Pork Rillettes Recipe
Housemade pork rillettes served with pickles and crostini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Rillettes
Method
Preparation
- 1
Cook the Pork
In a large Dutch oven, combine the pork shoulder, pork belly, garlic, thyme, bay leaves, salt, and pepper. Add enough water to cover the meat. Bring to a boil over medium heat, then reduce to low and let simmer for about 2 hours until the meat is tender.
- 2
Shred the Meat
Once the meat is tender, remove it from the pot and let it cool slightly. Shred the pork into small pieces, discarding any large pieces of fat.
- 3
Combine and Cook Again
Return the shredded meat to the pot, adding the pork fat or lard and white wine. Cook over low heat for another 30-40 minutes, stirring occasionally, until the mixture is thick and spreadable.
- 4
Store and Chill
Transfer the rillettes to a clean jar or dish. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 5
Serve
To serve, spread the rillettes on crostini and accompany with pickles.
