French Pork Rillettes

Rillettes are meat or poultry that has been chopped and shredded, seasoned, and preserved with fat. This is much like a confit—with the difference being that rillettes are shredded whereas for a confit, the meat is usually left whole. Although rillettes were usually topped off and sealed with fat to preserve the meat, this faster version should be eaten within four to five days of cooking. If you’d like to keep them longer, you may need to melt and pour some lard on top of the ramekins. The Instant Pot makes quick work of what is ordinarily a long, long, really long process.

Course

Snack

Difficulty

Medium

Diet

Dairy Free, Egg Free, Gluten Free, Grain Free, Low Carb, Nut Free, Soy-Free

Cooking Technique

Instant Pot, Pressure Cook

Keywords

4 servings, bay leaves, cup water, dairy free, dijon mustard, egg free, french pork rillettes, fresh garlic, freshly squeezed lemon juice, gluten free, grain free, ground nutmeg, instant pot, kosher salt, lightly crushed, low carb, meat, medium, nut free, pork shoulder with fat, poultry, preserved with fat, pressure cook, sliced onion, snack, soy-free, sprigs fresh thyme, whole peppercorns

Servings

4 Servings

Ingredients

2 pounds pork shoulder with fat
1 cup sliced onion
6 cloves Fresh Garlic, lightly crushed
4 bay leaves
4 sprigs fresh thyme
1 tsp whole peppercorns
1/4 cup water
2 tbsp freshly squeezed lemon juice
2 to 3 tbsp heaping Dijon mustard
1/2 tsp ground nutmeg
kosher salt

Instructions

Using a sharp knife, slice the pork so that, as much as possible, the meat and fat are in separate chunks. Cut the fat chunks small and the meat chunks into large 4-inch pieces.
In the Instant Pot, combine the pork, onion, garlic, bay leaves, thyme, peppercorns, and water.
Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 30 Minutes. Allow the pot to sit undisturbed for 10 Minutes, then release any remaining pressure.
Remove the pork chunks, separating the fat from the meat where possible. Most of the fat will have rendered into the juices at the bottom of the pot.
Strain the broth through a sieve, discarding any solids. Place the broth in the freezer for 15 to 20 Minutes to allow the fat to rise to the top, or use a fat separator cup. Set the fat aside.
Meanwhile, using a stand mixer, shred the pork into fine threads. Do not allow it to get pasty. Mix in the lemon juice, mustard, nutmeg, and salt to taste. Add a little broth if needed to keep the meat moist.
Divide the meat into eight small ramekins. Tamp the meat down into each ramekin. Scoop out some of the fat you set aside, and top each ramekin with the fat. Chill for at least 4 Hours.
To serve, bring the ramekins to room temperature and serve with chunks of bread.
Tip: If you’re short on time, skip the step where you separate the fat from the broth. It is more traditional, but I usually skip this step and just ladle the hot broth, with the fat, on top of the meat before chilling.