Recipe: French Pork Confit - Part 1

Ingredients

• 3 lb Boneless Pork Shoulder Roast
• 1 tsp whole allspice berries
• 1 tsp black peppercorns
• 1 tsp red pepper flakes
• 1 tsp fennel seeds
• 1 bay leaf
• 5 whole cloves
• 1/2 cup sugar
• 1/2 cup salt
• 2 cups boiling water
• 2 quarts cold water

Instructions

Step 1

Put 1 tsp whole allspice berries,
1 tsp black peppercorns,
1 tsp red pepper flakes,
1 tsp fennel seeds,
1 bay leaf,
and 5 whole cloves into a bowl. Grind and mix well. This is our spice mixture.

Step 2

Add the spice mixture,
1/2 cup sugar,
1/2 cup salt,
2 cups boiling water,
and 2 quarts cold water into a mixing bowl. Mix well.
Cool for 1/2 - 1 hour.

Step 3

Put 3 lb Boneless Pork Shoulder Roast into a plastic container.
Add the spice mixture, and 1 gallon cold water. Give it a stir.
Then refrigerate covered for 48 hours.