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Home > Restaurants > Recipes > Pork Rillette

Pork Rillette

Provided by: Chef Liz Johnson

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1 cup salt
¼ tsp. TCM No. 1 (curing salt, optional)
8 garlic cloves, sliced
12 sprigs of thyme
40 cracked black peppercorns
2 lbs. pork butt
1 onion, cut in eighths
1 1-inch piece ginger, peeled, halved, and crushed
12 oz. duck fat
1 tsp. freshly ground black pepper


Mix the first 5 ingredients together in a bowl, then massage into the pork butt. Wrap tightly in plastic wrap and refrigerate up to 24 hours. Rinse the pork, removing as much salt as possible, and allow to sit uncovered in the refrigerator overnight. Preheat oven to 300 degrees. Put the pork in a tight-fitting deep pan. Place the onion and ginger around the pork and cover in duck fat. Cook in the oven for 3 to 4 hours or until tender and meat pulls away with a fork. Remove the pork and roughly shred, and strain the fat, onions, and jus from the bottom of the pan, discarding the ginger.

Crush the onions in a mortar and pestle, transfer to the bowl of a mixer, add the pork and jus, and mix with the paddle attachment until the meat is completely shredded. Slowly stream in the fat to emulsify, but do not let the mixture break. Stir in the ground pepper. Transfer to a jar, cover with fat, and store in the refrigerator. Serve with whole-grain mustard and cornichons.

(Published 2016)