This was another wonderful dish from Luke Restaurant. It might be time to buy John Besh's cookbook....
1 pound lard
3 onions, chopped
1 (4- to 5-pound) boneless Boston butt pork roast
Salt, to taste
Freshly ground black pepper, to taste
5 cloves garlic, chopped
1 rib celery, halved
1 quart chicken stock
1 cup dry white wine
2 sprigs fresh thyme
2 bay leaves
1 teaspoon crushed red pepper flakes
Melt the lard in a large enameled cast-iron pot with a lid over moderate heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes. While the onions are cooking, cut the pork into large pieces and season with salt and pepper.
Add the pork to the pot along with the garlic, celery, chicken stock, wine, thyme, bay leaves and pepper flakes. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low, cover and slowly simmer for 3 hours.
Remove the pork from the pot and place in the bowl of a standing mixer fitted with a paddle attachment, and mix on low speed.
Remove and discard the celery, thyme sprigs and bay leaves from the pot. Slowly add the remaining broth from the pot to the meat in the mixer bowl, continuing to mix at low speed until all the broth has been incorporated back into the meat. Season with salt and pepper. Pack the cooled pork in a terrine or in small sterilized jars. Cover well and refrigerate. Jarred rillettes will keep for 6 months.
Makes 10-15 pint jars.
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