Pork Rillettes

[Waitman]

Probably something we can wing, but there's enough talent out there that we'd be delighted to hear what you, our favorite home cooks, would put into a batch of pork rillettes.

Go crazy.

[zoramargolis]

Salt. White pepper. Allspice. Fresh thyme. Parsley. Bay leaf. Rub meat with dry spices. Lay thyme branches around and on top. Refrigerate overnight in ziplock bag. Next day submerge in melted lard add parsley branches and bay leaves. Low and slow in the oven until very tender. Nom.

[Heather]

You've had mine. Quatre épices, a little cognac, thyme sprigs in cheesecloth. I don't care for bay leaf; it overwhelms the warm spices IMO.

[Waitman]

We did whatever quatre epices combo was in wikipedia, with a little bay leaf, thyme and parsley. Given our late start, we did not leave things overnight but went directly into the long, slow cooking. Half shoulder, half belly (a la Les Halles) with a large splash of Henessy and a larger splash of Riesling. Very tasty. Almost too much fat. (almost). Probably be even better tomorrow.

Thanks for your guidance.