Pork Rillettes & Cornichons

• Pork Shoulder(1.2 kg)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Thyme(2 tsp)
• Bay leaf(2)
• Garlic(4 cloves)
• Butter(120 g)
• Chicken Broth(250 ml)
• Baguette(1)
• Cornichons(180 g)
• Lettuce(1)
• Dijon Mustard(1 tbsp)
• Vinegar(1 tbsp)
• Olive oil(2 tbsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Preheat the oven to 150C. Pat the {Pork Shoulder} dry, then season all over with {Salt}, {Black pepper}, and {Thyme}. Lightly crush the {Garlic}.

   ~15 min

2. 2

   Set the {Pork Shoulder} in a snug ovenproof pot with the {Garlic}, {Bay leaf}, {Butter}, and {Chicken Stock}. Cover tightly and bake until the pork is very tender and pulls apart easily, about 2 hours 30 minutes.

   ~150 min

3. 3

   Lift the pork onto a board and discard the {Bay leaf}. Shred the meat finely with two forks, removing any large pieces of fat. Stir enough cooking juices and softened {Butter} back into the pork to make it glossy, soft, and spreadable.

4. 4

   Slice and toast the {Baguette}. Tear the {Lettuce} into bite-size pieces and toss with the {Dijon Mustard}, {Vinegar}, {Olive oil}, and a pinch of salt and pepper. Roughly chop the {Fresh parsley}.

5. 5

   Pile the warm pork rillettes onto a platter or wide plates. Serve with the toasted {Baguette}, {Cornichons}, mustard salad, and a scatter of {Fresh parsley} over the pork.