Basic Boiled Pork Meat And Stock |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 24 |
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A Basic rendering of pork into meat and stock useable in many other dishes Ingredients:
4 tablespoons peanut oil |
5 lbs pork shoulder roast |
1 cup onion; peeled and quartered |
1 cup celery stalks; cut in pieces |
1 cup carrot; cut in pieces |
1 tablespoon salt |
8 pepper, black peppercorns |
3 dried bay leaves |
8 quarts water; to cover roast |
Directions:
1. In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast.
2. Place the other ingredients in the pot. Cover with water and bring to a boil.
3. Then, 1) Reduce heat, cover and simmer until meat is done or 2) roast covered in a slow 250°F oven for 4 hours or until meat is done.
4. Remove roast from stock and reserve. Strain stock and allow to settle to remove any excess fat. Pour the remaining stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
5. Cover the drained meat and chill thorough in the refrigerator.
6. Remove any excess fat, gristle or bones from the meat; discarding the cartilage and fat, etc. Chill the meat thoroughly before shredding, slicing or dicing.
7. Gently shred, slice and/or dice the beef meat as you require for other recipes. Discard the bones and waste.
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