Rillettes (Anthony Bourdain at Les Halles) Recipe

Directions:

1. Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
2. After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
3. Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
4. Shovel some still warm pork into your mouth - you know you want to.
5. Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
6. Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!