Pork Confit Recipe

Name: Pork Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Pork Confit

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