Rillettes — pork shoulder slow-cooked in lard until completely tender, then shredded and mixed with its own fat and seasonings — is the simplest preserved pork preparation in the French charcuterie tradition. The fat provides both the flavour carrier and the preservation medium — stored under a layer of fat, rillettes keep for weeks.
- **The pork shoulder:** Cut into large pieces, seasoned with salt, pepper, thyme, bay, and garlic — the seasoning must be aggressive (cold seasoning rule — same as terrine, CR-08). - **The long cook:** At the lowest possible heat in lard for 3–4 hours until the pork is completely tender and falling apart. - **The shredding:** Two forks used to pull the meat into fine fibres while still warm. - **The fat incorporation:** The cooking fat is beaten into the shredded meat — the meat should absorb enough fat to produce a spreadable consistency when cold. - **The set:** Packed into ceramic crocks and sealed with a layer of clarified fat — the fat layer excludes air and extends shelf life.
France: The Cookbook