Classic Potted Pork

By Diherbert

Ingredients

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

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 275°. Mix sugar, pepper, dried thyme, cinnamon, cloves, nutmeg, and 1 Tbsp. 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; 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 ¾ 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.