Bring all ingredients except brandy to a boil in a heavy Dutch oven. Reduce heat and simmer 2 hours covered. Bring to a boil again and add brandy continuing to boil until all liquid is gone. Scrape pan as meat begins to brown and crispen.
The hardest part is trimming the pork shoulder.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 437.8mg||15 %|
|Potassium 103.1mg||3 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.5g|
|Protein 0.5g||1 %|
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Calories per serving: 41
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