Rillettes

• For 4 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pork Shoulder
  • Pork shoulder : 500 grams
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Garlic : 2 cloves, minced
  • Thyme : 1 teaspoon
  • Bay leaves : 2
  • White wine : 1/4 cup
  • Water : 1/4 cup

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Steps

• Prepare the Pork Shoulder
• Remove any excess fat from the pork shoulder and cut it into small chunks.
• In a large bowl, combine the pork shoulder, salt, black pepper, minced garlic, thyme, and bay leaves. Mix well to coat the pork evenly.
• Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight.
• Cook the Pork Shoulder
• Preheat the oven to 150°C (300°F).
• Transfer the marinated pork shoulder to a baking dish and pour in the white wine and water.
• Cover the baking dish with aluminum foil and place it in the preheated oven.
• Bake for 3 hours or until the pork is tender and easily falls apart.
• Shred and Season the Pork
• Remove the baking dish from the oven and let the pork cool slightly.
• Using two forks, shred the pork into small pieces, discarding any excess fat or bones.
• Season the shredded pork with additional salt and pepper to taste.
• Assemble the Rillettes
• Transfer the shredded and seasoned pork to a jar or airtight container.
• Press the pork down firmly to remove any air pockets and ensure it is tightly packed.
• Cover the jar or container with a layer of melted pork fat or clarified butter to seal the rillettes.
• Refrigerate the rillettes for at least 24 hours to allow the flavors to develop.

Tips

• Rillettes can be served as a spread on bread or crackers, or used as a filling for sandwiches.
• The rillettes will keep in the refrigerator for up to 1 week.

Information

• Rillettes is a traditional French dish made from slow-cooked meat, typically pork, that is shredded and mixed with fat to create a spreadable texture.
• The slow cooking process allows the meat to become tender and flavorful, making rillettes a delicious and versatile dish.