Recipes

Beer Braised Pork Shoulder Rillette With Soft Polenta

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Nino Salvaggio
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Serves: 8

Pork Rillette is basically a shredded braised pork which can be served as this recipe suggests (with soft polenta), or piled on crisp slices of toast as an appetizer.

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Ingredients

  • 8 Strips Bacon, Cut in 1” Pieces
  • 3 Cups Onions, Chopped
  • 1 Pork Shoulder, Bone-in (about 3 lbs)
  • As Needed Coarse Salt
  • To Taste Freshly Ground Pepper
  • 2 TBSP Olive Oil
  • ¼ Cup Garlic Cloves, Peeled
  • 2 tsp Fennel Seeds
  • 1 tsp Whole Coriander Seeds, Crushed
  • 2 Cups Beer (Belgian-Style Ale is a good choice)
  • 1 Cup Pork or Chicken Broth (Kitchen Basics)

Instructions

  1. Preheat oven to 300 degrees F.
  2. In a large soup pot with a cover, brown bacon until crisp and remove.
  3. Add onions to the rendered bacon grease and cook over medium heat until golden brown. Remove the cooked onions and reserve with the cooked bacon.
  4. Season pork with salt and pepper. Turn heat to medium high and sear pork roast on all sides until well browned.
  5. Add garlic and spices to pot. Cook until fragrant, about 1 minute.
  6. Add ale, broth, bacon, and onions, and then bring to a simmer.
  7. Cover the pot and place in the pre-heated oven.
  8. Baste every hour with the beer and resulting juices until meat is falling off the bone (usually about 4 hours).
  9. Remove the roast and allow to cool slightly, and then shred meat using 2 forks. Drizzle with warm (fat skimmed) juices so that the shredded meat (rillette) is moist and succulent.
  10. Prepare approximately 3 to 4 cups of soft polenta (your choice of white or yellow) by following package directions. Soft polenta is basically like making grits.
  11. Serve by placing a cup of cooked soft polenta in a rimmed soup bowl with a 4- to 6-ounce portion of the shredded pork in the center.
  12. Drizzle with some of the remaining pork juices not used to moisten the pork.

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