Pig Jam 1850's

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READY IN: 3hrs 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
  • Preheat oven to 160°C.
  • Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
  • The pork should be meltingly tender and fat transluce3nt.
  • Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
  • Pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
  • Seal well with cling film.
  • Best eaten in the first few day after making.
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