Whole30 Traditional Pork Rillettes
Experience the ultimate indulgence with this Whole30 Traditional Pork Rillettes recipe—a timeless French delicacy made Whole30-compliant. Crafted from slow-cooked pork shoulder and rich pork fat, this spreadable dish is infused with aromatic garlic, bay leaves, and fresh thyme for unmatched depth of flavor. The tender meat is shredded into a luxurious pâté-like texture and sealed with rendered fat, ensuring every bite is a savory delight. Perfect for paleo snack boards or as an elegant appetizer, these rillettes pair beautifully with tangy Whole30 mustard and crisp, fresh vegetables like cucumber slices and celery sticks. Packed with robust flavors and made with clean ingredients, this recipe is a sophisticated, make-ahead treat that fits seamlessly into your Whole30 lifestyle.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 0.5 pounds Pork fat (lard)
- 3 pieces Garlic cloves, peeled and smashed
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Water
- 2 tablespoons Whole30-compliant mustard (for serving, optional)
- 1 cup Fresh vegetables (e.g., cucumber slices, celery sticks) for serving
Instructions
Cut the pork shoulder into 2-inch cubes, removing any large pieces of sinew or connective tissue. Leave the fat on as it adds flavor.
In a large, heavy-bottomed pot or Dutch oven, combine the pork cubes, pork fat, garlic cloves, bay leaves, thyme, salt, and pepper.
Add the cup of water to the pot, ensuring that the liquid reaches about halfway up the pork. Bring the mixture to a simmer over medium heat.
Once simmering, reduce the heat to low, partially cover the pot, and let the pork slowly cook for about 3 hours. Stir occasionally to ensure even cooking and to prevent sticking. The pork is ready when it is extremely tender and easily shredded with a fork.
Remove the pot from heat and let it cool slightly. Discard the bay leaves and thyme sprigs. Using two forks, shred the pork until it becomes a coarse paste. Mix the meat with the rendered fat in the pot to create a smooth, spreadable texture.
Taste the rillettes and adjust the seasoning if necessary, adding more salt and pepper to taste.
Spoon the rillettes into small jars or ramekins, pressing down to remove any air pockets. Pour a thin layer of rendered fat over the top to seal them. Cover and refrigerate for at least 2 hours before serving. The rillettes will firm up in the fridge.
Serve chilled or at room temperature with Whole30-compliant mustard and fresh vegetables for dipping or spreading.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 2.5 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 494 mg | 11% | |
*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.
