More From Coastal Living
Chill: 8 Hours
- 1 pound duck fat (or lard)
- 3 onions, chopped
- 1 (3 1/2- to 4-pound) boneless pork butt or pork loin, cubed
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 5 garlic cloves, chopped
- 3 celery stalks, cut into large pieces
- 4 cups chicken stock or broth
- 1 cup white wine
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1 1/2 teaspoons crushed red pepper
- 8 (8-ounce) canning jars
- Whole-grain mustard
- 2 baguettes, cut into thirds and split in half horizontally
- Bread-and-butter pickle slices
- 1. Heat duck fat in a large soup pot over medium heat until melted. Add onions and cook, stirring occasionally, 10 minutes.
- 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.
- 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.
- 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.
- 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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