Recipe Categories
Recipe Categories
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Pork Rillettes |
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16 servings |
| Ingredients: |
2 pounds pork butt (about 1/3 fat), cut in 1 1/2-inch cubes
2 cups finely diced onion
12 medium garlic cloves, crushed
2 large sprigs thyme
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon allspice
1 1/2 teaspoons cracked black pepper
1/2 teaspoon allspice
2 bay leaves
1 cup white wine |
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Preparation Method: |
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- 1
- Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary.
- 2
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When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)
Note: Serve rillettes on WASA or Bran-A-Crisp (or your favorite low-carb cracker.) Serve with sliced green onions and whole grain or dijon mustard.
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