Pulled pork rillette

Discussion in 'Pork' started by atomicsmoke, Jun 28, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    We love rillette but didn't feel like rendering fat and stinking the house so I took a fusion approach.

    I cut a pork butt in two and seasoned it with salt, pepper, ground bay leaves and juniper berries. Smoked it for about 6h until ready to pull.

    Then I put the pulled meat in jars and poured warm fat over it. Won't go thru a ripening process like classic rillette (pulled meat has more moisture - I think will spoil). I froze a couple of jars. Here is a ramekin after the final seasoning (added some cognac too).

    And my plate

    (Backyard green onion)
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, looks delicious !
     

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