Pork Rillettes Recipe
Posted on: 2006-02-02 13:10
Ingredients: 2 lb pork butt - (abt 1/3 fat), cut 1 1/2 cubes 2 cup finely-diced onion 12 medium garlic cloves, crushed 2 large thyme sprigs 2 tsp salt 1/2 tsp freshly-ground white pepper 1/2 tsp allspice 1 1/2 tsp freshly-cracked black pepper 1/2 tsp allspice 2 bay leaves 1 cup white wine Instructions: Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary. When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.) This recipe yields 16 average serving slices; approximately 3 carb grams per serving (not counting cracker or accompaniment). Servings: 16
