Pork Rillettes Recipe

Name: Pork Rillettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound duck fat (or lard); 3 onions, chopped; 1 (3 1/2- to 4-pound) boneless pork butt or pork loin, cubed; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 5 garlic cloves, chopped; 3 celery stalks, cut into large pieces; 4 cups chicken stock or broth; 1 cup white wine; 1 tablespoon fresh thyme leaves; 2 bay leaves; 1 1/2 teaspoons crushed red pepper; 8 (8-ounce) canning jars; Whole-grain mustard; 2 baguettes, cut into thirds and split in half horizontally; Bread-and-butter pickle slices

Servings: persons

1 pound duck fat (or lard)
3 onions, chopped
1 (3 1/2- to 4-pound) boneless pork butt or pork loin, cubed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
5 garlic cloves, chopped
3 celery stalks, cut into large pieces
4 cups chicken stock or broth
1 cup white wine
1 tablespoon fresh thyme leaves
2 bay leaves
1 1/2 teaspoons crushed red pepper
8 (8-ounce) canning jars
Whole-grain mustard
2 baguettes, cut into thirds and split in half horizontally
Bread-and-butter pickle slices

1
Heat duck fat in a large soup pot over medium heat until melted. Add onions and cook, stirring occasionally, 10 minutes.
2
Sprinkle pork with salt and pepper. Add pork, garlic, and next 6 ingredients to pot; bring to a boil. Cover, reduce heat to low, and simmer 3 hours.
3
Remove pork from liquid with a slotted spoon, discarding bay leaves and celery and reserving liquid in pot, and transfer to a mixing bowl. Beat pork with an electric mixer at low speed until meat is shredded. Gradually stir in 3 to 3 1/2 cups reserved cooking liquid until mixture is somewhat smooth and blended. Season to taste with additional salt and pepper, if desired.
4
Divide mixture among canning jars. Skim any remaining fat from cooking liquid in pot; spoon fat over pork mixture. Cover and chill until firm.
5
Spread mustard on top halves of baguettes. Spread rillettes on bottom halves; top with pickle slices and baguette tops. Cut sandwiches in half, if desired. Store remaining rillettes in refrigerator up to 2 weeks.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 16 ingredients. The key ingredients include: 1 pound duck fat (or lard), 3 onions, chopped, 1 (3 1/2- to 4-pound) boneless pork butt or pork loin, cubed, 1 tablespoon kosher salt, and more.

Yes, Pork 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.

Pork Rillettes

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