Goetta (Meat Grits)

• 2 1/2 lbs pork shoulder
• 8 cups water
• 4 cups chopped onion
• 2 large bay leaves
• 2 ribs celery, chopped with leaves
• 1 T salt
• 1 T pepper
• poultry seasoning to taste
• 3 cups steel cut oats

1. Cut meat into big pieces and put in pot with water, onions, bay, celery, salt and pepper. Bring to a boil and lower to a simmer.
2. Cook, uncovered, and stirring occasionally, for 2 hours. Meat should be real tender and fall of bone. Strain and chop meat finely. Set meat and veggies aside. pour liquid back into pan and add steel cut oats. bring to a boil, then lower to a simmer.
3. Cook, uncovered, stirring often, for antoerh 2 hours. Mixture will be thick. Add meat, veggies, and seasonings. Simmer another 1 to 2 hours. Taste and adjust seasonings if necessary. Line 3 to 4 pans with aluminum foil nad spray each one. Pour goetta into pans, packing down firmly. Let cool to room temp, and then refrigerate. For a creamy, softer goetta, cover pans. Uncovered, you get a crisper crust.
4. To serve, fry in a skillet

pork shoulder, water, onion, bay leaves, celery, t, t, poultry seasoning, oats

Taken from www.epicurious.com/recipes/member/views/goetta-meat-grits-50022045 (may not work)