Snack

Pork rillettes

Name: Pork rillettes
Total time: 180 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ lb Pork shoulder; 4 oz Lard; 4 Garlic cloves; Thyme, four sprigs; Bay leaves, two; Sea salt, to taste

Three hours of unattended oven and no carbohydrate at all — and sealed under its own fat it keeps for two weeks in the fridge.

0gnet carbs

29gfat

15gprotein

321kcal

Per serving180 minServes 8

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Ingredients

For the whole dish · serves 8

Pork shoulder1½ lb
Lard4 oz
Garlic cloves4
Thymefour sprigs
Bay leavestwo
Sea saltto taste

Method

6 steps · 180 minutes

Heat the oven to 275F. Cut the pork into 1 1/2 inch chunks, keeping every scrap of fat on.
Put it in a casserole with the lard, garlic, herbs and a heavy pinch of salt, and a splash of water to stop it catching before the fat runs.
Cover and cook 3 hours. It is ready when the meat falls apart under a fork with no effort at all.
Lift the meat out and shred it with two forks. Never blend it — rillettes are threads, and a processor turns them to paste.
Beat in enough of the strained cooking fat to make it spreadable but not greasy, and season generously. It is served cold and cold food needs more salt than hot.
Pack into a jar, press flat to drive out air pockets, and pour the remaining fat over to seal. Chill overnight before eating.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.