Rillettes de Tours

Step 1

Pat the pork shoulder and pork belly pieces dry with paper towels to remove surface moisture, which helps them brown better.

Step 2

Place all pork pieces, onion halves, carrot pieces, thyme sprigs, and bay leaf into a large pot or Dutch oven.

Step 3

Pour enough cold water into the pot to cover the pork by 1 inch, then add 2 teaspoons of salt.

Step 4

Set the pot over medium-high heat and bring the liquid to a gentle boil, watching for large bubbles breaking the surface, about 15 minutes.

Step 5

Once boiling, reduce the heat to low so only occasional small bubbles appear on the surface.

Step 6

Simmer uncovered for 2 to 2.5 hours, until the pork is very tender and falls apart easily when pierced with a fork.

Step 7

Remove the pot from heat and let the pork cool in the cooking liquid for 30 minutes until easy to handle.

Step 8

Using a slotted spoon, transfer the cooked pork pieces to a large bowl, discarding the vegetables, herbs, and bones if any remain.

Step 9

Strain the cooking liquid through a fine-mesh sieve into a separate bowl, then refrigerate for 30 minutes so the fat solidifies on top.

Step 10

Using two forks, shred the cooled pork into thin, fibrous strands by pulling the forks in opposite directions.

Step 11

Scoop the solidified pork fat from the top of the chilled cooking liquid and add it to the shredded pork.

Step 12

Fold the fat and pork together using a rubber spatula until the mixture is moist and cohesive, then season with salt and pepper to your taste.

Step 13

Pack the rillettes into a terrine, small crock, or serving bowl, pressing gently so no air pockets remain.

Step 14

Refrigerate for at least 4 hours or overnight so the flavors meld and the spread sets firm.

Step 15

Remove from the refrigerator 15 minutes before serving so the rillettes soften slightly, then serve with toasted bread, cornichons, and mustard.