The method "confit" is a traditional way to slow-cook meat - duck, goose or pork - in their own fat and store them covered with this fat in a closed container in a cool place.
Pork confit is a delicious PKD dish with a perfect fat to protein ratio. You can keep it in the fridge up to 5-6 days.
1 kg fatty pork shoulder
1-1.5 kg lard
Dried thyme (optional)
Put the meat on a big plate and rub it with a good amount of coarse salt. Place it in the fridge uncovered for 24 hours.
Preheat the oven to 120 °C. Melt the lard in a saucepan over low heat, taking care not to boil it.
Rinse the meat with cold water and dry well with kitchen paper. Place the roast in a casserole just large enough to fit it in. Season with salt and optionally pepper and thyme.
Pour enough lard to cover the meat.
Cover the dish and put in the oven. Bake for about 3-4 hours.
Remove from the oven and cut the roast into slices.
Take 2 tbsp from the leftover fat and fry the slices on a pan until golden.
Serve hot or cold.