Hi, today I make Pork Rillettes

This is a wonderful appetizer or hors d'oeuvre recipe

2 pounds pork butt (about 1/3 fat), cut in 1 1/2-inch cubes
2 cups finely diced onion
12 medium garlic cloves, crushed
2 large sprigs thyme
2 teaspoons salt
1 teaspoon quatre-épices (recipe follows)
1 1/2 teaspoons cracked black pepper
2 bay leaves
1 cup white wine

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary. When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)

Note: Serve rillettes on toasted baguette slices or crackers. Accompany with pickled onions and whole grain mustard.

Quatre Épices
Use to flavor soups, stews, and vegetables.

1/3 cup white pepper
3 whole nutmeg kernels
3 tablespoons allspice berries
10 cloves

Grind the spices as fine as possible with a coffee or spice grinder (crush the nutmeg first with a meat pounder or frying pan). Sift through a fine-meshed strainer. Store in a tightly closed jar, away from heat.