Pork Rillettes

One of my favourites - shredded pork, flavoured with garlic and thyme. Great for lunch, with crusty bread and cornchons.

You need:

half-kilo shoulder of pork, skinned and boned
1 kilo belly pork, skinned and boned
10 juniper berries
2 dessert spoons of chopped thyme
half-teaspoon allspice
2 heaped teaspoons sea salt
3 bay leaves
3 crushed cloves of garlic
10 black peppercorns
100 ml water
salt and ground black pepper

Method:

Cut the pork into pieces half-inch x 1 inch
chop up the fat into small cubes
Put into a large casserole dish
Add the thyme, allspice, salt and garlic
Crush the peppercorns and juniper berries and add
Add the water and mix well.

Cook in a low oven for 4-5 hours. Top up the water if it becomes dry during cooking
Empty the cooked mixture into a sieve and let the fat drip through into a bowl.
Leave the drained fat to cool and separate.
Use a pair of forks to shred the pork - not too finely, there should be texture to the meat. This will take a little time.
Pack the pork tightly into sterilised jars and allow to cool slightly.
Take the pork fat off the top of the drained liquid and reserve
remove stock and any jelly that has formed and warm slightly. Pour over the rillettes, up to the top of the meat. Allow to cool slightly.
Pour a layer of the pork fat over the top to seal.
Put lids on the jars and allow to set.

Will keep and improve for a couple of months in the fridge.

Some alternative methods:

Add dry white wine instead of the water (I am going to try adding dry cider instead of water next time).

Instead of separating the stock and fat, pour the mixed drained juices over the rillettes so that it seeps into the meat and a layer of fat forms on top.