-
1
Season the pieces of pork shoulder thoroughly with salt and pepper — the seasoning must be aggressive; bear in mind the cold seasoning rule, which demands that flavour adequate warm will be muted when cold. Add the thyme, bay leaves, and garlic. Leave to rest for 30 minutes so the salt begins to penetrate. The surface of the meat should look visibly salted at every point.
-
2
Place the seasoned pork in a heavy pot with the lard. Set over the lowest possible heat. Cook uncovered for 3–4 hours, maintaining the fat at a barely trembling simmer throughout. The dish lives or dies here: if the heat rises, the meat tightens and dries rather than surrendering to the fat; if it is too low, the collagen will not dissolve. The pork is done when every piece is completely tender and falls apart at the touch of a spoon.
-
3
Remove the pork from the fat while still warm. Discard the thyme sprigs, bay leaves, and garlic. Using two forks, pull the meat into fine fibres — the texture should be threadlike, with no large chunks remaining. Work quickly; the meat shreds most readily while warm.
-
4
Beat the reserved cooking fat gradually into the shredded meat. Continue until the mixture is cohesive and moist. When a small amount is chilled on a cold plate, it should spread smoothly without crumbling — this is the test for correct fat absorption.
-
5
Pack the rillettes firmly into ceramic crocks, pressing out any air pockets. Pour the clarified fat in a continuous layer over the surface, sufficient to exclude all air. The fat layer must be unbroken — any gap will shorten shelf life. Refrigerate until fully set. The surface fat should be opaque, pale, and level.