May/June 2008
- 3 whole shallots, finely diced
- 1 stalk celery, finely diced
- 3 cups shredded pork shoulder
- 2 eggs
- 1/2 cup bread crumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- Thinly sliced bacon
Combine vegetables over medium heat in a small sauté pan; cook until translucent.
In a separate bowl, combine meat, cooked vegetables, eggs and bread crumbs. Add salt and pepper lightly throughout the mixing process.
This mixture should resemble the consistency of a meatloaf: it should be slightly dry, not wet, but should have a nice sheen.
Using a 1-ounce ice cream scoop, make the mixture into balls. Wrap these individually in bacon. In a hot sauté pan, sear each side until the bacon is crisp. Set aside on a paper towel to catch any remaining grease.
spicy barbecue sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1/3 cup chopped celery
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 3/4 cup ketchup
- 1/2 cup beer
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 3 cups reserved broth
Heat vegetable oil in a heavy medium-sized saucepan over medium heat. Add onion and celery; sauté until tender, about 5 minutes. Add garlic, paprika and cayenne; stir 1 minute. Add ketchup, beer, vinegar, broth and Worcestershire sauce. Reduce heat to medium-low; simmer uncovered until flavors blend and sauce is reduced by half, stirring occasionally.
To finish: Add seared bacon-wrapped burgers to the spicy barbecue sauce, and braise for about an hour. Serve.
If you’d rather venture further outside the box and use a pig’s head, follow these boiling instructions to prepare the meat:
- 1 whole pig head, split
- 3 cups onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 bay leaves
- 2 sprigs thyme
Combine all ingredients in a large stockpot. Bring to a boil, then simmer for 4 to 5 hours, skimming any foam that rises to the top.
Remove the head, strain and reserve the liquid and head. Remove all meat from the head, especially cheeks and jowls. Set meat aside.
Continue the recipe using this meat in place of the pork shoulder.
