myself888 Posted October 7, 2012 Report Posted October 7, 2012 I've been reviewing some recipes for pork rillettes (potted pork). All the fat rendering and such made me think that the process of making a pork butt/shoulder on the Komodo should pretty much give the same results. I always have a drip pan full of rendered fat and my shoulders have great flavor. Am I over simplifying this by thinking that I should be able to chop up my pulled pork, add back a small amount of the rendered fat and voila! Rillettes?
primeats Posted October 10, 2012 Report Posted October 10, 2012 Re: Pork Rillettes I think you should give it a try! Use Duck fat though, it's more better!
tony b Posted October 10, 2012 Report Posted October 10, 2012 Re: Pork Rillettes Pulled pork meets duck confit!
