Fordi's Recipes

My take on a particular fast food restaurant’s occasional offering.

Ingredients

• 2 lbs pork shoulder
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp raw sugar
• 1 packet unflavored gelatin

Instructions

1. Trim skin and bone from pork shoulder, leaving as much fat as possible, and partially freeze (0:45 – 1:00), with grinder parts
2. Attach grinder and coarsely grind twice.
3. Switch to paddle, and paddle ground meat with seasonings and gelatin
4. Form into oval patties, about 1/4 lb each.
5. Smoke for 5 minutes per side on high (350⁰-400⁰). When flipping, try to align grill lines.
6. Store in BBQ sauce

Served with

• Amoroso Club Rolls
• Bread and Butter Pickles
• Sweet Baby Ray’s Chipotle Honey BBQ
• Seasoned sweet onion
  • 1 Sweet onion, frenched
  • 1/2 tsp powdered lime
  • 1/2 tsp kosher salt