• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Up a Story

Cooking Up a Story

A Show about Food and Sustainable Farming

  • Written Contributors
    • Kathleen Bauer
    • Liz Crain
    • David Gumpert
    • Heather Jones
    • Mark Keating
    • Joe Miller
    • Joya Parsons
    • Lynn Torrance Redlin
    • Rebecca Thistlethwaite
    • TwoJunes
    • Nathan Winters
  • Videos
    • Stories
    • Interviews & Talks
    • Growing Food
    • DIY food
  • Recipes
  • About Us
    • Privacy Policy
    • Terms of Use
    • Store Policies:
    • Contact Us
  • Instructional DVDs
  • Show Search
Hide Search
Home - Recipes - Pork Rillettes Recipe

Pork Rillettes Recipe

See also these related recipes:

  • An Easy Pancetta Recipe
  • Pork Braised in Milk
Pork Rillettes Recipe

Ingredients:
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)

Instructions:

  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.

By:
Cooking Up a Story
Published on:
June 12, 2012

Categories: Recipes

Primary Sidebar

Advertisement

Flower Farmer, Dori Clay Sculpture - Rebecca Gerendasy Clay - Art
Flower Farmer, Dori -clay sculpture
Rebecca Gerendasy Clay - Art

Footer

Copyright ©2025 Potter Productions. All Rights Reserved.

Cooking Up a Story Logo
"Bringing the people behind our food to life"

A 10-year exploration of our food system through original videos, and written posts by CUPS contributors. Explore our Stories, Interviews, DIY Food, Recipes, Growing Food categories as experts and passionate foodies share their first-hand knowledge of food and sustainable farming.