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Pork Rillettes (Slow-Cooked Pork Spread)

kept byDAPHNE
recipe bySerious Eats

Serves 12-16 as an appetizer


2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch chunks (about 1kg)
Kosher salt
1/2 cup vegetable oil, lard, or duck fat (120ml)
4 bay leaves
6 fresh thyme sprigs
2 large shallots, very roughly chopped
4 medium cloves garlic, split in half
Freshly ground nutmeg, to taste



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