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Pork Rillettes

Western.Chefs's picture
Ingredients
  Boneless pork shoulder blade roast 3 Pound, cut into 1/2-inch cubes (Fresh Pork Butt)
  Water 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Coarsely ground black pepper 1 1⁄2 Teaspoon
  Marjoram leaves 1 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Bay leaf 1
  Garlic 1 Clove (5 gm), crushed
  Unsalted crackers 1⁄2 Cup (8 tbs)
Directions

1. In 5-quart Dutch oven, combine pork cubes with remaining ingredients except crackers; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until meat is very tender and falls apart when tested with a fork, about 2 1/2 hours.
2. When meat is done, uncover Dutch oven and, over low heat, cook meat, stirring often, until all liquid has evaporated. Discard bay leaf

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Pork

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