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Introduction
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Recipe
Use a really big soup pot (4 gallon).
Place pork butt and beef in the pot.
Add carrots, celery, onions, garlic, parsley, and bay leaves.
Fill the pan with water to cover meat and add a good amount of salt (small handful).
Bring to boil; then reduce to simmer until meat is falling off bone.
Cool the mixture.
Remove meat, bones, and bay leaf.
Purée vegetables, remove fat and bones from meat, and pull apart meat into small pieces.
Return meat to pot and purée.
Add oatmeal to pot.
Bring to boil then simmer until thick.
Add salt and pepper to taste.
Allow to cool and place in 10x12 pans.
Cool completely, then cut into logs, wrap in plastic wrap, and freeze.