Pork Rillettes


Courtesy of Joshua Jones of Salt & Time Butchershop and Salumeria. 

Makes about 3 pounds. 


Pork Rillettes


For 1 Batch(es)


  • 2 pounds local pork hocks
  • 1 white or yellow onion
  • 3 garlic cloves
  • 1 pounds lard
  • 5 sprigs thyme, stems removed
  • Salt, to taste

Pork Rillettes Directions

  1. Lightly salt the pork hocks and brown them in a cast-iron pan.
  2. Rough-chop the onion and garlic and place in a glass or metal baking pan with the lard.
  3. Place the hocks in the pan, cover with foil and cook in a 200° oven for 4 to 5 hours until the meat is fully cooked and tender.
  4. Remove the meat from the pan, strain off and reserve the fat, set the cooked veggies aside and allow the meat and veggies to cool to room temperature.
  5. Using your hands, pull all of the meat from the bones and discard any bone, sinew and skin.
  6. Place the meat and soft veggies in a large bowl and pulverize with your hands—slowly adding in the reserved fat until a paste-like consistency is reached.
  7. Add thyme leaves and salt to taste, and place rillettes in a glass jar or plastic container with a tight-fitting lid.
  8. Refrigerate until ready to serve, but bring to room temperature before serving. Serve with slices of bread or toast.

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