Pork Rillettes Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat the pork shoulder cubes dry with paper towels. Season the pork evenly with 1 1/4 tsp of the kosher salt (reserve the rest) and 1/4 tsp of the freshly ground black pepper.

Render pork fat

In a heavy ovenproof Dutch oven or deep skillet over medium heat, add the diced pork fat or pork belly. Cook until the fat renders and pieces are lightly golden, about 6–8 minutes. Remove and reserve rendered fat, leaving about 1–2 tablespoons in the pan.

Brown meat lightly

Increase heat to medium-high. Working in batches if needed, add the seasoned pork shoulder cubes to the pot and brown lightly on all sides, 3–5 minutes per batch. You are not trying to fully sear, just develop color. Remove browned pork to a plate.

Sweat aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook in the remaining fat until translucent, 4–5 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant.

Deglaze and combine

Pour in the dry white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Add the chicken or pork stock, the browned pork and any accumulated juices, the reserved rendered fat (if any), thyme sprigs, bay leaves, whole peppercorns, the remaining 1/4 tsp kosher salt, and the optional brown sugar or maple syrup. Stir to combine.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the pork is very tender and falling apart, 2 to 2 1/2 hours. Check at ~90 minutes; if liquid has mostly evaporated and meat is sticking, add up to 1/4 cup more stock or water.

Remove aromatics and shred

Carefully remove the pot from the oven. Discard thyme sprigs and bay leaves. Use a slotted spoon to transfer pork pieces to a bowl, reserving cooking liquid. Let meat cool slightly until safe to handle, then shred with two forks or gently pull apart with your fingers. Remove and discard any large pieces of gristle; keep small soft rendered fat pieces.

Reduce braising liquid

Return the reserved braising liquid to the stovetop and simmer over medium heat until reduced to about 1/3 cup and slightly syrupy, about 6–10 minutes. Taste and adjust seasoning with the remaining 1/4 tsp kosher salt and up to 1/4 tsp freshly ground black pepper as needed.

Combine and mash

Add the reduced braising liquid to the shredded pork along with 1–2 tablespoons of the reserved rendered fat (or use the softened unsalted butter). Mix thoroughly. Using a fork or a potato masher, gently mash the pork to a coarse, pasty texture—some shredded pieces should remain for texture. Taste and adjust seasoning; add the minced parsley and lemon zest if using.

Pack and chill

Spoon the rillettes into small jars or a shallow container, pressing down to eliminate large air pockets and to compact the mixture. Smooth the surface. Melt any remaining butter or reserved fat and pour a thin layer (about 1/8–1/4 inch) over the top to seal. Let cool to room temperature, then refrigerate until firm, at least 4 hours or preferably overnight.

To serve, let jars sit at room temperature for 20–30 minutes so the rillettes soften slightly. Serve with sliced crusty bread, cornichons, mustard, or pickled vegetables. Garnish with a sprinkle of minced parsley if desired.

Store refrigerated, sealed with the fat layer, for up to 7 days. For longer storage, freeze in an airtight container for up to 3 months (thaw in the refrigerator overnight).