Low Sodium Traditional Pork Rillettes
Indulge in the classic French delicacy with a heart-healthy twist using this Low Sodium Traditional Pork Rillettes recipe. Perfectly slow-cooked pork shoulder melds with aromatic garlic, shallots, thyme, and a hint of allspice, delivering the rich, savory depth you expect—without the added sodium. This spreadable pâté is gently braised in unsalted white wine and a touch of pork fat, then delicately seasoned with a sodium-free salt substitute and freshly ground spices for a true gourmet experience. Ideal for entertaining or a luxurious snack, serve these rillettes with crusty bread, tangy cornichons, and your favorite mustard. Simple to prepare yet undeniably elegant, this low-sodium recipe invites you to savor every guilt-free bite!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 1 cup Pork fat (or unsalted lard)
- 4 cloves Garlic
- 2 medium Shallots
- 4 sprigs Fresh thyme
- 2 whole Bay leaves
- 10 whole Black peppercorns
- 0.25 teaspoons Ground allspice
- 1 cup White wine (unsalted)
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt substitute (optional, sodium-free)
- 0.25 teaspoons Freshly ground black pepper
Instructions
1. Preheat the oven to 275°F (135°C).
2. Trim the pork shoulder of excess fat and cut it into 2-inch cubes. Place the pork cubes in a Dutch oven or an oven-safe heavy-bottomed pot.
3. Add the pork fat (or unsalted lard), peeled whole garlic cloves, sliced shallots, thyme sprigs, bay leaves, whole peppercorns, and ground allspice to the pot.
4. Pour the white wine over the ingredients in the pot. The liquid should come about halfway up the pork. If needed, add a bit of water.
5. Cover the pot tightly with a lid and place it in the preheated oven. Cook for 3.5 to 4 hours, or until the pork is very tender and easily shredded with a fork.
6. Remove the pot from the oven. Discard the thyme sprigs, bay leaves, and any whole peppercorns you can find.
7. Using a slotted spoon, transfer the pork and remaining ingredients to a large mixing bowl, leaving the cooking fat in the pot.
8. Shred the pork using two forks until it has a coarse, pâté-like texture. Slowly mix in a few spoonfuls of the cooking fat until the rillettes reach your desired consistency. You should aim for a spreadable paste that is moist but not overly greasy.
9. Stir in ground nutmeg, freshly ground black pepper, and the optional salt substitute, adjusting seasonings to taste.
10. Transfer the rillettes to a clean jar or ramekin, pressing down to remove any air pockets. Pour a thin layer of the reserved cooking fat on top to seal (this helps preserve the rillettes).
11. Cover and refrigerate for at least 24 hours to allow flavors to meld. Serve cold or at room temperature with crusty bread, cornichons, and mustard.
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.8 g | 441% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1025 mg | 342% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3775 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
