Rillettes de Porc

Ingredients

• 1.2 kg pork shoulder
• 300 g pork fat
• 1 onion
• 4 cloves garlic
• 6 sprigs thyme
• 2 bay leaves
• 0.25 tsp nutmeg
• 120 ml white wine
• 1 tsp black pepper
• 1 tbsp salt

Steps

1. Cube the pork and fat, season, and rest 2 hours.
2. Combine with the onion, garlic, herbs, and wine in a heavy pot.
3. Cover and cook at 140°C for 4 hours until completely tender.
4. Strain, reserving the fat.
5. Shred the meat with two forks.
6. Pack into jars and pour the strained fat over to seal.
7. Chill at least 48 hours before eating with toast and cornichons.