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Confit of Pork Loin
1 Pork loin; boneless
1 cn Crisco large size
4 tb Kosher salt
1 Clove garlic
On the day before, salt any area of the pork where there is no skin.
Place, covered, in the fridge overnight.
Remove excess salt. Place pork in the warm crisco and add the
seasonings. Cook slowly on low heat between 180 degrees and 200 degrees
on thermometer for 2 hours.
The pork can be kept for extended periods of time as long as you are
careful that ALL of the meat is covered with the Crisco.
To serve, place the pot in a 200 degrees F oven until war. 1 to 2 hours.
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