5 pounds (2.5 kg) pork shoulder, cubed
2 pounds (1 kg) pork fat, cubed
1 medium onion, diced
2 cloves garlic, minced
1 cup (250 mL) chopped celery
2 cups (500 mL) chicken broth
2 tablespoons (30 mL) salt
1 teaspoon (5 mL) pepper
1/2 teaspoon (2 mL) cinnamon
1/4 teaspoon (1 mL) ground cloves
Place pork shoulder and fat in a heavy roasting pot, and roast uncovered at 350°F (180°C) for 1 hour. Add vegetables and roast for another 30 minutes.
Put meat and vegetables through a meat grinder twice (or use a food processor, on pulse). Return to pot. Add chicken broth and seasonings. Let simmer on low for 10 minutes. Pour into 6 ramekins, or 6 4x9 (10x23 cm) moulds; let cool and refrigerate.
Delicious spread on ploye, bread or crackers. Makes approximately 3 lb (1.3 kg).