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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. allspice berries
- 2 tsp. black peppercorns
- 1/2 tsp. coriander seed
- 1/4 tsp. cinnamon
- 0.75 oz. kosher salt
- 3 lb. boneless pork shoulder (trimmed, cut into 2-inch cubes)
- 10 thyme sprigs
- 6 cloves garlic (minced)
- 1 qt. pork fat (rendered, melted)
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Directions
- 1. In a spice grinder, combine the allspice, peppercorns and coriander and grind to a powder; stir in the cinnamon and ¼ cup of salt. In a large bowl, toss the pork with the spice blend until well coated. Add the thyme and garlic. Cover and refrigerate overnight.
- 2. Bring the pork to room temperature. Add the melted pork fat to a pot with the pork and seasonings. Cover partially and cook covered in a 225 degrees F oven until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Massage the meat and fat so that it becomes homogenous. Pack the meat into a ceramic bowl or individual crocks.
- 3. Reheat the fat and ladle a ½-inch-thick layer on top of the pork. Cover and refrigerate overnight.
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