Pork Rillette

Name: Pork Rillette
Ingredients: 2 teaspoons allspice berries; 2 teaspoons black peppercorns; 1/2 teaspoon coriander seed; 1/4 teaspoon cinnamon; 3/4 ounce kosher salt; 3 pounds boneless pork shoulder trimmed, cut into 2-inch cubes; 10 thyme sprigs; 6 cloves garlic minced; 1 quart pork fat rendered, melted

9 ingredients

3 steps

Ingredients

2 teaspoons allspice berries
2 teaspoons black peppercorns
1/2 teaspoon coriander seed
1/4 teaspoon cinnamon
3/4 ounce kosher salt
3 pounds boneless pork shoulder trimmed, cut into 2-inch cubes
10 thyme sprigs
6 cloves garlic minced
1 quart pork fat rendered, melted

Directions

1

1. In a spice grinder, combine the allspice, peppercorns and coriander and grind to a powder; stir in the cinnamon and 1/4 cup of salt. In a large bowl, toss the pork with the spice blend until well coated. Add the thyme and garlic. Cover and refrigerate overnight.
2

2. Bring the pork to room temperature. Add the melted pork fat to a pot with the pork and seasonings. Cover partially and cook covered in a 225 degrees F oven until the meat is very tender, 4 hours, or up to 6 hours. Let cool slightly, then, using a slotted spoon, transfer the pork and garlic to a large bowl; discard the thyme. Mash the garlic and shred the pork, discarding any gristle. Stir in 1 cup of the fat and season with salt. Massage the meat and fat so that it becomes homogenous. Pack the meat into a ceramic bowl or individual crocks.
3

3. Reheat the fat and ladle a 1/2-inch-thick layer on top of the pork. Cover and refrigerate overnight.