Pork Butter

• 1 tablespoon butter, plus 3/4 cup butter, softened
• 2 pounds boneless pork shoulder or pork butt, cut into 2-inch chunks
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 3 cups chicken stock
• Salt and freshly ground pepper, to taste

Preheat the oven to 350ºF.

Melt 1 tablespoon of butter in a large Dutch oven. Working in batches, brown the meat on all sides, about 12 minutes each batch. Using a slotted spoon, remove the pork from the pan and set aside. Add the celery, carrots, and onions to the pot and sauté until soft and starting to brown, about 10 minutes. Return the pork and any collected juices to the pot. Add the stock and cover the pot with the lid. Put the pot into the oven and braise for 3 hours, until the meat is very tender.

Using a slotted spoon, remove the meat from the pot. Reserve 1/4 cup of the braising liquid. Let the meat cool slightly, then transfer to the mixing bowl of a stand mixer fitted with a paddle attachment. Mix on a low speed until the meat breaks into pieces; it will become the consistency of a thick paste. Mix in the reserved braising liquid. Allow the meat to cool in the refrigerator for at least an hour. Fold in the remaining 3/4 cup of butter and season with salt and pepper. To serve, spread on toast or crackers.