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Nutrition Facts
Serving Size 36 g
(Approx. 20 Servings)
Amount Per Serving
Calories 90 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 190 mg 8%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 8 g
Vitamin A 0% Iron 4%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Loire Valley Pork Rillettes
Prep Time
15 minutes
Cook Time
6 hours
Total Time
6 h 15 m
Serves
20  People

Ingredients

Recipe makes 20 Servings

2 1/2 Lb bone-in pork shoulder, also called Boston butt roast
1/2 Tsp white pepper
1/4 Tsp ground clove
1/4 Tsp nutmeg
1/4 Tsp ground ginger
1/3 cup(s) shallots, finely chopped
3 sprigs of fresh thyme
1 1/2 Tsp sea salt, or to taste
2 Tbsp brandy
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Instructions

1
Preheat oven to 190ºF, or use a slow cooker on low.
2
Separate most of meat from the bone. Place bone in the bottom of a deep casserole dish.
3
In a small bowl mix together white pepper, clove, nutmeg and ginger, *see Chef's Note.
4
Layer chopped meat, shallots, thyme, salt, spice blend and brandy. Add enough water to cover meat about ¾ of the way.
5
Cover and simmer for 6 to hours, or until meat shreds easily. Pull meat apart with forks to gently shred. Add cooking juices back in a little at a time to make rillettes very moist, but not soupy.
6
Pack into several small crocks, bowls or mason jars. Add a little more cooking liquid on top to seal in meat. Cover with lid or plastic wrap and chill.
7
Serve with crusty French bread. Best flavor when served just slightly cooler than room temperature.
8
Chef's Note: *This blend is called quatre epices in French, meaning "four spices" and is a classic seasoning used in pâté and sausage.

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