Pork Rillettes Recipe

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Pork Rillettes Recipe

Yields about 3 pounds, enough for 16 ¼-pint jars, plus some

  • 3 pounds fatty pork shoulder, cubed about 2″ wide
  • 1 pound fatback, cube the same
  • 2 tbsp kosher salt
  • 1 onion, peeled and quartered or 2 shallots peeled and left whole
  • 3 cloves garlic, smashed
  • Sachet of 5 black peppercorns, 2 bay leaf, 5 sprigs thyme, 3 cloves
  • ¼ cup stock (pork or chicken will do)


  1. Salt meats and layer ingredients in Dutch oven, finishing with fatback on top.  
  2. Pour over warm stock, and put pot on low flame, covered, until entire contents reach a slow simmer.  Do not stir, but monitor fat level, making sure mixture is submerged in fat. 
  3. Allow to cook very slowly over low flame or in a 200 degree oven for about 10 hours, or until all pieces are completely soft.  
  4. Remove from heat and let stand for one hour.  
  5. Strain off fat and remove some or all of the onion and garlic. Completely remove the sachet.  
  6. Allow fat to rise.
  7. In a large bowl or a mixer, paddle mixture until it reaches a somewhat uniform lunchmeat texture.  Slowly add the fat a little at a time until creamy and emulsified.  
  8. Transfer to crock or tight container.  
  9. Cap with a solid layer of the remaining fat.  Enjoy for months!

From Camas Davis, Portland Meat Collective: “This recipe is from Ben Meyer, who also teaches a lot of PMC’s classes. “

Included with Food.Farmer.Earth in the Kitchen How to Butcher a Pig.

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