Pork Rillettes Recipe
Ingredients
3 pounds boneless pork shoulder blade roast (fresh pork butt), cut into 1/2-inch cubes
1 cup water
2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 teaspoon marjoram leaves
1/2 teaspoon thyme leaves
1 bay leaf
1 garlic clove, crushed
Unsalted crackers
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
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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