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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. | 2. After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. | 3. Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) | 4. Shovel some still warm pork into your mouth -- you know you want to. | 5. Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. | 6. Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork belly	2	lb	cut	4699.295999999999	0.0	84.7325	480.9067
pork shoulder	1	lb	cut	1070.496	0.0	77.9285	81.6026
water	4	cups		0.0	0.0	0.0	0.0
bouquet garni	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
pork	1	lb	cut fat	1705.536	0.0	63.0958	159.0775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.