I love this recipe as a “make in advance” idea days before your guests arrive; simply keep in the fridge until you’re ready to set out the day of your dinner or party. Jarred Rillettes are also great gift options for your guests as you bid adieu; just be prepared to make this “potted meat” every time you host a party…they’re that good!

high south RILLETTES

Serves: 6 to 8 | Prep, Cook Time: 5 hours

INGREDIENTS

2 pounds, boneless pork shoulder

1 pound pork belly

4 springs fresh thyme

4 bay leaves

¾ cup chicken stock

2 teaspoons Dijon mustard

Kosher Salt

Whole nutmeg, grated

Lemon Juice

Bread and butter pickles

Toasted bread or crackers

TECHNIQUE

Preheat oven to 300°. Place pork shoulder and belly in a large saucepan. Add thyme, bay leaves and chicken stock. Cover and braise, stirring occasionally, until meat is super tender and fat is soft, approximately three hours. Retrieve from oven, remove thyme, bay leaves and allow meat to cool enough to handle.

Using a slotted spoon, transfer meat to a large bowl; pour fat and any cooking liquid from pot into a separate smaller bowl – yielding approximately one cup.

Using a wooden spoon, mash the meat together until coarsely combined, add most of the cooking liquid-fat mixture with the Dijon mustard, then mix and season with salt, nutmeg, and them juice.

Pack rillette mixture into mason jars, pressing out any air bubbles, then top each jar with the remaining cooking liquid-fat mixture, then chill until set – approximately two hours.

Serve with bread and butter pickles and your choice of toasted bread or crackers.