Cook The Book: Pork Shoulder Rillettes Recipe

Name: Cook The Book: Pork Shoulder Rillettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lard; 3 onions, chopped; One 4 to 5 pound boneless Boston butt pork roast; Salt; Freshly ground black pepper; 5 cloves garlic, chopped; 1 celery stalk, halved; 1 quart chicken stock; 1 cup white wine; 2 sprigs fresh thyme; 2 bay leaves; 1 teaspoon crushed red pepper flakes

Servings: persons

1 pound lard
3 onions, chopped
One 4 to 5 pound boneless Boston butt pork roast
Salt
Freshly ground black pepper
5 cloves garlic, chopped
1 celery stalk, halved
1 quart chicken stock
1 cup white wine
2 sprigs fresh thyme
2 bay leaves
1 teaspoon crushed red pepper flakes

1
Melt the lard in a large enameled cast-iron pot with a lid over moderate heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 10 minutes. While the onions are cooking, cut the pork into large pieces and season with salt and pepper.
2
Add the pork to the pot along with the garlic, celery, chicken stock, wine, thyme, bay leaves, and pepper flakes. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low, cover, and slowly simmer for 3 hours.
3
Remove the pork from the pot and place in the bowl of a standing mixer fitted with the paddle attachment, and mix on low speed.
4
Remove and discard the celery, thyme sprigs, and bay leaves from the pot. Slowly add the remaining broth from the pot to the meat in the mixing bowl, continue mixing on low speed until all the broth has been incorporated back into the meat. Season with salt and pepper. Pack the cooled pork in a terrine or in small sterilized jars. Cover well and refrigerate. Jarred rillettes will keep for 6 months.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound lard, 3 onions, chopped, One 4 to 5 pound boneless Boston butt pork roast, Salt, and more.

Yes, Cook The Book: Pork Shoulder Rillettes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Pork Shoulder Rillettes

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