Entree: France – Central Culinary Region – Rillettes de Tours (Slow-cooked, shredded pork preserved in its fat to create a rich coarse spread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 1 hr

Total 4 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed and cut into 2-inch (5 cm) cubes
- 1 lb (454 g) pork belly, rind removed, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) rendered pork fat or lard, plus extra for sealing
- 1 cup (240 ml) dry white wine
- 4 cloves (about 20 g) garlic, smashed
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tsp (10 g) fine sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten)
- Crusty baguette or country bread, for serving

Instructions

1. Combine the pork shoulder and pork belly in a large heavy-bottomed pot; add the white wine and enough rendered pork fat to come about three-quarters up the meat. Add the smashed garlic, thyme, and bay leaves.
2. Season with the sea salt and black pepper, bring to a gentle simmer over low heat, cover partially, and cook very gently for 2.5 to 3 hours until the meat is fork-tender and easily pulls apart.
3. Remove the pot from the heat. Transfer meat pieces to a bowl and discard bay leaves and thyme stems. Reserve the cooking fat and juices.
4. Shred the meat coarsely with two forks or by hand, then mix in enough of the reserved fat and juices to create a moist, spreadable texture—stop before it becomes oily. Stir in lemon juice if using to brighten the flavor.
5. Pack the rillettes tightly into jars or a shallow terrine, smoothing the top. Pour a thin layer of warm melted pork fat over the surface to seal and chill until firm.
6. Bring to room temperature before serving. Store refrigerated for up to 2 weeks or frozen up to 3 months. Serve with good bread and cornichons if desired.