Pulled pork rillette

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
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)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky