Pork Rillettes

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt - (abt 1/3 fat) - cut 1 1/2" cubes
2 cups	125g / 4.4oz	Finely-diced onion
12 cups	1752g / 61oz	Garlic cloves - crushed (medium)
2 cups	32g / 1.1oz	Thyme sprigs (large)
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Allspice
1 1/2 teaspoons	7.5ml	Freshly-cracked black pepper
1/2 teaspoon	2.5ml	Allspice
2		Bay leaves
1 cup	237ml	White wine

Recipe Instructions

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary.

When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)

This recipe yields 16 average serving slices; approximately 3 carb grams per serving (not counting cracker or accompaniment).

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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