Pork Rillettes

1. 1

   Preheat the oven to 325F.

2. 2

   Rinse the pork, pat dry, and cut into 2-inch cubes.

3. 3

   Place the meat, along with the bone, in a large, deep ovenproof skillet or Dutch oven.

4. 4

   Add the thyme, rosemary, salt, bay leaves, peppercorns, juniper, and nutmeg.

5. 5

   Add the water, place over medium-high heat, and bring to a low boil, stirring occasionally.

6. 6

   Cover tightly and transfer to the oven to cook for 3 1/2 to 4 hours, until the fat is rendered and clear and the pork is fork-tender (see Know-how, page 172).

7. 7

   You may need to add more water after 2 1/2 to 3 hours to prevent the pork from sticking.

8. 8

   Remove from the oven and cool slightly.

9. 9

   Drain the pork, reserving the fat and discarding the bone, bay leaves, and thyme and rosemary sprigs.

10. 10

    Shred the meat with two forks and add most of the fat, reserving about 1/4 cup.

11. 11

    Mix well and season to taste with salt and pepper.

12. 12

    Pack the pork mixture into small ramekins or glass jars, seal tightly, and refrigerate for several days before serving.

13. 13

    To keep for up to 2 weeks, seal the containers with a layer of the remaining melted fat and store in the refrigerator.

14. 14

    Serve cold or at room temperature with toast points or crostini (see Know-how, page 19).

* Per serving · 4 servings · Values may vary.