Aired January 30, 2014
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
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.