Aired January 30, 2014

Ingredients
2 large russet potatoes
2-pound pork butt/shoulder
Salt and pepper 
1 teaspoon fennel seed 
1 teaspoon granulated garlic 
1 teaspoon granulated onion 
2 tablespoons olive oil or canola oil 
1 warm lager beer 
1/2 cup Worcestershire sauce 
1/3 cup Tamari 
1 1/2 cups cloudy cider
1 sprig rosemary  
2 round tablespoons grainy Dijon mustard 
1 large egg 
1 cup shredded sharp white cheddar cheese 
1/2 cup sour cream 
8 slices bacon, cooked until crisp and finely chopped 
4 scallions, whites and greens finely chopped
Preparation
Heat oven to 425°F. Clean potatoes and rub with oil, salt and pepper. Pricked all over with a fork and roast 50-60 minutes to tender; let cool.
Lower the oven heat to 325°F.
Season the pork with salt, pepper, fennel, garlic and onion. Heat oil in a Dutch oven over medium-high heat, add meat and brown on all sides. Remove meat to a plate and deglaze pot with beer. Reduce by half, add Worcestershire, Tamari, cider and rosemary, and bring to a simmer. Add pork, cover and roast until very tender, 2-2 1/2 hours. Cool pork completely in the pot.

Once cool, shred pork then finely chop and place in a bowl. Add a ladle of cooking liquid and the Dijon. Rice the potatoes and add to meat along with the egg, cheddar, sour cream, bacon bits and scallions. Mix and roll 2-inch football shaped meatballs with 2 large spoons. Place balls on a parchment-lined baking sheet.
Raise heat on oven to 400°F and roast pigskin meatballs 20-25 minutes until crispy. 
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