Pork Rillettes

Ingredients

• Pork shoulder (2 pounds, trimmed and cut into large chunks)
• Unsalted butter (4 tablespoons)
• Cognac (1/4 cup)
• Bay leaves (2)
• Fresh thyme (2 teaspoons, or 1 teaspoon dried)
• Garlic (4 cloves, minced)
• Black pepper (1 teaspoon, freshly ground)
• Salt (1 teaspoon, or to taste)

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the pork shoulder generously with salt and black pepper, ensuring all sides are well-coated.
3. In a large, oven-safe pot or Dutch oven, melt the butter over medium heat. Once hot, add the seasoned pork shoulder and sear until browned on all sides, about 5-7 minutes.
4. Add the minced garlic, thyme, and bay leaves to the pot, stirring to combine and allowing the garlic to become fragrant, approximately 1-2 minutes.
5. Pour in the cognac and let it simmer for about 1 minute to let the alcohol evaporate slightly.
6. Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 4 hours, or until the pork is fork-tender and easily shreds.
7. Remove the pot from the oven and let it cool slightly before handling.
8. Using two forks, shred the pork into small, bite-sized pieces, mixing in any cooking juices for added flavor.
9. Transfer the shredded pork mixture to a bowl and adjust seasoning with additional salt and pepper if needed.
10. Pack the rillettes into jars or ramekins, pressing down lightly to eliminate air pockets.
11. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
12. Serve the pork rillettes chilled, alongside crusty bread, crackers, or pickles for a delightful appetizer.