Charcuterie is one of my favorite things on the planet. I have read recipes for preparing several different types of charcuterie, but I fear I lose steam when it comes to the time commitment. I will leave it to others, but a rustic rillette. I thought…I could do this. I could make this even easier… in steps the slow cooker.
Rillette is like a pate’, but more rustic. The meat is cooked by simmering in stock or fat with aromatics, then smashed with fat to make the spreadable smooth meat that will keep up to three weeks in your fridge. It has a beautiful layer of fat poured on top. Almost like it was sealing in the goodness of the meat underneath. I couldn’t be more happy with the slow cooker version. I love how little I fussed to make it, but how much depth of flavor it had. It is so great to have a jar in the fridge to pull out for a snack or light meal.
I always like having some thing that is pickled with it to compliment the fullness of the rillette. In the photo above, I chopped up some pickled garlic scapes that I had gotten at the farmers market to serve on top of the rillette and toast. I use the scapes in a so many ways, my son rolls his eyes when he sees me fish for the jar in the fridge.
In your slow cooker:
1 large leek, sliced
1 fresh thyme, small bunch
3 bay leaves
1 celery stalk, rough chopped
8 pepper corns
5 whole cloves
1 onion, medium, rough chopped
3 lbs. boneless pork butt
Kosher salt, to taste.
Freshly ground pepper, to taste
1 veal soup bone (optional)
1. Set on low for 6-8 hours.
2. Pull out meat and set aside.
3. Drain fat that gathered in the cooker through a fine sieve.
4. Let meat cool. Pull apart
5. Attach a paddle to your stand mixer.
6. Place meat and a big pinch of salt.
7. Turn the mixer on medium and break up the meat.
8. Add strained fat, a little at a time, if needed to help aid breaking it down and make smoother.
9. Add a half pint jar of your favorite preserve. I used Apple Onion Jam from American Spoon. I bet a sour cherry jam would work as well.
10. Blend with meat. Taste and adjust seasoning with salt and pepper.
11. Place in clean jars.
12. Pour the strained fat on top of meat to seal it in.
13. Store in fridge up to three weeks.
Now wasn’t that easy. Very fun.
So pull up a chair and a toast point, Elizabeth