Tonight we are having pork rillettes: chunks of pork, slow cooked in lard, seasoned, and shredded. They are divine!
The recipe I am using is an adaptation of one found in my favorite cookbook, The River Cottage Meat Book by Hugh Fearnley-Whittingstall. In Hugh’s recipe, he uses 1lb of pork shoulder and 1lb of pork belly; however I am using a 3 pound pork shoulder and no belly.
This shoulder is from my friends at Coon Rock Farm. Coon Rock Farm raises Berkshire pigs, a heritage breed that is wonderfully marbled and flavored.
Cut up the shoulder into finger-sized pieces and put into a large pot along with 1 lb of lard or bacon drippings. Add about 1 cup water, 1 tbsp thyme, 3 bay leaves, a pinch of cinnamon, salt, and pepper and cook over low heat (barely bubbling and not boiling) for 3 or 4 hours.
The meat should be very tender. Remove the meat from the liquid and shred it using 2 forks. Adjust the seasonings to taste.
Place the shredded meat into a bowl, cover and refrigerate. Serve the chilled meat over crusty bread, or in our case, parmesan crisps, and include something acidic like sour pickles to cut the fat.
This post linked to: