Pork rillette15 lb. boneless pork shoulderSaltSugar4 lb. duck fat or lard4 small died shallots1 tbsp fresh picked and chopped thyme¼ cup sherry vinegar1. Heavily season pork shoulder with salt and ...

Served in pretty, hinged Mason jars, squat glass pots or ceramic ramekins, rillettes -- savory, toothsome meats or fish that have been braised or prepared as confit-- are multiplying on restaurant ...

Someday, I’ll spend an afternoon gently simmering different cuts of pork, shredding the meat and packing it into jars to make rillettes. But until then, I’ll go to La Boulangerie, 207 Broadway, for a ...

That’s how Grant Achatz, the edgy, award-winning chef of Alinea restaurant in Chicago, sums up the recent popularity of rillettes and other house-made charcuterie. “It’s just like anything else,” he ...

Note: The rillettes can be made up 2 weeks ahead. Serve with the same wine used for the compote and crackers, such as Jordan Winery’s housemade fruit and nut crostini crackers. Find the recipe at ...

WEBVTT TEMPERATURES ARE BELOW THE AVERAGE FOR THE SECOND HALF OF NEXT WEEK. LET'S HEAD TO COOK'S CORNER. ADAM: ALL RIGHT, KEVIN, THANKS. WE HAVE WINE WEEK IN NEW HAMPSHIRE. WE HAVE LISA EVICH FROM ...

Mix the first 5 ingredients together in a bowl, then massage into the pork butt. Wrap tightly in plastic wrap and refrigerate up to 24 hours. Rinse the pork, removing as much salt as possible, and ...

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