John McCain gets a confit because you just can't eat a confit when young. It needs age and fat to be worth anything at all. It's not good for you, but you might think it is until you keel over from a heart attack and need health care.
1 Pork leg or shoulder
The pork should be beaten, tortured if you will. The skin should be cut with a knife. The flesh pounded with a hammer. Once this is done you can set it aside.
1/2 cup salt
2 tablespoons cayenne pepper
2 tablespoons ground black pepper
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh sage
1 teaspoon ground coriander
1 teaspoon cum
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
4 to 6 pound pork shoulder or butt, bone in or out.
5 onions, sliced
30 garlic cloves, peeled
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 gallons pork, goose, or duck fat.
Melted pork, goose, or duck fat Combine first 10 ingredients in large bowl rub over the pork and coat well. Cover and chill overnight.
Preheat oven to 275°F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted fat over the pork to cover by a few inches Cover and place pork in oven. Roast until pork is tender, about 8 hour keeping pork covered in lard at all times.
Carefully remove pork and put on rack to drain any remaining juices. Leave for about an hour.
Put the pork in a large crock or bowl or bucket, packing tightly. Strain liquid in pot discard solids in strainer. Allow juices to settle at bottom of a container. Carefully pour enough fat from the pot over pork in bucket to cover by 2 inches. Cover and put pork in a cool place for at least 2 weeks and up to 6 months (keep pork covered with fat).
Let it sit there in your cold dark celler for a while.
The pork should be really old when you eat it. One of two things will happen. When you re-melt the fat and slice the pork into a skillet to warm you will either experience a delicous surprise or it will be putrified and rotten. Only time will tell.