Pork rillettes are a savory meat spread originating in the Loire region of France as a method of preserving meat. This simple French recipe is slowly braised in the oven with white wine, garlic and spices. They’re a great alternative to pâté and they’re a delicious addition to any relish tray or charcuterie board.
- 3 pounds pork shoulder, cut into chunks
- 1 heaping teaspoon coarse salt
- 1/2 cup white wine
- 4 teaspoons minced garlic
- 1/2 teaspoon allspice
- 1/2 teaspoon coriander
- 1/2 teaspoon peppercorns
- 2 sprigs fresh thyme
- 2 whole cloves
- 2 bay leaves
- Cut pork into chunks, about 1.5 – 2 inches in size. Add the remaining ingredients in a large bowl and stir to combine. Add pork to the bowl and stir to coat. Cover the bowl and allow it to marinate overnight.
- Preheat oven to 300˚F. Transfer the pork and it’s marinade to a covered baking dish and bake for 3 hours.
- Remove the pan from the oven and allow it to cool. Remove the bay leaves, cloves and peppercorns. Continue to cool until the fat starts to solidify.
- Transfer the cooked pork to the bowl of an electric mixer and mix at a medium speed until the fat emulsifies and there are no large pieces of meat.
- Transfer to ramekins for serving or air tight containers for storing.
Keywords: dairy free, egg free, pork, appetizer, dip, spread, gluten free