Recipe of Pork Rilletes

Join me and let's see how to make Pork Rilletes

Instructions:

Step 1
• In a large, heavy-bottomed pot, combine the cubed pork shoulder, pork fatback, minced garlic, minced shallot, bay leaf, dried thyme, and dried rosemary.
Step 2
• Season the mixture generously with salt and black pepper.
Step 3
• Pour the dry white wine over the ingredients in the pot and mix well.
Step 4
• Cover the pot and let it marinate in the refrigerator for at least 2 hours, or preferably overnight. This step allows the flavors to meld.
Step 5
• Preheat your oven to 300°F (150°C).
Step 6
• Remove the pot from the refrigerator and place it in the preheated oven. Cook, covered, for about 2.5 to 3 hours or until the pork is very tender and easily falls apart when shredded with a fork.
Step 7
• Remove the bay leaf from the mixture and discard it.
Step 8
• Using a slotted spoon, transfer the cooked pork and fatback pieces to a large bowl, leaving any liquid in the pot.
Step 9
• Using two forks or a potato masher, shred the pork and fatback pieces until they are well broken down into smaller, thread-like pieces.
Step 10
• Carefully pour the hot cooking fat (pork lard) from the pot over the shredded pork until it's completely covered. This creates a seal that preserves the rillettes.
Step 11
• Let the mixture cool to room temperature.
Step 12
• Once cooled, pack the rillettes into jars or ramekins, ensuring there are no air pockets, and smooth the top. Seal the containers with lids or plastic wrap.
Step 13
• Refrigerate the pork rillettes for at least 2 hours, or until they firm up.
Step 14
• Serve the pork rillettes chilled, spreading them on slices of crusty bread or crackers, or use them as a delicious filling for sandwiches.
Step 15
• Enjoy the rich and flavorful taste of homemade Pork Rillettes!
Step 16
• Note: The rillettes can be stored in the refrigerator for several weeks, and the flavor often improves with time. Be sure to keep them covered with the cooking fat to prevent drying out.