Serious Eats: Recipes

Cook the Book: Pork Shoulder Rillettes

"The process is simple and leaves you with enough spreadable pork to feed a small army."

[Photographs: Caroline Russock]

Over the weekend I was looking at my shelves of cookbooks and noticed that one subject I have yet to explore: charcuterie. For as much as I love pâtés and terrines, I've never made anything more complicated than a chicken liver mousse at home.

The chapter devoted to all things porcine in My New Orleans by John Besh is called Boucherie, and has several delicious-sounding pork-based charcuterie projects including these Pork Shoulder Rillettes.

Rillettes are a more rustic version of a pâté where the meat is shredded instead of pureed and potted with enough fat to spread easily. This version slow cooks pork butt with chicken stock, lard, wine, and a few other aromatics until it's tender enough to shred into a million tasty little pieces.

The process is simple and leaves you with enough spreadable pork to feed a small army. Making a batch of these rillettes will leave you stocked with snacks, hors d'œuvres, and delicious meaty gifts to share with your family and friends for a good long time.

Win My New Orleans

As always with our Cook the Book feature, we have five (5) copies of My New Orleans to give away this week.

Printed from http://www.seriouseats.com/recipes/2010/03/pork-shoulder-rillettes-charcuterie-appetizer-recipe.html

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