4 lb Ground Pork Shoulder, very cold 

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2 T + 1 t. Kickin’ it at the Lake Seasoning Salt

1 T Sugar

2 oz White or Red Wine Vinegar

¼ t Cayenne Pepper

1 T Black Pepper

1 T Dried Sweet Basil

2 t. Oregano, whole, dry

1 t. Thyme, whole, dry

1.5 t Fennel Seed

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1 Bulb garlic, peeled, chilled

½ c Ice water

  • Peel and Process garlic. Chill. 
  • Mix Kickin’ It, herbs, spices and sugar, set aside.
  • Place cold meat in chilled mixing bowl.
  • Sprinkle spices over meat and begin mixing on low speed.
  • Drizzle in ice water. Mix at low while adding until incorporated. 
  • Add chilled, fresh garlic, then mix one minute on medium speed.
  • Use as desired

To Roast:

  • Press out onto a parchment-line sheet pan into a 6-8 inch wide, flat loaf about 1-½ inches thick.
  • Roast in the oven at 400 degrees until it is no longer pink inside or until internal temp reaches 165 degrees.
  • Remove from oven and allow to rest 10-15 minutes before slicing.