Rustic Pork Rillette

Preparation

1. Step 1

   Preheat oven to 275°. Place pork shoulder and belly and skin in a large saucepan. Tuck in thyme and bay leaves and add ½ cup water. Cover and braise, stirring occasionally, until meat is falling-apart tender and fat is soft, 2 ½–3 hours. Remove from oven, pluck out thyme and bay leaves and let meat rest until cool enough to handle.

   Step 2

   Using a slotted spoon, transfer meat and skin to a large bowl; pour fat and any cooking liquid in pot into a heatproof measuring cup (you should have about 1 cup).

   Step 3

   Shred meat with a potato masher; do not hold back. Pour in ¾ cup fat and mash meat a little bit more—mixture should look and feel almost pasty (but in a good way). Season with salt, nutmeg, and a splash of lemon juice, which will temper the richness of the meat. Taste and adjust as necessary (err on the side of too salty—it will mellow as it cools).

   Step 4

   Pack rillette mixture into jars, pushing out any air bubbles. Top each with a few spoonfuls of reserved fat and chill until set, at least 2 hours.

   Step 5

   Serve with bread or crackers.

   Step 6

   Do ahead: Rillette can be made 1 week ahead; cover and chill. Let sit at room temperature 2 hours before serving.