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Pork Rillettes recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Paris Dining Club›Pork Rillettes Recipe

Pork Rillettes Recipe

Inspired by Paris Dining Club

Time3h

Serves6

with Pickled Apricot Mostarda

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Ingredients

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Pork Rillettes

2 cups Pork shoulder, cubed

1 cup Pork fatback, cubed

4 tsp Garlic cloves, minced

2 tsp Thyme leaves

2 whole Bay leaves

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Water

Pickled Apricot Mostarda

1 cup Dried apricots, chopped

1 cup Apple cider vinegar

1 cup sugar

2 tbs Mustard seeds

1 tbs Ground mustard

1 tsp Celtic sea salt

1 tsp Black peppercorns

Method

Pork Rillettes

1

Prepare the Pork

In a large pot, combine the cubed pork shoulder, fatback, garlic, thyme, bay leaves, salt, and pepper. Pour in the water.

2

Cook

Bring the mixture to a simmer over medium heat. Cover and cook for about 2 to 3 hours, until the pork is tender and easily shreds.

3

Shred and Mix

Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix well with the cooking liquid. If it's too dry, add a bit more water.

4

Cool

Transfer the rillettes to a container and let it cool. Cover and refrigerate until set.

Pickled Apricot Mostarda

5

Combine Ingredients

In a saucepan, combine chopped apricots, apple cider vinegar, sugar, mustard seeds, ground mustard, salt, and black peppercorns.

6

Cook

Bring the mixture to a simmer over medium heat. Cook for about 15-20 minutes until the apricots are soft and the mixture thickens.

7

Cool and Store

Remove from heat and let cool. Transfer to a jar and refrigerate until ready to use.