Ingredienti
[ 3-4 kg | 6-8 lbs ] pork shoulder
12 cloves garlic
3 tbsp olive oil
1 tbsp whole peppercorns
[ 250 ml | 1 c ] chicken broth
2 stalks celery
2 carrots
1 onion
bouquet garni
2 tbsp cognac (optional)
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Ricetta
Another delicious traditional french way to occlude your arteries.
Heat the oven to [ 250 C | 450 F ].
Finely mince the garlic and rub into previously cut slits in the pork shoulder. Also rub in salt and pepper.
Heat a dutch oven and sear the pork on medium high heat until golden brown (make sure the garlic doesn't burn). Remove the pork, pour in the stock, and the place the pork fat side up on a rack in the pan. Roast uncovered for 30 minutes.
Lower oven to [ 125 C | 250 F ] and roast covered for 6-10 hours until the meat falls off the bone (the time depends mostly on roast size). Baste occasionaly.
Remove rack but leave pork in pan then shred to small pieces with two forks. Place pan on stove, add the vegetables, herbs, and cognac then simmer in juices until the liquid almost disappears (about 20 minutes). Remove vegetables, bouqet garni, bones, and large pieces of skin.
Adjust for salt, then place in terrine or loaf pan. Press meat to bottom and allow fat to rise to the surface. Cool for at least 3 hours.
Eat as a spread on baguette.
Notes: for the bouquet garni I like parsley, thyme, and a bit of rosemary.
This is a low-fat version of rillette. If you'd like the heartier kind, add half the weight of the shoulder in lard (the extra fat should be added after the high temperature roast. Remove the rack so the shoulder cooks bathed in the lard).
For a fine rillette process in a blender.
Consider adding an extra layer of lard or a broth aspic on top of the rillette for better storage.
Copyright © 2001-2009 Gianmarco Pinton
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