Spiced Pork Rillette

Name: Spiced Pork Rillette
Yield: Makes 1 quart
Ingredients: 1½ pounds skinless, boneless pork shoulder (Boston butt); 5 teaspoons kosher salt, plus more; 1 quart rendered lard, melted; 1 1-inch piece ginger, peeled; 1 sprig thyme; 1 bay leaf; ½ teaspoon freshly ground black pepper; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; ¼ cup dry white wine; Cornichons and toasted slices of country-style bread (for serving)

By Wildair, NYCPhotographer Ted Cavanaugh

August 16, 2016

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Ted Cavanaugh

If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes