Slow Cooker

PorkĀ Rillettes

July 22, 2015
0 Ratings
  • Makes 5-6 half pints
Author Notes

Inspired by my sister who brought a jar of her homemade rillettes, cooked in a slow cooker. Super easy to make. —HalfPint

What You'll Need
  • 3 pounds pork butt or pork belly, cut into 1-2 inch pieces
  • 1 cup water
  • 3 bay leaves
  • 2 teaspoons whole black peppercorns
  • 10 whole cloves
  • 1 small onion, halved & trimmed
  • 1 tablespoon salt
  • 3-5 sprigs of thyme
  • salt
  • fresh ground black pepper
  1. Combined first 8 ingredients into a slow cooker. Cook on high for 2 hours, then Low for 5-6 hours or until the meat is fork tender.
  2. Let the mixture cool for about 2 hours. Skim the fat off the surface and reserve in a small bowl or container.
  3. Take out the meat with a slotted spoon and put into the bowl of a stand mixer. Reserve the rendered fat/cooking juices. With the paddle attachment, beat the meat into a thick paste, adding some of the reserved cooking liquid if the mixture is a bit dry. Alternatively, you can mash the mixture with a wooden spoon (which is a lot of muscle strength involved). Taste and add more salt and pepper if needed. At this stage, you can add more spices and seasoning. I added some ground white pepper. But this would be nice with some smoked paprika.
  4. Pack into clean & sterilized jars. Pour the reserved fat on top of the rillettes to seal. Cover jars with lid and refrigerate for about a week or freeze it (don't over pack if you plan to freeze).
  5. Serve with crispy crackers or toast and some cornichons and pickled onions.

See what other Food52ers are saying.

0 Reviews