Cheap, delicious, and elegant, pork rillettes are an entertainer's godsend.
There was a period in my life when I spent a lot of time catering fancy parties, which meant I spent a lot of time cooking hundreds of portions of teeny-tiny hors d'oeuvres. Pork—a creamy spread from France—were a godsend in those situations. They're cheap, they're delicious, they sound fancy, and most importantly, they seem like the kind of thing that takes a lot of skill and training to make, yet nothing could be further from the truth.
Once the aromatics are in, I transfer the pork to a 275°F oven to slow cook until the pork is completely tender. This takes about three hours or so. .Wait. Strike that. It's easy all the way until the end. The meat should shred up really easily and before long it'll start to form a light, pale pink spread. The real key to great rillettes is incorporating the right amount of fat and juices. While the meat is shredding, I strain the leftover juices from the pan, then slowly drizzle them into the meat with the mixer running, stopping it after every few tablespoons to check on the texture.
If you like, at this stage you can gussy up the rillettes any way you'd like. A sprinkle of grated nutmeg is traditional. I like to add picked thyme leaves and finely minced sautéed shallots, or avegetables . But don't feel that you have to. It's totally fine to leave the rillettes plain—you can always pair them with other flavors down the line when you're serving.
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