Pork Rillettes Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Boneless pork shoulder blade roast3 Pound, cut into 1/2-inch cubes (Fresh Pork Butt)
 Water1 Cup (16 tbs)
 Salt2 Teaspoon
 Coarsely ground black pepper1 1⁄2 Teaspoon
 Marjoram leaves1 Teaspoon
 Thyme leaves1⁄2 Teaspoon
 Bay leaf1
 Garlic1 Clove (5 gm), crushed
 Unsalted crackers1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2504 Calories from Fat 1037

% Daily Value*

Total Fat 113 g174.4%

Saturated Fat 38.6 g192.9%

Trans Fat 4.2 g

Cholesterol 600 mg

Sodium 4644.5 mg193.5%

Total Carbohydrates 101 g33.7%

Dietary Fiber 6.9 g27.8%

Sugars 8.7 g

Protein 286 g571.9%

Vitamin A 7% Vitamin C 15.6%

Calcium 23.6% Iron 51.7%

*Based on a 2000 Calorie diet

Directions

1. In 5-quart Dutch oven, combine pork cubes with remaining ingredients except crackers; over high heat, heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until meat is very tender and falls apart when tested with a fork, about 2 1/2 hours.
2. When meat is done, uncover Dutch oven and, over low heat, cook meat, stirring often, until all liquid has evaporated. Discard bay leaf
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