From Leftover Pulled Pork to Pork Rillette.

Pork rillette is an elegant French appetizer made mostly from pork shoulder or belly and lard.  Okay, so that may not sound that elegant, but it is a great addition to a charcuterie plate or as a stand alone appetizer.  It's also a great way to use some of that leftover pulled pork we often find ourselves with.

Traditional pork rillette seasonings include ingredients like thyme and nutmeg and other herbs or seasonings that may not be in your pork butt rub.  And that's okay, we're not making a traditional rillette here.  Your rub and the smokey flavor of the meat will create a delicious blend of flavors unique to you.


2 lbs pulled pork

½ lb trimmings plus 2 cups lard, if you don't have trimmings use 2½ cups lard

1 tsp each salt, pepper, garlic powder

Yes, that's it!

Now let's get started by dicing up the trimmings into 1 inch pieces and placing into a sauce pan with the lard.  Carefully bring to a simmer and reduce to lowest setting on your stovetop for half an hour.  Our goal is a very low boil to render the fat from the trimmings. Once rendered, strain melted fat and set aside, discarding the remaining solids.

 Rendering Fat

In the meantime, slowly warm your pulled pork in another pan then transfer the pork and ¾ cup of the melted lard to a stand mixer.  Add the salt, pepper, and garlic and blend well for 5 minutes.  If not using a stand mixer, finely chop/mince the pork, trying to retain as much of the drippings as possible and transfer that to a mixing bowl with the ¾ cup of melted lard and salt, pepper and garlic, mixing well.


Once mixed, taste and add salt if needed.  Spoon the rillette into small jars or ramekins pressing as you fill to remove any air pockets.  Be sure to leave room at the top, and add the remaining melted lard to just cover. 

Refrigerate for at least an hour, and this will keep for more than a month.  Serve with crackers, toasted baguette or bread.  Gherkins and a dab of dijon pair well also.