Created with Sketch. ADD YOUR REVIEW 0 Reviews
Yield
6 1/2 pounds

How to Make It

Step 1

Trim skin from pork roast, if necessary, and discard. Cut roast into chunks, and grind in a meat grinder.

Step 2

Stir in sage and remaining ingredients.

Step 3

Note: Pork shoulder roasts are often labeled Boston Butt. If you don't have a meat grinder, ask the butcher for assistance.

Ratings & Reviews