3 1/2 – 4 lbs Pork Butt (bone in pork shoulder)
1 Medium Onion, chopped
1 red bell pepper chopped
3 ribs of celery, use the heart pieces
200 gm Garlic Cloves, chopped
2 Bay Leaves (remove after cooking)
2 bottles of a good amber beer
Water to cover by 2 inches
1 lb (450 gm) chicken liver, rinsed and cleaned/remove any white connective tissue
6 cups white rice (basmati)
1 cup Green Onions, thinly sliced
1 cup Italian Parsley, finely chopped
3 tbsp Kosher Salt
3 tbsp Black Pepper, fresh cracked
1 tbsp paprika
1 tsp Cayenne, or to taste
Hog Casings (if using)
Equipment Needed
Dutch oven
9 x 13 inches baking dish
Grinder or food processor or blender
Instructions
Bake at 400 degrees Fahrenheit in a dutch oven with the lid. Make large scores to the meat and rub with the black pepper and kosher salt. Bake for about 30 minutes, then remove from the oven very carefully. Turn the meat over in the pan and cover. Decrease oven temperature to 350 degrees Fahrenheit. Return to the oven for another 30 minutes. This process helps break down the meat and develop fond.
Then remove carefully from the oven and add all other ingredients in the first section of list. Decrease temperature to 325 degrees Fahrenheit. Cover and bake about 2 1/2 – 3 hours. The meat should fall apart easily.
Strain and keep the juice and vegetables. Pour into a baking dish (9×13) about 2 inches deep. Place chicken livers in the dish. Bake at 325 degrees for about 10 minutes.
Use the rest of the juice and vegetable back to the dutch oven, not covered. On the stove bring to a boil and add 1 cup rice . Cook about 1o minutes then turn off stove. Let sit about another 10 – 15 minutes. Then strain out the rice and reserve about 1-2 cups of juice.
Break up the pork into pieces small enough to grind. Grind pork, vegetables, and chicken livers on a course dye. (If you don’t have a grinder, hand chop meat into small pieces. Use a blender or food processor for the vegetables and livers.)
Add the meat, vegetables, and livers to the cooked rice and 1 – 2 cup of the juice. (I use the dutch oven as it is already dirty). You want the mixture to stay together and not be dry. But should not be like mush. Mix it up and place in the refrigerator over night.
Now you can stuff in casings and/or freeze 1-2 cups a package. Can you for stuffing chicken, duck, or roll into 2 inches balls rolled in breadcrumbs to deep fry.
Sassafras Kitchen 