Prep Time
35 Mins
Cook Time
3 Hours 10 Mins
Chill Time
8 Hours
Yield
Makes 8 cups

Rillettes are a classic slow-cooked French preparation for meat that's similar to pâté.

How to Make It

Step 1

Heat duck fat in a large soup pot over medium heat until melted. Add onions and cook, stirring occasionally, 10 minutes.

Step 2

Sprinkle pork with salt and pepper. Add pork, garlic, and next 6 ingredients to pot; bring to a boil. Cover, reduce heat to low, and simmer 3 hours.

Step 3

Remove pork from liquid with a slotted spoon, discarding bay leaves and celery and reserving liquid in pot, and transfer to a mixing bowl. Beat pork with an electric mixer at low speed until meat is shredded. Gradually stir in 3 to 3 1/2 cups reserved cooking liquid until mixture is somewhat smooth and blended. Season to taste with additional salt and pepper, if desired.

Step 4

Divide mixture among canning jars. Skim any remaining fat from cooking liquid in pot; spoon fat over pork mixture. Cover and chill until firm.

Step 5

Spread mustard on top halves of baguettes. Spread rillettes on bottom halves; top with pickle slices and baguette tops. Cut sandwiches in half, if desired. Store remaining rillettes in refrigerator up to 2 weeks.

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