pork shoulder rillettes

I have two 2+ lb, bone-in pork picnic roasts. I had wanted to make pork rillettes, but I just noticed that they don't have the nice layer of fat on top. Am I right in thinking these don't have enough fat to make good rillettes? What should I do with them instead? Roast 'em low and slow 'til they fall apart?

  • 844 views
  • 5 Comments

5 Comments

PieceOfLayerCake April 12, 2017
You can also make rillettes out of the fat that renders from the meat and enough of the pork to make a nice consistency and use the rest of the pork for another purpose?
 
hardlikearmour April 12, 2017
I use country style pork ribs (which are pretty similar to shoulder) and add lard or duck fat to make rillettes. You want about 1 cup fat per lb of meat. Here's the technique I use -- you don't have to smoke the meat -- https://food52.com/recipes/15430-smoked-pork-rillettes
 
brbarrett April 12, 2017
huh! I do have plenty of lard. thanks for the tip!
 
Jessica April 12, 2017
I believe you can still make rillettes. Once the pork is cooked (with herbs, garlic etc), shred and put into containers, top with melted butter. American test kitchen has a great recipe in thier D.I Y. cookbook that I've made several times.
 
brbarrett April 12, 2017
Thanks, I'll check it out!
 
Recommended by Food52