You Will Need
2.5 – 3 pounds pork shoulder cooked and shredded
6 cloves of minced garlic
6 slices of toasted and cubed bread
5 eggs
1 ½ – 2 cups strained broth from the cooked pork
1 tsp salt
¼ tsp pepper (More salt and pepper to taste)
In a crock pot or pressure cooker, cover the pork in salted water and cook until tender. Remove from the broth and let cool. While the pork is ‘chilling’, preheat your oven to 350 degrees. Make your toasted bread cubes, mince the garlic, and beat the eggs. Once the meat is cool enough to handle, shred the pork and combine all ingredients. Pour your mixture into a greased 9×9 baking dish and bake uncovered for 45-60 minutes checking periodically so that the edges don’t burn.