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Ingredientes
- 2 lb pork butt - (abt 1/3 fat) cut 1 1/2" cubes
- 2 c. finely-diced onion
- 12 med garlic cloves crushed
- 2 lrg thyme sprigs
- 2 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 1/2 tsp allspice
- 1 1/2 tsp freshly-cracked black pepper
- 1/2 tsp allspice
- 2 x bay leaves
- 1 c. white wine
Direcciones
- Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree oven and cook till meat falls apart completely when mashed with a fork (1 1/2 to 2 hrs). Check the meat while it is cooking to make sure which liquid doesn't evaporate completely, adding more wine if necessary.
- When cooked, remove the thyme and bay leaves and crush the meat with a fork or possibly in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or possibly serve immediately. (If storing, pour a thin layer of melted duck, chicken or possibly pork fat over the top to seal. Keep in the refrigerator up to 10 days.)
- This recipe yields 16 average serving slices; approximately 3 carb grams per serving (not counting cracker or possibly accompaniment).
- Comments: Serve rillettes on your favorite low-carb cracker. Serve with sliced green onions and whole grain or possibly dijon mustard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 98 | |
| Calories from Fat 27 | 28% |
| Total Fat 2.99g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 424mg | 18% |
| Potassium 241mg | 7% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.2g | 1% |
| Protein 10.08g | 16% |
