Easy Pork Rillettes

Ingredients

• 2 pounds boneless, skinless pork shoulder, cut into 1 1/2-inch chunks
• Kosher salt
• 1/2 cup vegetable oil, lard, or duck fat
• 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

Directions

1. Move a rack to the lower part of the oven, then heat the oven to 275 degrees F (135 degrees C). Salt the pork lightly and arrange it in a casserole dish, roasting pan, or Dutch oven. Aim for the meat to be roughly 2 inches deep. Pour the oil over the pork; if you are using lard or duck fat, warm it just until it melts first. Tuck in the bay leaves along with the thyme sprigs, shallots, and garlic. Seal the pan snugly with aluminum foil, slide it into the oven, and cook for about 3 hours, until the pork is very tender and a knife meets almost no resistance.
2. Take the pan out of the oven. Use tongs to lift out and discard the bay leaves, thyme, shallots, and garlic. Position a roomy strainer above a heatproof bowl, then carefully tip the pork mixture into the strainer. Save the fat and juices that drain off.
3. Move the pork pieces to the bowl of a stand mixer fitted with the paddle attachment. Start on low speed, then bring it up to medium so the pork breaks apart and shreds. Add the reserved fat and juices slowly, a few tablespoons at a time, tasting as you go, until the mixture is as loose and creamy as you want it. Season boldly with salt; since the flavor will mellow in the refrigerator, it should taste almost too salty at this point.
4. Pack the mixture carefully into jars, adding a little at a time and pressing out any air pockets. Use the back of a spoon to level the tops, clean the jar rims with a cloth, then pour 1/4 inch of fat over each jar. Put on the lids and chill for at least 2 hours, or as long as 1 week, before serving. Offer the rillettes lightly chilled with bread or crackers, plus fruit preserves, cornichons, and whole grain mustard. They can also be frozen right in the jars for several months. Thaw in the refrigerator overnight before serving.