pork “confit” salad

No matter how hard you try, sometimes you’re gonna have left over pulled pork. I use the Boston butts because I like the consistency. When you refrigerate this stuff, though, it solidifies the fat. Of course, doesn’t that remind of the duck confit we did back around Christmas?

That means it sets up perfect to sautee in a pan and crisp it up.

Over pretty high heat, sautee until well-browned. That was the hard part (other than the slow cook on the Boston butt). Toss into an arugula salad with red wine or balsamic vinaigrette, and in my case I served with what was probably the last of the heirloom tomatoes from the farmer’s market for this year. A tear?

Notes
Any fatty meat can be poached in and stored in fat, aka “confit.”
For duck legs, you might use duck fat. If you can’t buy duck fat, you can render your own. It’s a little painful, but it’s far and away the cheapest way to do it.
For pork, you might use lard. The alternative here was to slow roast the pork shoulder on the smoker, pull it, and because it’s a pretty fatty cut, crisp it up just before service.
If you do poach it in fat, you let it cool down in the fat until it congeals. This will keep for weeks in your refrigerator or in jars in your medieval cave. Stay as clean as possible to prevent problems with bacteria. The longer it keeps, supposedly the better it is.

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