Pork Rillettes

Instructions

1. Prepare the pork
   In a large bowl, toss the pork shoulder and belly pieces with salt, pepper, nutmeg, and allspice. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
2. Set up the cooking vessel
   Place the seasoned pork into a large Dutch oven or heavy-bottomed pot. Add the lard or pork fat, minced garlic, bay leaves, thyme sprigs, white wine, and water. The meat should be mostly covered by the fat.
3. Slow cook the mixture
   Cover the pot and bring to a simmer over low heat. Cook very gently for about 3 hours, maintaining a low simmer throughout. The meat should be extremely tender and easily pulled apart with a fork. Stir occasionally to prevent sticking.
4. Shred the meat
   Remove the pot from heat and let cool slightly. Fish out and discard the bay leaves and thyme stems. Using two forks, shred the meat pieces into thin strands while they're still warm. The texture should be stringy and fibrous rather than chunky.
5. Mix and season
   Add enough of the cooking fat to the shredded meat to make it moist and spreadable, but not swimming in fat. The mixture should hold together when pressed. Taste and adjust seasonings if necessary, adding more salt or pepper as needed.
6. Pack and seal
   While still warm, pack the rillettes firmly into small ramekins, crocks, or glass jars, pressing down to eliminate air pockets. Pour a thin layer of the remaining cooking fat over the top to create a seal. This helps preserve the rillettes.
7. Refrigerate and mature
   Cover the containers and refrigerate for at least 24 hours before serving to allow flavors to meld and develop. Rillettes will keep refrigerated for up to 2 weeks as long as the fat seal remains intact.