Potted Pork Recipe
Ingredients
| 3 pounds lean boneless pork shoulder, butt, or loin end, trimmed of fat and cut into 2-inch chunks | ||
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Thyme leaves | 1/2 Teaspoon | |
| 3 or 4 bay leaves | ||
| Water | 1 Cup (16 tbs) | |
| 5 or 6 whole black peppercorns | ||
| Toast, crackers, or crisp raw vegetables such as green bell pepper strips, turnip slices, or zucchini slices | ||
Directions
Place pork in a deep 2- to 2 1/2-quart casserole.
Mix in salt, pepper, garlic, thyme, and 1 bay leaf.
Pour in water.
Cover and bake in a 250° oven until meat falls apart in shreds when prodded with a fork, 3 1/2 to 4 1/2 hours.
Discard bay leaf; skim and discard fat from meat mixture.
Pull meat into shreds, using 2 forks.
Blend meat well with juices, then pack into a 5- to 6-cup serving container.
Arrange remaining bay leaves on top as garnish; scatter with peppercorns.
Cover and refrigerate until cooled to room temperature, about 2 hours (or for up to 1 week; serve at room temperature).
Mix in salt, pepper, garlic, thyme, and 1 bay leaf.
Pour in water.
Cover and bake in a 250° oven until meat falls apart in shreds when prodded with a fork, 3 1/2 to 4 1/2 hours.
Discard bay leaf; skim and discard fat from meat mixture.
Pull meat into shreds, using 2 forks.
Blend meat well with juices, then pack into a 5- to 6-cup serving container.
Arrange remaining bay leaves on top as garnish; scatter with peppercorns.
Cover and refrigerate until cooled to room temperature, about 2 hours (or for up to 1 week; serve at room temperature).
Chef
