Pork Rillette

1. 1

   1. In a spice grinder, combine the allspice, peppercorns and coriander and grind to a powder; stir in the cinnamon and 1/4 cup of salt. In a large bowl, toss the pork with the spice blend until well coated. Add the thyme and garlic. Cover and refrigerate overnight.

2. 2

   2. Bring the pork to room temperature. Add the melted pork fat to a pot with the pork and seasonings. Cover partially and cook covered in a 225 degrees F oven until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Massage the meat and fat so that it becomes homogenous. Pack the meat into a ceramic bowl or individual crocks.

3. 3

   3. Reheat the fat and ladle a 1/2-inch-thick layer on top of the pork. Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.