Cook the Book: Pork Shoulder Rillettes

Name: Cook the Book: Pork Shoulder Rillettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 100
Cuisine: Global
Ingredients: 2 bay leaves; 100 servings Freshly ground black pepper; 1 celery stalk, halved; 946 milliliters chicken stock; 2 sprigs fresh thyme; 5 cloves garlic, chopped; 3 onions, chopped; 2 kilograms boneless Boston butt pork roast; 1 teaspoon crushed red pepper flakes; 100 servings Salt; 237 milliliters white wine; 454 grams lard

Cook the Book: Pork Shoulder Rillettes might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 4g of protein, 1g of fat, and Head to the store and pick up boston butt pork roast, onions, chicken stock, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt the lard in a large enameled cast-iron pot with a lid over moderate heat.

Ingredients you will need

Lard

Equipment you will use

Pot

Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 10 minutes. While the onions are cooking, cut the pork into large pieces and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Pork

Add the pork to the pot along with the garlic, celery, chicken stock, wine, thyme, bay leaves, and pepper flakes. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low, cover, and slowly simmer for 3 hours.

Ingredients you will need

Chicken Stock

Bay Leaves

Celery

Garlic

Pepper

Thyme

Pork

Wine

Equipment you will use

Pot

Remove the pork from the pot and place in the bowl of a standing mixer fitted with the paddle attachment, and mix on low speed.

Ingredients you will need

Pork

Equipment you will use

Blender

Bowl

Pot

Remove and discard the celery, thyme sprigs, and bay leaves from the pot. Slowly add the remaining broth from the pot to the meat in the mixing bowl, continue mixing on low speed until all the broth has been incorporated back into the meat. Season with salt and pepper. Pack the cooled pork in a terrine or in small sterilized jars. Cover well and refrigerate. Jarred rillettes will keep for 6 months.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Bay Leaves

Rillettes