Confit Pork Shoulder

  • 1, 2 lb pork shoulder; I prefer bone in for flavor
  • 1 quart lard
  • 3 garlic cloves; crushed
  • Salt; as desired

Preheat oven to 275 degrees. Melt lard in a separate pot and then turn off once liquid. Pat shoulder dry and place in a deep pot that isn’t too wide. I like to use a dutch oven. Pour lard over the top and cover by one inch. Add crushed garlic and cover pot with a lid or foil. Place in oven for about 4 hours until pork is fall apart tender. Drain fat and season as desired with salt.