Name: Classic Potted Pork
Yield: 8 Servings
Ingredients: 1 Tbsp. sugar; 1 tsp. freshly ground white pepper; ¼ tsp. dried thyme; ¼ tsp. ground cinnamon; ¼ tsp. ground cloves; ¼ tsp. ground nutmeg; 1 Tbsp. kosher salt plus more; 2 lb. skinless, boneless pork shoulder (Boston butt); 1¼ cups (2½ sticks) unsalted butter; 1 Tbsp. fresh thyme leaves; 1 Tbsp. vegetable oil; 4 large shallots, halved lengthwise; ½ cup brandy; 1 garlic clove, crushed; 1 sprig thyme; 2 cups low-sodium chicken broth; 2 Tbsp. Sherry vinegar or red wine vinegar; 1 Tbsp. sugar; Kosher salt; 1 baguette, thinly sliced, toasted; Whole grain mustard (for serving)

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

Recipe notes