Paleo Traditional Pork Rillettes
Indulge in the classic French-inspired flavors of Paleo Traditional Pork Rillettes, a luxurious yet hearty spread designed to delight your taste buds while fitting seamlessly into a Paleo lifestyle. This recipe features tender pork shoulder and pork belly slow-cooked with aromatic thyme, garlic, bay leaves, and crushed black peppercorns in rich duck fat or lard for over four hours, ensuring a melt-in-your-mouth texture and robust flavor. The pork is shredded and preserved in its own cooking fat to create a creamy, savory spread that’s perfect for pairing with fresh vegetables or Paleo-friendly crackers. Easy to prepare ahead, these homemade pork rillettes are ideal for serving as an elegant appetizer or a protein-packed snack. With its simple ingredients, traditional techniques, and Paleo-friendly twist, this recipe is a true culinary treasure for both seasoned chefs and adventurous foodies alike.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 0.5 pounds Pork belly (skinless)
- 4 whole Garlic cloves
- 1 teaspoon Sea salt
- 4 sprigs Fresh thyme sprigs
- 2 whole Bay leaves
- 1 teaspoon Black peppercorns (crushed lightly)
- 1 cup Duck fat or lard
- 0.5 cup Water
Instructions
Cut the pork shoulder and pork belly into 1-inch cubes and place into a large bowl. Add the sea salt and mix thoroughly to coat the pork evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat your oven to 275°F (135°C).
In a large oven-safe pot or Dutch oven, combine the pork shoulder, pork belly, garlic cloves, thyme sprigs, bay leaves, and black peppercorns.
Add the duck fat or lard and water to the pot. The liquid and fat should just cover the pork. If needed, add a bit more water or fat.
Place the pot over low heat on your stovetop and bring the mixture to a gentle simmer. Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook in the oven for about 4 hours, stirring every hour, until the pork is very tender and easily shredded.
Remove the pot from the oven. Use a slotted spoon to transfer the pork to a large bowl, discarding the thyme sprigs, bay leaves, and any large chunks of peppercorn.
Using two forks or a potato masher, shred the pork into a fine, uniform texture. Add 1/4 cup of the cooking fat from the pot into the shredded pork and mix well. Taste and adjust salt if needed.
Transfer the mixture to sterilized jars or ramekins, pressing down to remove air pockets. Pour enough of the remaining cooking fat over the top of each jar to create a sealed layer.
Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, before serving.
Serve chilled or at room temperature with fresh vegetables, Paleo crackers, or as a protein-packed appetizer.
Nutrition Facts
Calories |
5602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.2 g | 690% | |
| Saturated Fat | 184.6 g | 923% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2832 mg | 60% | |
*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.
