3-day Pork

Pork or Blade Shoulder 1 tsp evoo Mix all together and rub over patted dry pork. Let rest for a bit. 1 tsp salt 1 tsp pepper 1 tsp thyme eat cast-iron pan or Dutch oven. 1-3 T evoo/lard Melt into pan, turning pan to coat bottom. Sear all sides of meat. Add 1 onion, sliced Cook a bit until softened. Add 2 stalks celery, diced 1 clove garlic 1-4 potatoes per taste 1 bay leaf 8 cups broth Cook all on high until bubbling boil. Turn down heat as low as can go. Cover. After 10 minutes, turn off burner. Keep pan on burner. Let sit. After 1-2 hours, whenever you remember, turn on burner again until pot is bubbling. Same routine; Leave cooking for 5-10 minutes, turn off, let sit. Right before bed, heat it one more time, same routine. In morning, start it up again, repeating 3-4 times throughout day. End of day, put pot in winter porch or refrigerator. In morning, heat up, do the routine 1-2 times depending on lunch or supper meal.