Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
In a snug-fitting oven-proof vessel, combine the pork, julienned onions, garlic, thyme sprigs and black peppercorns. The the smaller the vessel, the less oil it will take to cover the ingredients. Just don't cram the pork into a tiny jar. It does need some space, but not a McMansion. Cover the pork and other ingredients with oil or lard. Place the pork into a heated 300? F oven and bake it for 3 hours. At the end of 3 hours, pierce the pork with a fork and twist gently. If it pulls apart a little and looks like it would shred easily, remove it from the oven. If it seems tough, put it back in and let it cook till tender. It can easily take up to 4 hours. Remove the pork from the oven and let it cool in the oil. This step can be done up to 3 days in advance and the pork can be held, covered, right in the cooking container in the fridge. Once the pork has cooled enough to handle, remove it from the oil. Let it drain, then shred the pork using two forks. Take note: if you have refrigerated the pork, gently warm it so it shreds easily. Cold meat doesn't shred well. Place the shredded pork in a bowl. Fish the onions and garlic from the oil. Mince both and add them to the pork along with 4 tablespoons of the cooking oil. Also add the minced parsley and thyme. Mix with your hands to combine everything. Season with salt and pepper. Mix again then taste. Adjust the seasoning. If the pork seems like it can use it, add more oil. Just be careful not to add too much, making the final dish greasy. Place the potatoes into a large pot of cold salted water, and by salted I mean at least a tablespoon of kosher salt. Place the pot over medium-high heat and bring the water to a boil. Cook the potatoes till tender. Dump the cooked potatoes into a strainer. Let them steam dry for a minute or two. Using a potato ricer, rice the potatoes back into the empty boiling pot. Add the cubed butter, a two-finger pinch of salt and pepper. Stir to combine and add the mustard along with the half and h
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Precision immersion circulator for sous vide cooking
Instant-read thermometer — essential for any technique requiring precise temperature control
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Precision immersion circulator for sous vide cooking
Instant-read thermometer — essential for any technique requiring precise temperature control