Pork Rillettes

Directions

1. 1
   Coarsely dice pork and place in a heavy 4-quart pot.
2. 2
   Add mustard seeds, pepper, salt, garlic and two of the bay leaves.
3. 3
   Mix well.
4. 4
   Add wine.
5. 5
   Bring to a boil, reduce to a very slow simmer and cook, skimming any foam, for 30 minutes.
6. 6
   Add 1 cup water, return to a very slow simmer, cover and cook for 2 1/2 hours, stirring once or twice during this time.
7. 7
   Uncover and increase heat to medium.
8. 8
   Cook 20 to 30 minutes more until any liquid is pure fat, not water.
9. 9
   You can tell if you look at a spoonful of the liquid and there are no little water bubbles.
10. 10
    Taste the fat and adjust the seasonings if needed; do not under-season because the rillettes will be served fairly cold.
11. 11
    Set aside to cool 1 hour.
12. 12
    Remove bay leaves.
13. 13
    Mash and shred the mixture, using your fingers, 2 forks, or (what I think works really well) a pastry cutter.
14. 14
    Transfer to a crock or glass jar with a lid that clamps tight, pressing down so there are no air bubbles.
15. 15
    Top with the remaining bay leaf, cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
16. 16
    Remove from refrigerator 30 minutes before serving.