Ingredients:

  • 2 pounds pork shoulder, cut into 2-inch pieces
  • 1 cup dry white wine (Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons duck fat or additional unsalted butter (optional)
  • Fresh herbs for garnish (e.g., parsley or chives)

Instructions:

  1. Cut the pork shoulder into 2-inch pieces and season generously with salt and black pepper.
  2. In a skillet, melt the butter over medium heat, add the diced onion, and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Transfer the sautéed onion and garlic to the slow cooker or Dutch oven; add the pork, white wine, chicken broth, thyme, and bay leaf.
  5. Cover and set the slow cooker on low for 6-8 hours, or until the pork is tender and shreds easily with a fork.
  6. Once cooked, remove the pork from the cooking liquid and shred it using two forks; discard the bay leaf.
  7. Mix shredded pork with enough of the cooking liquid to create a moist mixture.
  8. Transfer the rillettes to a serving dish or ramekins, optionally melt duck fat or butter and pour over the top.
  9. Cover and chill in the refrigerator for at least 30 minutes to set.