Potted Pork with Shallots

For the pork:

  • 1 Tbsp sugar
  • 1 tsp freshly ground white pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 Tbsp kosher salt plus more
  • 2 lb skinless, boneless pork shoulder (Boston butt)
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 Tbsp fresh thyme leaves

For the shallots:

  • 10 shallots; peeled and halved
  • 2 sprigs thyme
  • 1 cup Riesling
  • 2 cups chicken broth
  • 2 Tbsp sherry vinegar
  • 1 Tbsp sugar
  • EVOO; as need
  • Salt and Pepper; as needed

A perfect pork recipe to leave them wanting more!

Preheat oven to 275 degrees. In a small bowl mix together dry ingredients. Place roast in a roasting dish and rub with spices. Cook for 3-4 hours until fall off the bone tender. Once finished, let rest. While pork cooks melt butter in a sauce pan. As butter heats, skim foam off the top. Continue to simmer butter removing foam whenever it appears. Pour into dish and refrigerate for 1-2 hours until solid. Shred pork and place in the bowl of a stand mixer with paddle attachment. Add 3/4 cup clarified butter and thyme and mix to combine. Divide between 8 jars. Melt remaining butter and pour over top of pork. Refigerate until firm and serve with shallots and grilled bread.

In a straight sided saute pan heat a few Tbsp oil until hot. Add shallots and cook until browned. Add thyme and Riesling and reduce to 1/2. Add remaining ingredients and cook for another 10 minutes until shallots are tender and liquid has thickened.