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Categories:
sugar freshly ground white pepper thyme ground cinnamon ground cloves ground nutmeg kosher salt skinless butter thyme vegetable oil shallots brandy garlic thyme chicken broth sherry vinegar sugar kosher salt baguette grain mustard
Viewed: 54 - Published at: 2 years agoIngredients
- 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)
Method
- 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:
- 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:
