Paleo Rillettes de Porc
Immerse yourself in the rich, savory indulgence of Paleo Rillettes de Porc, a beautiful French-inspired dish that combines traditional cooking techniques with a paleo-friendly twist. Crafted from tender pork shoulder and luscious pork back fat, this slow-cooked spread is flavored with aromatic herbs like thyme, rosemary, and bay leaves, plus a touch of garlic for depth. Simmered low and slow with dry white wine and a splash of water, the meat becomes irresistibly succulent and easy to shred into a creamy, melt-in-your-mouth texture. Packed into jars and refrigerated, these rillettes develop bold flavors perfect for serving chilled or at room temperature on crunchy vegetables or paleo-friendly crackers. With minimal prep, an oven-friendly method, and classic French charm, this delicate pork spread is ideal for elegant appetizers, paleo charcuterie boards, or simply savoring as a robust, protein-packed snack.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 0.5 pounds Pork back fat
- 2 tablespoons Sea salt
- 1 teaspoon Black pepper
- 1 bunch Fresh thyme
- 1 sprig Fresh rosemary
- 3 cloves Garlic
- 2 whole Bay leaves
- 0.5 cup Dry white wine
- 0.5 cup Water
Instructions
Cut the pork shoulder into large chunks, about 2 inches each.
In a large mixing bowl, toss the pork shoulder pieces with sea salt and black pepper until well coated.
Roughly chop the pork back fat and add it to the bowl.
Lightly crush the garlic cloves and add them to the bowl along with thyme, rosemary, and bay leaves.
Transfer the pork mixture into a large, heavy-bottomed pot or Dutch oven.
Pour the dry white wine and water over the pork mixture, ensuring the liquids are evenly distributed.
Cover the pot with a tight-fitting lid and place it in a preheated oven at 275°F (135°C).
Cook low and slow for about 4 hours, or until the pork is fall-apart tender.
Remove from the oven and let it cool slightly until it's safe to handle.
Using two forks, shred the pork into fine strands directly in the pot, discarding any tough parts or bones that remain.
Mix well, ensuring the pork fat is evenly distributed throughout the shredded meat.
Pack the shredded pork tightly into clean glass jars or ramekins, ensuring minimal air space.
Cover and refrigerate for at least 2 hours to allow the flavors to meld and the fat to set.
Serve chilled or at room temperature as a spread on vegetables or paleo-friendly bread.
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.2 g | 428% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 14627 mg | 636% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.2 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3539 mg | 75% | |
*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.
