Not, it's not a cake or anything like that. It's pulled pork. I cooked it — 2.5 kilograms of sauté de porc — in the slow cooker for about six hours. I guess that would be called pork stew meat. Chunks of shoulder and rump of pork. And then I mashed it with a potato masher to turn it into "pulled" or shredded pork. De la viande de porc effilochée. Here's a whole blog post in French about pulled pork. North Carolina comes to France...
As it cooked, I seasoned the pork with hot pepper flakes, a little white wine and vinegar, liquid smoke, bay leaves, some powdered cloves, and of course salt and black pepper. Pulled pork is what is known in my native region in the U.S. as "pork barbecue" or just "barbecue" — with different sauces in the eastern and western parts of the state of North Carolina. In Eastern N.C., people cook whole hogs on a big barbecue grill until the meat is tender and succulent, and then their guests stand around the grill and pull pieces of pork off with their fingers or a couple of forks, put the meat on a plate, and sprinkle on barbecue sauce.
Above is a photo showing what it looked like when we ate some right out of the slow cooker. The first two photos show what it looked like when I pressed it into a dish to store it in the refrigerator for a day or two. The four quarters of the pressed, pulled pork weigh 400 grams each. What we ate directly out of the crock pot was probably about 400 grams too.
A couple of days after I cooked the pork I seasoned some of it with chipotle peppers in adobo sauce, some more hot pepper flakes, and a good amount of cumin, plus a little tomato paste, to make what in Mexican or Tex-Mex cooking is called carnitas. It was good in tacos with some salad, tomatoes, rice, and black beans. Actually, that's what we're having for lunch today: Mexican "lasagne", made with corn tortillas, black beans, steamed rice, pulled pork carnitas, tomatoes, and cheese. I'm already starving.