This is my first attempt at Rillettes, and only the second time I've eaten them....these are MUCH better than the batch I had at a local resto--which I quite liked.
Many thank to Dardeau for his time in putting the recipe together for me and helping me understand what's going on at each stage....even if I did make it my own a bit here.
12lbs pork shoulder with kosher salt, black pepper, cayenne pepper, 4 bulbs garlic.
Added chicken stock, and fresh thyme
after 16 hours @275F
Separate solids...and skim fat, then reduce liquid by 75-85%
More fresh thyme, shallots, LA Hot Sauce, whole grain dijon...add all to mixer and run until a dry paste is formed
then add reduced liquid and run on high until emulsified
I decided to go with canning jars instead of the more traditional ramekins
Little bit of the reserved fat to cap each jar...
And into the fridge to solidfy the fat cap before going into freezer.