Ingredients:

  • 3 lbs pork hocks
  • 2 pork trotters
  • 1 lb pork shoulder
  • 2 large yellow onions, halved
  • 3 large carrots, peeled
  • 4 stalks celery
  • 1 head garlic, sliced crosswise
  • 4 bay leaves
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 1 tbsp black peppercorns
  • 1 tsp allspice berries
  • 4 whole cloves
  • 5 quarts cold water
  • 0.25 cup apple cider vinegar
  • 2 tbsp kosher salt
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Scrub the pork hocks and trotters thoroughly under cold water. Soak in cold salted water for 1 hour to remove excess blood, then rinse clean.
  2. Place the pork hocks, trotters, pork shoulder, onions, carrots, celery, sliced garlic head, bay leaves, parsley bunch, thyme, peppercorns, allspice, and cloves into a 16-quart stockpot. Cover with 5 quarts of cold water.
  3. Bring to a boil, then reduce to a very low simmer. Skim the gray foam from the surface for the first 30 minutes. Simmer for 3.5 to 4 hours until the meat is falling off the bone.
  4. Remove the meat and bones from the liquid and let cool. Strain the broth through a cheesecloth-lined strainer into a clean pot, discarding the vegetables and bones. Shred the meat into bite-sized pieces, discarding excess fat or gristle.
  5. Boil the strained broth over high heat until it reduces by half and feels sticky. Stir in the vinegar, kosher salt, minced garlic, and chopped parsley.
  6. Arrange the shredded meat in loaf pans. Pour the reduced broth over the meat until covered. Refrigerate for at least 8 hours or overnight until completely firm.