Beer Braised Pork Shoulder Rillette With Soft Polenta
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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- 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)
- Preheat oven to 300 degrees F.
- In a large soup pot with a cover, brown bacon until crisp and remove.
- 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.
- Season pork with salt and pepper. Turn heat to medium high and sear pork roast on all sides until well browned.
- Add garlic and spices to pot. Cook until fragrant, about 1 minute.
- Add ale, broth, bacon, and onions, and then bring to a simmer.
- Cover the pot and place in the pre-heated oven.
- Baste every hour with the beer and resulting juices until meat is falling off the bone (usually about 4 hours).
- 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.
- 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.
- 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.
- Drizzle with some of the remaining pork juices not used to moisten the pork.
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