Pork Confit Recipe

Name: Pork Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bay leaves, crushed; 1 tablespoon coarse kosher salt; 2 teaspoons herbes de Provence*; 2 teaspoons ground black pepper; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh sage; 1/2 teaspoon ground coriander; 1/4 teaspoon ground allspice; 4 pounds boneless pork shoulder (Boston butt), cut into 3-inch cubes, fat left intact; 2 onions, sliced; 8 garlic cloves, peeled; 6 fresh thyme sprigs; 1 fresh rosemary sprig; Melted lard or olive oil (about 1 quart)

Servings: persons

6 bay leaves, crushed
1 tablespoon coarse kosher salt
2 teaspoons herbes de Provence*
2 teaspoons ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
4 pounds boneless pork shoulder (Boston butt), cut into 3-inch cubes, fat left intact
2 onions, sliced
8 garlic cloves, peeled
6 fresh thyme sprigs
1 fresh rosemary sprig
Melted lard or olive oil (about 1 quart)

1
Combine first 8 ingredients in large bowl. Add pork; turn and rub to coat well. Cover and chill overnight.
2
Preheat oven to 275u00b0F. Place onions, garlic, thyme sprigs, and rosemary sprig in large ovenproof pot. Pat pork dry with paper towels and place atop vegetables in pot. Pour enough melted lard over pork to cover by 1 inch. Cover and place pork in oven. Roast until pork is tender, turning occasionally (keep pork covered with lard at all times), about 4 hours.
3
Using slotted spoon, transfer pork to another large bowl, packing tightly. Strain liquid in pot into 4-cup measuring cup; discard solids in strainer. Allow juices to settle at bottom of cup, about 15 minutes. Carefully pour enough fat from cup over pork in bowl to cover by 1 inch. Pour juices from bottom of cup into resealable plastic freezer bag; seal and freeze to use for making the
4
(it's also great as a sauce). Cover and refrigerate pork at least 2 weeks and up to 2 months (keep pork covered with fat).
5
Rewarm pork confit to melt lard. Drain pork before using.
6
*A dried herb mixture available in the spice section of many supermarkets and at specialty foods stores. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

1602

kcal

Calories

Fat

112

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 6 bay leaves, crushed, 1 tablespoon coarse kosher salt, 2 teaspoons herbes de Provence*, 2 teaspoons ground black pepper, and more.

Yes, Pork Confit 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.

That's it — enjoy your meal!

Pork Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions