Rillettes de Porc (Pork Rillettes)

• 900 g Pork shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 6 cloves Garlic
• 6 sprigs Fresh thyme
• 2 leaves Bay leaves
• 350 g Lard
• 8 slices Crusty white bread
• 120 g Pickled onions

1. Heat the oven to 140°C (285°F). Cut the pork into large chunks, then season all over with the fine sea salt; lightly crush the black peppercorns and add them too.
2. Put the pork into a dutch oven with the garlic cloves, thyme sprigs and bay leaves. Add the lard and set over low heat just until the fat melts and starts to look glossy, without frying the meat.
3. Cover and cook in the oven for 3.5 to 4 hours, turning the pork once or twice, until it is very tender and pulls apart easily. The fat should be gently bubbling, not rapidly boiling.
4. Lift the pork out into a mixing bowl and discard the thyme sprigs and bay leaves. Let the cooking fat settle for a minute, then spoon off about 150 g into a small bowl and set aside.
5. Shred the pork finely with a wooden spoon, breaking it down until it looks like coarse threads. Mix in enough of the reserved fat to make it rich and spreadable, then taste and adjust with a pinch more fine sea salt if needed.
6. Pack the rillettes into a serving dish and smooth the top. Spoon a thin layer of the remaining reserved fat over the surface, then chill for at least 45 minutes until set.
7. Toast the crusty white bread if you like, then serve the rillettes chilled with the pickled onions on the side. Let the rillettes sit at room temperature for 10 minutes before serving for the best texture.

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