2 pounds boneless pork shoulder, cut into 1-inch cubes
½ teaspoon ground allspice
½ teaspoon black pepper
½ teaspoon ground ginger
½ teaspoon grated nutmeg
2 teaspoons fine sea salt
2 garlic cloves, peeled and gently mashed
1 bay leaf
⅔ cup (5¼ ounces) dry white wine
1 cup robust extra-virgin olive oil
2 tablespoons capers
Instructions
Preheat the oven to 250 degrees F.
Put pork cubes into a large bowl and mix well with the spices and salt.
Find a casserole dish to accommodate the meat in one tight layer. (I used my cast iron pot.) Tuck garlic cloves and bay leaf between the pieces of meat. Add the wine and olive oil to submerge the meat. I needed to add a little more oil to completely submerge the meat -- ¼ cup more.
Cut a piece of parchment paper the same size as the casserole and place directly on top of the meat. Cover the casserole.
Simmer casserole on top of stove. This took 5 minutes at medium heat for me. Put into oven.
Bake until meat is very tender, about 4 hours. It should separate easily with a fork and the fat will be very soft.
Remove parchment paper and bay leaf. Put a colander over a large bowl and carefully pour the meat and liquid into the colander, reserving the liquid. Shred the meat with two forks, transferring to a bowl as you work. Mix in the capers. Mix in the strained liquid. Pack mixture into crocks or ramekins for storage.* Cover and refrigerate. The rillettes will keep for a week in the fridge or one month in the freezer. Bring to room temperature before using. Enjoy with crusty bread or a hearty cracker. It may also be compulsory to make a green salad on the side so you feel a little virtuous.
Notes
* Use small ones if serving individually. This is very rich.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/pork-rillettes/