Entree: France – Loire Valley – Rillettes de Tours (Slow-cooked shredded pork preserved and packed in fat, served as a rich pork spread)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
3 hrs
Additional
15 min
Total
3 hrs 40 min
Ingredients
- 2 lb (900 g) pork shoulder, trimmed and cut into 2-inch (5 cm) pieces
- 8 oz (225 g) pork belly, skin removed, cut into large pieces
- 4 oz (115 g) pork back fat or lard, diced
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) melted pork fat or neutral oil for final glazing (optional)
- Rustic bread or baguette, for serving
Instructions
1. Preheat a heavy, ovenproof pot (Dutch oven) over medium heat. Add the diced pork back fat and render gently until it begins to melt and color lightly, about 5 minutes.
2. Add the pork shoulder and pork belly pieces and brown lightly on all sides, about 8–10 minutes total; work in batches if needed so pieces brown, not steam.
3. Pour in the white wine to deglaze the pot, scraping up browned bits. Add the water or stock, smashed garlic, bay leaves, thyme, salt, and pepper.
4. Bring to a gentle simmer, cover, then transfer to a 300°F (150°C) oven and braise slowly until meat is fall-apart tender, about 2.5–3 hours.
5. Remove the pot from the oven. Discard bay leaves and thyme stems. Using two forks, shred the meat finely in the cooking liquid; return to low heat and cook gently, stirring, until most liquid has evaporated and the mixture is thick but moist, about 10–15 minutes.
6. Taste and adjust seasoning. Spoon the warm shredded pork into a shallow terrine or jars, tamping down to remove air pockets. Pour the melted pork fat or neutral oil over the top to create a sealing layer if using.
7. Cool to room temperature, then refrigerate at least 6 hours or overnight to let flavors develop and fat solidify. Bring to room temperature before serving. Serve spread on slices of crusty bread.
