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Potted Pork

the.instructor's picture
  Lean boneless pork shoulder/Butt/loin end 3 Pound, trimmed of fat and cut into 2-inch chunks
  Salt 1 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Garlic 1 Clove (5 gm), minced or pressed
  Dry thyme leaves 1⁄2 Teaspoon
  Bay leaves 4
  Water 1 Cup (16 tbs)
  Whole black peppercorns 6
  Toast/Crackers/crisp raw vegetables such as green bell pepper strips/turnip slices/zucchini slices 4

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).

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2065 Calories from Fat 454

% Daily Value*

Total Fat 50 g77.5%

Saturated Fat 14.8 g73.9%

Trans Fat 0.2 g

Cholesterol 816.6 mg272.2%

Sodium 4229.6 mg176.2%

Total Carbohydrates 66 g22.1%

Dietary Fiber 3.9 g15.7%

Sugars 3.6 g

Protein 318 g635.8%

Vitamin A 6.9% Vitamin C 7.8%

Calcium 25.4% Iron 120%

*Based on a 2000 Calorie diet

Potted Pork Recipe