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Aad045eb d2a3 4144 bd56 b78406747a58  2016 12 04 02 30 14
Redbearded
Redbearded

'Tis the season for pork rillettes!
A pound of pork belly (skin removed), a pound of pork shoulder, cloves of garlic, crushed black pepper, mustard seed, bay leaf, sprig of rosemary and a glass of champagne slow cooked in a Dutch oven for 2-3 hrs. Then cram it into a few small jars, let it cool and take it to holiday parties.

Redbearded
Redbearded
Oh, I should add that you will need to add a cup of water after about a half and hour of low simmering. Then cover it, cook it low and slow for about 2-3 hours (when pork easily falls apart) and then kick up the heat to medium medium for about 30-45 minutes to evaporate the left over water. You should just have a pot of delicious porky goodness simmering in nothing but fat by the end. Shred it with a fork before you put it into the jars. Can keep them for a few weeks.