3 pounds trimmed boneless pork butt, cut into 2-inch pieces
10 thyme sprigs
6 garlic cloves, peeled and smashed
1 quart rendered pork fat, melted (see Note)
In a large bowl, toss the pork with the salt until well coated. Add the thyme and garlic and knead the garlic into the meat.
Bring the pork to room temperature. Add the melted pork fat to a pot on low with the pork and seasonings. Cover partially and cook over low heat until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Pack the meat into a ceramic bowl or individual crocks.
Reheat the fat and ladle a 1/2-inch-thick layer on top of the pork. Cover and refrigerate overnight. Discard the remaining fat or save it for another use.
2 boneless pork loin chop
3 Tbsp. smoked paprika
1 Tbsp. cumin
1 Tbsp. kosher salt
Preheat the oven to 400 degrees.
Heat a roasting pan on the stove over high heat. Add enough oil to cover the surface of the pan and when hot sear the pork on all sides. Place the roast into the oven and roast until a digital thermometer reads 145 degrees.
Allow the roast to rest tented loosely with foil for at least 5 minutes before slicing.
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
Optional : for more flavor add spices. Coriander, black pepper and fennel are great additions.