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. Continue reading