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Pulled Pork Rillettes

post #1 of 11
Thread Starter 
First i want to say that had I originally known what rillettes was I don't think I would have attempted this dish but flipping through a BBQ book I saw it, seemed simple enough and decided to give it a try.

According to The Wiki Rilletes are a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.

So on to the version I did with some leftover pulled pork.

In a small pan over low heat I melted 3Tbsp butter then added in 2 minced cloves garlic, about 1 cup leftover pulled pork chopped up fine, it was more like 1 1/2 cups or so but I wasn't really measuring, 1/2 cup water, 1/2Tbsp worcestershire and 1Tbsp of your favorite rub. Over a low heat bring to a light simmer for 20 minutes or until most of the liquid is evaporated but the pork still moist.
Stirred in 1/2t tobasco (should have added more) and 1tsp sage.

Poured into a ceramic dish, flattened it out and covered tight with plastic wrap to rest in the fridge for the night.

The next day I pulled it out of the fridge, let sit at room temperature for 10 minutes and gave it a try on some crackers.

Great with a little extra hot sauce

I really didn't think i was going to like this, not one bit but it smelled fine and even the texture wasn't nearly as "pasty" as i thought it would be.
The flavor was great, definitely a dish you could serve with some crostinis at a party or I'm thinking it would be a great change to use this instead of tuna on a tuna melt, a little BBQ sauce and a slice of cheddar or bread melted under the broiler.

It really does pay to try new things, you never know until you do. PDT_Armataz_01_34.gif
post #2 of 11
Great job!

Tough to break out and try something new. PDT_Armataz_01_37.gif
post #3 of 11
That looks amazing. Wonderful job!
post #4 of 11
It's a Pulled Pork patt'e or is it Pulled dip. It looks good I guess now I do like that idea of PPD on a baget or a crostini. I think that it would go over at a party. Nice job thanks for sharing this new idea with us too.PDT_Armataz_01_34.gif
post #5 of 11
Looks really good!! Thanks for posting, I'm always looking for leftovers ideas. I like your idea of making it like a tuna melt. Now I'm hungry.
post #6 of 11
Thread Starter 
Thanks all.

Gave some to my Sister and Brother in law to try and so their kids would eat it BIL decided to fry it up with some eggs and such to make it more "kid pleasing"

It smelled good, my nephew ate it and liked it but I guess my niece didn't, she is being a picky eater right now.
post #7 of 11
Great idea Jim.That could be used on anything...Great way to use that PP as well......PDT_Armataz_01_37.gif
post #8 of 11
Man, looks good! Something different like this deserves points.gif
post #9 of 11
Interesting Jim. Sorry I missed this when it was fresh. I've overcooked PP and had it turn out mushy before. So I never would have thought that I should try and make it like that. You make it look good.

So did you ever make anything hot with it (al a tuna melt style)? Just wondering what your preference was. Hot or cold?
post #10 of 11
Thread Starter 
Unfortunately it didn't last too long as it was a lot better than I thought, plus I gave some to Family members to try out.
I did heat some up and have it on a biscuit and it was delicious but I never ended up doing a tuna melt style sandwich which I still really want to do, spread a little BBQ on a slice of white, some of the pp rillettes topped with some cheddar and baked till melted...maybe some pickles on it...
Thanks Jay, now I'm hungry!

As for preference, I would have to say I enjoyed it cold more than hot, the texture wasn't nearly as bad as you would think and it had a great flavor, definitely something to serve at a party. Just don't tell people what it is before they taste it...
post #11 of 11
Cool. May to to give this a shot one of these days. Thanks for the inspiration.
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