Goetta Recipe

2-3 pounds pork shoulder
8 cups water
3-4 cups chopped onion
2 large bay leaves
2 ribs celery, chopped with leaves
1 tablespoon salt, or more to taste
1 tablespoon pepper, or more to taste
Poultry seasoning to taste
3 cups pinhead oats

Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to simmer.

Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall off bone if that’s what you’re using. Strain and chop meat finely. Set meat and veggies aside. Pour liquid back into pan and add pinhead oats. Bring to a boil, then lower to asimmer.

Cook, uncovered, stirring often, for another 2 hours. Mixture will be thick. Add meat,veggies, and seasonings. Simmer another 1 -2 hours. Taste and adjust seasonings if necessary. Line 3-4 loaf pans with aluminum foil and spray each one. Pour goetta into pans, packing down firmly. Let cool to room temperature, then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust.

Keeps for a couple weeks in frig, or several months in freezer. To serve, slice goetta and fry with pieces of bacon.

Goetta is a great breakfast treat.