Pork Rillettes Serves 8

Heat oven to 275. Put peppercorns, allspice, cloves and coriander in spice grinder or clean coffee grinder and process until finely ground. Put pork in a large, deep skillet or Dutch oven and sprinkle w salt and spice mix. Add garlic, bay leaf, rosemary and stock and put the pot in oven. Cook, checking every now and then, until pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove cover if necessary). The bottom of the pot should be just about all melted fat when you’re done, 2.5-3 hours. Strain mix; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer pork to bowl and mash it into small shreds w the back of a fork. Add 1/4 c reserved fat and stir to combine. Season w s&p. Pack into mason jar and refrigerate, covered tightly. They will keep for at least a week. Serve cold or at room temp. w baguettes

Peppercorns 20-25
Allspice berries 4
Cloves 2
Coriander seeds 8
Pork shoulder, 2 lb fatty, boneless, cut into chunks
Garlic 1 clove crushed
Bay leaf 1
Rosemary 1 sprig fresh