Pork Rillette

Rillettes is a preservation method similar to confit where meat is seasoned, submerged in fat, and then slow cooked at an extremely slow temp for several hours. The meat is then shredded incredibly finely and is quite simply delicious! Spread rillettes on crispy toasted baguette and top with freshly cracked black pepper and flaky salt for an easy but elegant nibble.
 
*Chef’s note – The difference between a pâté and a rillette – a pâté is smoother and usually made with organ meat, like liver, whereas rillettes will use meat from the leg, thigh, shoulder or rib and is shredded thin.