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Pulled pork rillette

post #1 of 2
Thread Starter 
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)
post #2 of 2

AS, looks delicious !

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