Classic Pork Rillettes

Preparation

1. Pat the pork shoulder cubes dry with paper towels. Season generously with salt and pepper.
2. If using fresh pork fat, render it in a large heavy-bottomed pot or Dutch oven over medium-low heat until melted and the cracklings are crispy. Remove the cracklings (they can be eaten separately as a snack or garnish).

Cooking Rillettes

1. Add the seasoned pork shoulder cubes to the rendered pork fat (or lard) in the pot. Ensure the pork is mostly submerged; if not, add more lard.
2. Pour in the white wine. Add the crushed garlic cloves, thyme sprigs, and bay leaves.
3. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to very low. Cover the pot tightly.
4. Cook for at least 3-4 hours, or until the pork is extremely tender and easily falls apart with a fork. Stir occasionally to prevent sticking and ensure even cooking.
5. Once cooked, remove the thyme sprigs and bay leaves. Using two forks, shred the pork directly in the pot, mixing it thoroughly with the rendered fat. The mixture should be rustic and somewhat chunky, not a fine purée.
6. Taste and adjust seasoning if necessary. The rillettes should be well-seasoned, as flavors will mellow slightly when chilled.

Assembly and Chilling

1. Spoon the hot rillettes into sterilized jars or terrine molds, pressing down to remove any air pockets. Ensure the meat is completely submerged in the fat; this forms a protective seal. If there isn't enough fat, gently melt some additional lard and pour it over the top.
2. Let the rillettes cool to room temperature, then cover and refrigerate for at least 12-24 hours to allow the flavors to meld and the rillettes to firm up.