10 pounds ground pork shoulder
10 whole eggs
2 quarts dried breadcrumbs
1 quart grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 ounces/90 grams bacon fat
18 ounces/500 grams minced onion
1 1/2 ounces/45 grams minced garlic
1 ounce/25 grams chopped flat leaf parsley
1 ounce/25 grams chopped fresh sage
1 pound pre-sliced bacon
Oil, for frying
Buns, for serving
Prepared coleslaw, for serving
Spicy fig compote, or your favorite topping, for serving, optional
It is best to prepare this dish a day in advance of serving.
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