CLASSIC POTTED PORK

Classic Potted Pork image

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

Yield Makes 8 servings

Number Of Ingredients 21

Previous Next

Ingredients

1 tablespoon sugar
1 teaspoon freshly ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon kosher salt plus more
2 pounds skinless, boneless pork shoulder (Boston butt)
1 1/4 cups (2 1/2 sticks) unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil
4 large shallots, halved lengthwise
1/2 cup brandy
1 garlic clove, crushed
1 sprig thyme
2 cups low-sodium chicken broth
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon sugar
Kosher salt
1 baguette, thinly sliced, toasted
Whole grain mustard (for serving)

Steps:

Preheat oven to 275°F. Mix sugar, pepper, dried thyme, cinnamon, cloves, nutmeg, and 1 tablespoon salt in a small bowl. Place pork in a roasting pan and season with spice mixture. Cover with foil and cook until fork-tender, 3-4 hours. Let pork cool in pan.
Meanwhile, heat butter in a small saucepan over medium heat until foaming, about 5 minutes. Skim foam from surface; discard. Gently simmer butter, skimming foam from surface, until butter is clear (do not let solids brown). Slowly pour clarified butter into a small bowl, leaving solids behind (you should have about 1 cup). Cover and chill until firm, 1-2 hours.
Coarsely shred pork and place in the bowl of a stand mixer fitted with the paddle attachment. Add fresh thyme and 3/4 cup clarified butter and mix on medium-low speed until a coarse but emulsified mixture forms; season with salt. Divide mixture between two 8-oz. jars, packing down. Melt remaining clarified butter in a small saucepan over low heat; pour over mixture. Cover jars. Chill until pork mixture is firm, at least 4 hours.
DO AHEAD: Clarified butter and potted pork can be made 1 week ahead. Keep chilled. Let potted pork sit at room temperature 2 hours before serving.
Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring occasionally, until browned, 8-10 minutes; remove from heat. Add brandy, then return pan to heat and cook shallot mixture until brandy is reduced by half, about 2 minutes. Add garlic, thyme, and broth; cook, stirring occasionally, until shallots are soft and glazed, 25-35 minutes. Remove from heat, discard garlic and thyme, and stir in vinegar and sugar; season with salt. Let cool.
Serve potted pork with braised shallots, toasts, and mustard.
DO AHEAD: Shallots can be made 3 days ahead. Cover and chill.