10 pounds diced pork shoulder butt
6 medium onions fine diced
Optional: 1 TBSP roast sodium phosphate (as opposed to sausage sodium phosphate)
6 1/4 TBPS leaf marjoram
1 2/3 TBSP fine ground black pepper
3 TBSP salt
Just enough water to cover everything
Cook above listed 7 ingredients in a covered oven roaster at 250F until meat is fall apart tender. Stir meat apart a time or two during the cooking process.
While meat mixture is oven cooking, soak 10 cups of steel-cut/pinhead oats in 10 cups of water
After meat is cooked tender, drain liquid from it into a separate pot. Then, measure 19 cups of the drained-off liquid into a big oven roasting pan. If you do not have 19 cups, use water to complete the 19 cups. Pour soaked oats back into the measured liquid.
Use potato masher to break the cooked pork into shreds; then stir shredded pork in to complete the Goetta batch
Cover the roaster of Goetta and cook in a 250F oven. Stir every hour until the batch gets thick enough for a wooden spoon to easily stand straight up in the middle of the hot batch.
Spoon completed Goetta batch into loaf pans and chill overnight. Package sliced Goetta into plastic bags and freeze, for convenient daily use.