Paleo Traditional Pork Rillettes

Indulge in the timeless elegance of *Paleo Traditional Pork Rillettes*, a flavorful and nutrient-packed twist on the classic French delicacy. This slow-cooked, melt-in-your-mouth dish features tender pork shoulder and luscious pork belly, gently simmered with aromatic garlic, fresh thyme, and bay leaves in a rich bath of duck fat or lard. Perfectly seasoned with sea salt and lightly crushed black peppercorns, the rillettes are shredded into a silky texture and topped with a sealing layer of fat for ultimate freshness. Ready to enhance your Paleo spread, this dish is perfect as a savory appetizer, paired with Paleo crackers or crisp veggies. A true make-ahead masterpiece, it’s ideal for entertaining or savoring throughout the week. Tailored for Paleo enthusiasts, this recipe combines wholesome ingredients, traditional cooking methods, and gourmet flair in every bite.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 10

Ingredients

• 2 pounds Pork shoulder (boneless)
• 0.5 pounds Pork belly (skinless)
• 4 whole Garlic cloves
• 1 teaspoon Sea salt
• 4 sprigs Fresh thyme sprigs
• 2 whole Bay leaves
• 1 teaspoon Black peppercorns (crushed lightly)
• 1 cup Duck fat or lard
• 0.5 cup Water

Directions

Step 1

Cut the pork shoulder and pork belly into 1-inch cubes and place into a large bowl. Add the sea salt and mix thoroughly to coat the pork evenly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Step 2

Preheat your oven to 275°F (135°C).

Step 3

In a large oven-safe pot or Dutch oven, combine the pork shoulder, pork belly, garlic cloves, thyme sprigs, bay leaves, and black peppercorns.

Step 4

Add the duck fat or lard and water to the pot. The liquid and fat should just cover the pork. If needed, add a bit more water or fat.

Step 5

Place the pot over low heat on your stovetop and bring the mixture to a gentle simmer. Once simmering, cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 6

Cook in the oven for about 4 hours, stirring every hour, until the pork is very tender and easily shredded.

Step 7

Remove the pot from the oven. Use a slotted spoon to transfer the pork to a large bowl, discarding the thyme sprigs, bay leaves, and any large chunks of peppercorn.

Step 8

Using two forks or a potato masher, shred the pork into a fine, uniform texture. Add 1/4 cup of the cooking fat from the pot into the shredded pork and mix well. Taste and adjust salt if needed.

Step 9

Transfer the mixture to sterilized jars or ramekins, pressing down to remove air pockets. Pour enough of the remaining cooking fat over the top of each jar to create a sealed layer.

Step 10

Let cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, before serving.

Step 11

Serve chilled or at room temperature with fresh vegetables, Paleo crackers, or as a protein-packed appetizer.

Nutrition Facts

Serving size	(1514.5g)

Amount per serving	% Daily Value*
Calories	5601.7

Total Fat 538.2g	0%
Saturated Fat 184.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1034.7mg	0%
Sodium 2935.2mg	0%
Total Carbohydrate 7.1g	0%
Dietary Fiber 1.6g	0%
Total Sugars 0.0g
Protein 185.9g	0%

Vitamin D 0IU	0%
Calcium 163.7mg	0%
Iron 11.6mg	0%
Potassium 2832.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.3%

Protein: 13.2%

Carbs: 0.5%