Pork rillettes

Preparation

1. 1

   Cut the pork into large chunks (choose a slightly fatty cut like shoulder — that's what gives the rillettes their richness) and place in a pot with the thyme, a crushed garlic clove, salt and just enough water to come halfway up the meat.

2. 2

   Cover and cook over very low heat for 3 hours, checking occasionally that there's still a little liquid at the bottom, until the meat is extremely tender and falls apart on its own with a fork.

3. 3

   Drain the meat, carefully keeping the fat and cooking juices, then shred it finely with a fork while it's still warm.

4. 4

   Gradually stir in the reserved cooking fat, mixing well, until you get a nice creamy texture that holds together. Taste and adjust the seasoning with salt and pepper.

5. 5

   Pack into jars, let cool at room temperature, then chill for at least 2 hours (ideally overnight) before serving on slices of toasted bread.