Potted Pork

Method

1. 1

   Preheat oven to 275°F. 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Braised Shallots and assembly Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring occasionally, until browned, 8–10 minutes; remove from heat.

6. 6

   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.

7. 7

   Serve potted pork with braised shallots, toasts, and mustard.