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Recipe Summary

Yield:
6 1/2 pounds
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Ingredients

Ingredient Checklist

Directions

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

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  • Stir in sage and remaining ingredients.

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

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