each)|
Serving size: Complete recipe
Calories 3006 Calories from Fat 1540
% Daily Value*
Total Fat 171 g263%
Saturated Fat 60.4 g302%
Trans Fat 1.6 g
Cholesterol 843.8 mg
Sodium 3803.3 mg158.5%
Total Carbohydrates 97 g32.3%
Dietary Fiber 19.6 g78.4%
Sugars 35 g
Protein 260 g519.5%
Vitamin A 17.3% Vitamin C 111.6%
Calcium 63.2% Iron 117.6%
*Based on a 2000 Calorie diet
Add warm tap water and salt.
Don't worry if meats are not covered with water.
Bring to boil and skim.
Add remaining ingredients except gelatine, and cover.
Simmer 3 hours on top of stove or in oven until meat falls from the bones.
Strain and chill the broth.
Chop meat and some soft fat and chill.
Discard bones and seasonings.
Scrape fat from the broth and add gelatine.
Boil until reduced to 4 cups.
Clarify if you wish, then strain through a double thickness of cheesecloth and cool.
Taste for seasoning.
Spread chopped meat in a 6-cup mold.
Add enough cooled stock to barely float the meat.
Mold any leftover meat and broth in a small bowl.
Chill until firm.
Reserve remaining broth to glaze the meat or use in soups and sauces.
Unmold and garnish.