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Instructions
This recipe works well with either slow-cooked pork butt or pork
tenderloin. Braise or sous vide the pork butt until tender and
reserve the liquid for gravy. For tenderloin cut into evenly thick
large pieces and toss with flour with salt and pepper added. Brown
on medium heat in a little lard and stop cooking at 150F when it
is still tender and juicy. Cut to bite size. Do not clean pan and
use it for gravy.
Melt butter in a large enough pot that has a lid on medium low.
Add onions and celery keeping covered. When the onions start to
turn clear add the apples.
When the apples have softened take pot off heat and add the
chicken broth, applesauce, pepper, and boullion. Add salt if
necessary. Mix thoroughly then add the dried bread cubes and pork.
Mix well to wet all the bread. Return cover to pot and let sit for
at least 1/2 hour for the bread to soak up the liquid stirring
once or twice if necessary.
Gravy:
From braised pork - Use the cooking liquid. Take off 4 Tbs fat for
the roux. If not enough fat add lard or butter. Mix the fat with 4
Tbs flour, cooking until turning a light tan color. Add 2 cups of
the liquid, adding chicken broth to reach 2 cups if there's not
enough. Add 1/2 pork boullion cube and taste for salt level.
From pork tenderloin - Melt 4 Tbs lard (preferred) or butter and
add 4 Tbs flour. Cook until light tan. Add a little chicken broth
while pan is hot and scrape any brown bits off the bottom, adding
remainder of 2 cups. Add 1/2 pork boullion cube and taste for salt
level.
Notes - Lard is preferred over butter for a fat to cook tenderloin
and make the gravy. If it is a porky tasting lard like Armour it
provides some much needed pork flavor especially with the
tenderloin version.
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