1 cup packed room-temperature pulled pork (without onions) (recipe here)
3 Tbsp. congealed pork fat, divided
¼ tsp. table salt
¼ tsp. dried thyme
¼ tsp. minced garlic
1/8 tsp. freshly ground black pepper
Crusty bread, cornichons, country mustard and pickled onions, for serving
• In a mixing bowl, combine the pulled pork, 2 tablespoons pork fat, the salt, thyme, garlic and pepper. Beat with a hand mixer on low speed until the mixture is a chunky paste.
• Pack the rillette in an 8-ounce jar and top with the remaining 1 tablespoon pork fat. Cover with a tight-fitting lid and refrigerate at least 4 hours or overnight.
• Serve cold with crusty bread, cornichons, country mustard and pickled onions.