Ingredients

Porc shoulders

4 oignons, peeled and quartered
1 tbs olive oil
2 garlic cloves, peeled and roughly crushed
3.5 kg pork shoulders
1/2 tsp ground cloves
4 bay leaves
2 tbs ground cinnamon
1 tsp salt
1 tsp pepper

Boulettes (meat balls)

4 green onion, finely chopped
4 garlic cloves, finely chopped or grated
2 eggs
1 kg (2.2 lb) ground pork
1 kg (2.2 lb) ground beef
1/2 cup fine bread crumbs
1.5 tbs Dijon mustard
1 tsp cinnamon, pinch of cloves
salt and pepper to taste (approx 1 tsp each)

7 large potatoes, diced in 1 inch pieces.

Sauce

1 finely chopped large carrot
1 large branch of celery, finely chopped
1 onion finely chopped
4 garlic cloves, finely chopped
14 cups of de beef broth
1 tbs ground cinnamon
1/4 tsp ground cloves
3/4 cup butter
3/4 cup flour

Procedure

PREPARATION

To prepare pork shoulder, combine garlic, salt and pepper and rub all over pork.

Set electric pressure cooker to sauté (or use a large skillet). Add pork in manageable batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pressure cooker or skillet to deglaze then move everything to the pressure cooker including the deglazing water. Add onions, garlic, bay, cinnamon and cloves,then cover, and set to cook for 90 minutes on high pressure. (Alternatively cook in a slow cooker for 6 hours)

De-bone (if required) and de-fat the cooked pork shoulders and set aside.

Boulettes (meat balls)

While the shoulder is cooking, preheat your oven to 400 °F. and cover two large cooking trays with parchment paper.

In a large bowl mix together the finely chopped green onion, garlic, eggs, dijon mustard, salt, pepper, cinnamon and cloves. Then add the ground pork and beef as well as the breadcrumbs and mix thoroughly with hands.

Using a small scoop (approx 1 tbs qty), measure out enough to make meatballs and roll each properly until smooth. Place on cooking trays until all done.

Cook for 20 minutes, alternating the cooking sheets top to bottom after 10 minutes. Set aside.

Boil the 7 diced potatoes, drain and set aside.

Sauce

In a medium pan, place a tsp of butter and the chopped veggies (carrot, celery and onion). Stir continuously until onions and celery become a bit translucent. This is a mirepoix and the base of many sauces. Deglaze with about a cup of beef broth, add the garlic and simmer for about 10 minutes.

In a large casserole, build a brown roux by cooking the butter and flour and cook at medium heat until a dark golden brown (see pictures below). Slowly add the beef broth 1 cup at a time continuously stirring until all the beef broth is incorporated. Doing this gradually ensures the sauce remains smooth and free of lumps. Add the mirepoix (vegetable mixture) and cook on low heat until gently boiling. Stir often so it doesn’t burn on the bottom. Using a hand mixer, carefully and thoroughly pulverize the sauce to it’s completely smooth and free of bits of vegetable.

Add the meatballs, potatoes and reserved shredded pork shoulders. Mix gently together and cook for another 10 minutes.