Step 1

Cut the pork scraps into 1-2″ pieces. Add them into the dutch oven and turn the heat onto low. Cover with the lid.

Step 2

Let the pork slowly cook and melt, stirring as often as you remember to. We’re not looking to sear or brown the meat. Just gently, slowly, patiently, let the pork melt and cook on it’s own.

Step 3

Once the pork bits are nicely browned (I did about 3 pounds of scraps and it took about 20 hours), turn the heat off, and gently remove the bits of meat from the dutch oven. I simply used a strainer to skim through the fat. Place the meat bits into a large bowl and season to taste with salt and pepper. Give it a little extra salt, as you’ll be eating it at room temperature.

Step 4

Use two forks to gently shred the bits of meat up, breaking up any large chunks.

Step 5

Using a set of tongs, scoop the meat bits into a large mason jar, pushing down with the tongs to help release any air bubbles and condense the meat. Once all the meat is added, pour the melted fat left in the dutch oven over the top of the meat, covering it by at least 1/2″.

Step 6

Place a two-piece lid onto the mason jar and immediately stick the jar into the refrigerator. This will cause the jar to seal as it cools (essentially ‘hot-packing’ the meat).

Step 7

Once the jar has sealed, you can store the rillette in your refrigerator for many months or you can eat it the very next day. Like I did.