Smoked pork rillettes
Pork second courses
Warning: This recipe requires some MacGyver action! <br /> <br />My brother and I had some smoked pork rillettes at a local restaurant. They were extremely tasty, so of course I wanted to figure out how to make some. I figured out I would need to cold smoke the meat to ensure a smoothly spreading final product. I did not own a cold smoker,and didn't want to buy an expensive piece of equipment. I decided to do some internet research to see what I could learn. Lo and behold, you can create a cold smoker with a soldering iron, “tin” can, and some wood chips or wood pellets. After getting the apparatus figured out I purchased some pork shoulder and fatback to make rillettes using the recipe mrswheelbarrow kindly provided in one of the October charcutepalooza posts. I smoked the pork shoulder and fatback, and proceeded with the recipe. I was pretty happy with the results, but the final product ended up being too smoky and I didn't care for the bits of fatback. I tinkered with concept a few times, and finally came up with an end product that I was happy with. It reminds me of a cross between pulled pork and braunschweiger. It's delicious on crostini or crackers, especially contrasted with the tangy bite of quick pickled onions, some orange marmalade, or a chunk of pickled prune. <br /> <br />The recipe has an added bonus as well – once you make the cold smoker you can smoke cheese and other goodies!
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