Pork Rillettes
Image générée par IA
Sans gluten French

Pork Rillettes

A classic French spread of pork shoulder gently simmered until tender, then shredded into its savory cooking fat with garlic, thyme, and white wine. Serve it cool but yielding with crusty bread and sharp pickles.

235 min 8 portions Medium
Toutes les recettes

Comment préparer

1
Pat the pork dry and season it evenly with the salt and black pepper. Leave it at room temperature for 20 minutes while you prepare the aromatics.
2
Melt 175 g of the lard in a heavy 4- to 5-liter Dutch oven over medium heat. Add the pork in a single layer, working in batches if necessary, and sear for 3 to 4 minutes per side until lightly golden rather than deeply browned.
3
Return all the pork to the pot. Add the white wine, garlic, thyme, bay leaves, and the remaining 75 g lard. Bring the liquid just to a simmer, then reduce the heat to low; the surface should show only occasional small bubbles.
4
Cover and simmer for 3 to 3 1/2 hours, turning the pork every hour, until it is fork-tender and reaches at least 74°C in the center. The meat should separate easily when pressed with a fork.
Fork-tender pork shoulder separating into soft strands Image générée par IA
5
Remove the pot from the heat. Discard the thyme bundle and bay leaves, then transfer the pork to a bowl. Strain the cooking fat and liquid through a fine sieve, reserving it.
6
Shred the pork by hand or with two forks into coarse strands. Stir in 120 ml of the reserved warm fat and enough strained cooking liquid to make the mixture moist and spreadable; taste and adjust the salt.
7
Spoon the rillettes into a clean 750 ml crock or two smaller jars and press gently to remove air pockets. Smooth the surface, spoon a thin layer of reserved fat over it, and cool uncovered for 30 minutes.
8
Cover and refrigerate for at least 4 hours, preferably overnight, until set but still spreadable. Bring to room temperature for 20 minutes and serve with toasted bread and pickles.
Pork rillettes served with toasted baguette and cornichons Image générée par IA

Pourquoi cette recette fonctionne

A long, gentle simmer converts the pork shoulder's connective tissue into silky richness, while wine, garlic, thyme, and bay keep the spread balanced rather than heavy. Hand-shredding preserves a pleasantly coarse, spreadable texture.

Conservation et réchauffage

Comment la conserver

Cover the surface tightly with plastic wrap or a thin layer of reserved fat and refrigerate for up to 5 days. Freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator.

Comment la réchauffer

Rillettes are best served cool or at room temperature. If desired, warm gently in a saucepan over low heat just until spreadable; do not boil or dry out.

Nutrition / portion

687kcal
39,20 gprotéines
1,76 gglucides
55,28 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 15 août 2026 · mise à jour le 16 août 2026