PORK SHOULDER RILLETTE AND PORK LOIN WITH BOUCANE AND BARBECUE
Portions : 4 - Preparation : 15 minutes - Cooking time : 1 hour 45 minutes to 3 hours
Common ingredients
- 1 pork loin, cubed
- 2 kg (4.5lb) Québec pork shoulder, trimmed of fat
- 2 onions, thinly sliced
- 4 l (8 cups) water
- 15 ml (1 tbsp.) black pepper, ground
- 2 bay leaves
- 30 ml (2 tbsp.) juniper berries
- 15 ml (1 tbsp.) salt
- 30 ml (2 tbsp) smoked liquid
- 4 garlic cloves, minced
- 250 ml (1 cup) brown sugar
Pork loin ingredients
- 1 onion, thinly sliced
- 2 red peppers, cubed
- 60 ml (4 tbsp.) olive oil
- 120 ml (8 tbsp.) tomato sauce
- 500 ml (2 cups) kidney beans
- 120 ml (8 tbsp.) barbecue sauce
- 4 portions cooked rice
- Salt and pepper to taste
Pork shoulder ingredients
- 15 ml (1 tablespoon) honey
- 8 slices bacon, cooked crisp and chopped
- Qs gherkins
- Qs strong mustard
- Qs toasted bread croutons
- Salt and pepper to taste
Preparation
- Place loin cubes, shoulder, onion, water, pepper, bay leaf, juniper berries, salt, smoked liquid, garlic, sugar in a casserole dish. Bring to a simmer, then reduce heat, cover and simmer for 1 1/2 hours.
- Remove the pork cubes, cover and simmer the shoulder for a further 3 hours. Leave to cool.
Preparing the pork loin
- In a hot skillet with a little fat, sauté onion and peppers in olive oil for 2 minutes.
- Add the pork cubes, tomato sauce, beans and barbecue sauce and simmer for 10 minutes. Check seasoning.
- Serve with rice.
Preparing the pork shoulder
- Shred the cold meat, removing any large pieces of fat without discarding them.
- In the bowl of a stand mixer or using a hand mixer, combine the shredded meat, honey and chopped bacon. If necessary, gradually add the meat fat, enough to obtain a rillette texture. Check seasoning. Refrigerate for 4 hours.
- Serve with gherkins, mustard and bread croutons.
NB: if possible, vacuum bag portions to keep for up to 15 days in the fridge or a few months in the freezer.
