Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Pork butt - (abt 1/3 fat) - cut 1 1/2" cubes

  2. 2 cups 125g / 4.4oz Finely-diced onion

  3. 12 cups 1752g / 61oz Garlic cloves - crushed (medium)

  4. 2 cups 32g / 1.1oz Thyme sprigs (large)

  5. 2 teaspoons 10ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  7. 1 1/2 teaspoons 7 1/2ml Freshly-cracked black pepper

  8. 1/2 teaspoon 2 1/2ml Allspice

  9. 2 Bay leaves

  10. 1 cup 237ml White wine

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary. When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.) This recipe yields 16 average serving slices; approximately 3 carb grams per serving (not counting cracker or accompaniment).


Send feedback