Piggy Tots

• 1 bone-in pork shoulder roast
• 2 ounces sage
• 2 ounces rosemary
• 2 ounces thyme
• salt
• black pepper
• 1 tablespoon meat glue Activa/
• 2 cups panko breadcrumbs
• 2 cups flour
• 1/2 cup buttermilk
• peanut oil
• fryer chicken

1. 1. Preheat oven to 275 degrees. Pull out your pork and bring to room temperature
2. 2. Season the shoulder liberally with salt and pepper, or spices of your liking
3. 3. Place the shoulder in a heavy bottom roasting pan and roast until falling off the bone, approximately 4 to 5 hours
4. 4. Once tender, remove from oven and let cool enough to handle without burning yourself
5. 5. Take the whole roast and shred with a fork
6. 6. Separate into two equal halves
7. 7. With half of the shredded meat, check for seasoning and mix in the meat glue, incorporate well to combine
8. 8. Press into a loaf pan or terrine mold and weigh down over night
9. 9. Eat the other half right away!
10. 10. Once cool and set, remove the pork loaf from the pan.
11. 11. Cut into bite size pieces shaped like tater tots, and preheat a deep fryer to 350 degrees
12. 12. Flour, egg wash, and bread your piggy tots and fry until golden brown, 3 to 4 minutes
13. 13. Season and serve with your favorite sauce (we serve with a North Caroline yellow bbq sauce)

sage, rosemary, thyme, salt, black pepper, activa, breadcrumbs, flour, buttermilk, peanut oil, chicken

Taken from www.yummly.com/recipe/Piggy-Tots-2255186 (may not work)