Citrus-aleppo Pork Rillettes Recipe

Preheat and brown

Preheat oven to 300°F (150°C). Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add 1 tablespoon olive oil. When hot, add the pork shoulder cubes in a single layer (work in batches if necessary) and brown on all sides, about 4–6 minutes per batch. Transfer browned pork to a bowl.

Render fatback

Add the pork fatback (or pork belly) pieces to the pot and cook, stirring occasionally, until the fat renders and the pieces start to brown, about 6–8 minutes. Use a spoon to remove some but not all of the fat if the pot becomes excessively greasy; reserve 1–2 tablespoons for braising.

Aromatics

Lower heat to medium. Add the remaining 1 tablespoon olive oil if needed, then add sliced shallot and smashed garlic. Sauté until fragrant and softened, about 2–3 minutes, taking care not to brown the garlic.

Deglaze and combine

Pour in the pale ale to deglaze, scraping up browned bits from the bottom of the pot. Add chicken stock, orange juice, lemon juice, orange zest, Aleppo pepper, bay leaves, thyme sprigs, kosher salt, and black pepper. Return the browned pork shoulder to the pot along with any accumulated juices. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot and transfer it to the preheated oven. Braise until the pork is very tender and easily pulls apart with a fork, about 2 to 2 1/2 hours. Check once after 90 minutes: if the liquid level is very low, add up to 1/4 cup hot water or stock. The pork should be moist but not swimming in liquid when finished.

Shred pork

Remove the pot from the oven. Discard bay leaves and thyme stems. Using a slotted spoon, transfer pork pieces and rendered fat to a large bowl; reserve the braising liquid. Allow meat to cool slightly, then shred with two forks or use a coarse paddle on a stand mixer until the texture is flaky but still has some bite (not completely puréed).

Cook down braising liquid

Skim excess fat from the reserved braising liquid into a heatproof container (you may reserve a tablespoon of rendered fat to mix in). Place the pot on the stovetop over medium-high heat and simmer the reserved liquid until reduced by about half, concentrating flavor, 5–8 minutes. Taste and adjust seasoning; you want a bright, savory glaze to bind the rillettes.

Emulsify and combine

Return shredded pork to the pot or to a mixing bowl. Add 2 tablespoons unsalted butter and the reserved rendered fat (about 1 tablespoon) and fold into the shredded meat. Pour in reduced braising liquid a few tablespoons at a time, mixing until the mixture is moist but spreadable. Stir in fresh lemon zest, 1/2 teaspoon Aleppo pepper, and chopped parsley. Adjust salt and pepper to taste.

Pack into jars

Spoon the warm rillettes into clean ramekins or jars, pressing down to eliminate air pockets. Smooth the surface. If desired, pour a thin layer (about 1/8" or 3 mm) of melted butter or reserved warm fat over the top to seal (this keeps the rillettes glossy and preserves them briefly). Sprinkle flaky sea salt and a pinch of Aleppo pepper and lemon zest over each jar for garnish.

Cool and chill

Let rillettes cool to room temperature uncovered (about 30–45 minutes). Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld. If you added a fat seal, cover after the fat sets.

Remove rillettes from refrigerator about 20–30 minutes before serving to take the chill off. Serve with toasted bread slices and cornichons or pickled shallots. Provide a small knife for spreading. Rillettes will keep refrigerated for up to 5 days (longer if fully sealed with fat).