INGREDIENTS
•
Yields about 2 1/2 pounds
•
2 pounds pork shoulder
•
8 ounces ham, roughly chopped (I used Niman Ranch uncured ham, European-style)
•
2 cloves garlic, roughly chopped
•
1 Tablespoon sea salt (I used Baleine)
•
1 Tablespoon sugar
•
1/4 cup potato starch