Pork Rillettes

When I crave a bite of something meaty, rich, and comforting, I reach for rillettes, a deliciously decadent spread made from cooked and shredded meat. I load up on crocks of duck and pork rillettes from the best pate makers in France when visiting my in-laws, but when my stash runs out, I make my own pretty great version that costs less than one-tenth the price! This is an ideal make-ahead appetizer for company-just pull out the crock of rillettes from the fridge and serve with good bread (or crackers in a pinch) and perhaps some grainy mustard and pickles.

Pork Rillettes

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  • Prep Time


  • Total Time


  • Servings



  • 8

    tablespoons unsalted butter, at room temperature

  • 1

    shallot, finely chopped

  • ¼

    tseaspoon kosher salt, plus extra, if needed

  • 1

    garlic clove, finely minced or pessed through a garlic press

  • 2

    tablespoons dry white wine or dry sherry

  • 1

    c. cooked pork shoulder, finely shredded

  • ¼

    teaspoon ground black pepepr

  • Grilled baugette slices, toasted crostini, or crackers, for serving


Melt 1 tablespoon of the butter in a small skillet over meidum heat. Add the shallot and salt and cook until soft, stirring occasionally, 4-5 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes, then pour in the wine and simmer until it has completely evaporated. Scrape the shallot mixture into a small bowl or ramekin and chill in the refrigerator for 10 minutes. Place the pork and remaining 7 tablespoons butter in a medium bowl and stir to combine. Stir in the cooled shallot mixture and the pepper. Taste and add salt if needed. Scrape into a small crock or ramekin, cover with plastic wrap, and chill for at least 30 minutes before serving with the sliced baguette. The rillette can be refrigerated for up to 5 days.


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