- 3 pounds of boneless pork shoulder or uncured picnic ham (see note for how to select).
- 0.25 to 0.50 cups of liquified fat (oil, lard or duck fat is acceptable)
- 10 to 15 garlic cloves (roasted preferred)
- 1 lemon, sliced into thin circles and those are quartered
- coarse salt
- black pepper
- Heat oven to 250 degrees.
- Cube pork shoulder in roughly 3-inch chunks.
- Salt and pepper the cubes aggressively.
- Stuff cubes tightly (very tightly) into the smallest, deepest baking dish available.
- Stuff garlic and lemon between the cubes.
- Pour fat over cubes to just cover.
- Bake in oven for 5 hours.
- Remove dish from oven.
- Cover a sheet pan with foil.
- With slotted spoon, remove the pork to the sheet pan and spread out in a single layer.
- Turn on broiler.
- Broil pork in sheet pan until it is somewhat blackened and crispy, probably 4-6 minutes. YMMV because broilers are ridiculous.
- Remove from oven and tease with fork.
- A nice thick fat cap on the top of the pork is preferable.
- Ask your butcher to remove any bones.
- Do not use cured meat.