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Potted Pork

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.
From: bonappetit.com SERVES 8

Potted pork
1 Tbsp. sugar
1 tsp. freshly ground white pepper
¼ tsp. dried thyme
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 Tbsp. kosher salt plus more
2lb. skinless, boneless pork shoulder (Boston butt)
1¼ cups (2½ sticks) unsalted butter
1 Tbsp. fresh thyme leaves
Braised Shallots and assembly
1 Tbsp. vegetable oil
4 large shallots, halved lengthwise
½ cup brandy
1 garlic clove, crushed
1 sprig thyme
2 cups low-sodium chicken broth
2 Tbsp. Sherry vinegar or red wine vinegar
1 Tbsp. sugar
Kosher salt
1 baguette, thinly sliced, toasted
Whole grain mustard (for serving)

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.

Clarified butter and potted pork can be made 1 week ahead. Keep chilled. Let potted pork sit at room temperature 2 hours before serving.