Rillettes (Anthony Bourdain At Les Halles)

• 2 lbs pork belly, cut into 2 in cubes (5 cm)
• 1 lb pork shoulder, cut into 2 in cubes (5cm)
• 4 cups water
• 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret)
• 1 teaspoon salt
• 1 pinch black pepper
• 1 lb pork fat, cut into thin slices

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!

pork belly, pork shoulder, water, bouquet garni, salt, black pepper, pork fat

Taken from www.food.com/recipe/rillettes-anthony-bourdain-at-les-halles-319679 (may not work)