Pork Rillettes on Toasted Sourdough

Ingredients

• 600 g pork shoulder
• 100 g smoked streaky bacon
• 300 ml chicken stock
• 4 fresh thyme
• 3 clove garlic
• 1 sourdough bread
• 2 tsp Dijon mustard
• 1 tsp black pepper

Method

1. 1

   Cut the pork shoulder into large chunks. Place in a saucepan with the bacon, garlic, thyme, stock, and black pepper. Add enough water to just cover.

2. 2

   Bring to a simmer, cover, and cook gently for 50 minutes until the pork is completely tender and falling apart.

3. 3

   Remove the meat with a slotted spoon and shred finely using two forks. Beat in a few spoonfuls of the cooking juices until the mixture is spreadable but textured. Season well and stir in the mustard.

4. 4

   Toast thick slices of sourdough and serve with generous spoonfuls of the warm rillettes.