Rillettes de Tours

• 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
  • Bay leaves : 2 leaves
  • Thyme : 1 teaspoon
  • White wine : 100 milliliters
  • Water : 100 milliliters
• Duck fat : 100 grams

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Steps

• Prepare the Pork Shoulder
• Trim any excess fat from the pork shoulder and cut it into small cubes.
• In a large bowl, combine the pork shoulder cubes, salt, black pepper, minced garlic, bay leaves, thyme, white wine, and water. Mix well to ensure the pork is evenly coated with the seasonings.
• Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
• Cook the Pork Shoulder
• Preheat the oven to 150°C (300°F).
• Transfer the marinated pork shoulder and its marinade to a large oven-safe dish.
• Cover the 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 the Pork
• Remove the dish from the oven and let it cool slightly.
• Using two forks, shred the cooked pork shoulder into small pieces.
• Remove and discard the bay leaves.
• Add Duck Fat
• In a small saucepan, melt the duck fat over low heat.
• Pour the melted duck fat over the shredded pork and mix well to combine.
• Taste and adjust the seasoning if needed.
• Serve and Store
• Transfer the rillettes to a serving dish or individual ramekins.
• Serve the rillettes at room temperature with crusty bread or crackers.
• Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Tips

• For a richer flavor, you can add some finely chopped shallots or onions to the marinade.
• Rillettes can be enjoyed as an appetizer or as a spread on sandwiches.

Information

• Rillettes de Tours is a traditional French dish made from slow-cooked and shredded meat, typically pork or duck. It is often served as a spread on bread or crackers and is a popular dish in the Tours region of France.