Savory Slow-Cooked Pork in Tradition

Ingredients

Estimated total cost: €22.13 · €3.69/serving

• 1 tablespoon organic cane sugar (for sweetness)Est. price €0.04–€0.08
• 1 teaspoon freshly ground white pepper (for a subtle heat)Est. price €0.08–€0.18
• 1/4 teaspoon dried thyme leaves (for an earthy flavor)Est. price €0.03–€0.07
• 1/4 teaspoon ground cinnamon (for warm spiciness)Est. price €0.03–€0.06
• 1/4 teaspoon ground cloves (for a hint of pungency)Est. price €0.04–€0.09
• 1/4 teaspoon ground nutmeg (for a touch of nuttiness)Est. price €0.05–€0.11
• 1 tablespoon kosher salt, plus more to taste (for seasoning)Est. price €0.02–€0.05
• 2 pounds skinless, boneless pork shoulder (Boston butt) (for succulent meat)Est. price €12.00–€20.00
• 1 1/4 cups (2 1/2 sticks) European-style unsalted butter (for richness)Est. price €3.50–€6.50
• 1 tablespoon fresh thyme leaves (for a fresh herbal aroma)Est. price €0.35–€0.70

Steps

1. 1

   Start by preheating the oven to 275°F. Combine sugar, pepper, dried thyme, cinnamon, cloves, nutmeg, and 1 tablespoon of salt in a small bowl to create a spice mix. Place the pork in a roasting pan and generously season it with the spice mixture. Cover the pan with foil and cook the pork in the oven until it is easily pierced with a fork, which should take around 3-4 hours. Once done, allow the pork to cool down in the pan before serving.

2. 2

   Begin by melting butter in a small saucepan over medium heat until it starts foaming, which should take approximately 5 minutes. Remove any foam that accumulates on the surface. Proceed to simmer the butter gently while continuously skimming off any foam until the butter turns clear; ensure not to let any solids brown during this process. Gradually transfer the clarified butter into a small bowl, being careful to leave behind any solids, resulting in approximately 1 cup of clarified butter. Cover the bowl and refrigerate it until the butter solidifies, which should take around 1-2 hours.

3. 3

   Begin by shredding the pork into coarse pieces and transferring it to the bowl of a stand mixer. Attach the paddle accessory and add fresh thyme along with 3/4 cup of clarified butter. Mix on medium-low speed until a coarse yet emulsified texture develops, then season with salt. Proceed to divide the mixture evenly between two 8-ounce jars, compacting it down firmly. In a small saucepan over low heat, melt the remaining clarified butter and carefully pour it over the pork mixture in the jars. Cover the jars and refrigerate until the pork mixture solidifies, which should take at least 4 hours.

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• Cultural note

  Slow-cooked pork dishes have a long history in many cultures, often associated with traditional family recipes and festive occasions. The addition of brandy and sherry vinegar adds a European touch to this classic dish.

• Seasonal note

  This dish is perfect for fall and winter when fresh thyme and shallots are in season. The slow-cooking method makes it ideal for colder months.

• Health note

  While high in calories and fat, this dish is a good source of protein and provides essential nutrients like zinc. The use of fresh thyme and garlic adds antioxidants and vitamins A and C.