The Best Way to Cook Pork (Confit and Rillettes)

The Best Way to Cook Pork (Confit and Rillettes)
00:00 Intro
00:45 Choosing the Pork Shoulder
01:17 Pork Shoulder Cooking Methods Overview
01:55 Braising Method ( • Pork Shoulder Braised ... )
03:05 Slow-Roasting Method
04:14 Confit Method
06:00 RECIPE STARTS HERE (Curing the Pork)
08:55 Cooking the Pork
10:51 Straining the Pork
11:51 Making Rillettes
13:20 Storing and Serving Rillettes
Chef John’s video that inspired this dish: • How To Make Crispy Slo...
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CORRECTIONS: The salt amount I use in this video is very conservative. For a more intense flavor, use 1% of salt, not 0.8%. If you are making rillettes, you might want to add more salt during the final shredding and mixing with fat stage since cold things need more salt than hot. When you taste it in the warm state before dividing into jars, it should be slightly over-salted. After further testing, I found that letting the pork salt overnight is not necessary.
Note that the pork shoulder I work with comes with a huge fat cap. If yours doesn't, you'll either need to add some extra pork fat or olive oil.
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In the video my pork shoulder was 3433g (7.57 lb). Obviously, yours might be completely different, so use the percentages to calculate the other ingredients.
3433g boneless pork shoulder (100%)
27g salt (0.8%)
10g sugar (0.3%)
10g pimenton (0.3%)
5g black Pepper (0.15%)
40g whole peeled garlic cloves (1.1%)
180g sliced shallots (5%)
A small bunch of thyme
2 bay leaves
84g olive oil (2.5%)
Remove the fat cap from the pork and score it in a criss-cross pattern. Cut up the pork into 2 inch cubes, scoring any large chunks of fat. In a small bowl, mix the salt, sugar, pimenton, and pepper. Put the pork, fat cap, garlic, and shallots into a large bowl. Sprinkle all over with the salt mixture and mix well. Cover and let sit in the fridge overnight or up to 3 days.
Preheat the oven to 300F (150C) with a rack in the lower third.
Put a little olive oil into an oven safe pot (like a dutch oven). Arrange a layer of pork cubes fat side down. Add the remaining pork with all the aromatics and cover with the fat cap (if you don’t have a fat cap, arrange the top layer of pork fat side up). Cover the pot and bake for 4 hours or until the pork is fork tender.
Cool the pork in the fat until lukewarm. Strain reserving all the liquids and removing the bay leaves and thyme stems. Wait for the fat to rise to the top (about 5 min) and spoon off the fat and reserve. Store the pork, the juice, and the fat in the fridge for up to a week or freeze.
Crisp up the pork in a non-stick or cast iron pan before serving. Serving ideas are coming next week!
Rillettes:
Right after straining the pork, put as much meat as you want into a mixer bowl (in the video, I used 500g). Add 10% of the pork weight in juice (50g juice), and 10% of the pork weight in fat (50g fat). Whip with a paddle attachment until fluffy. Stuff into jars. Smooth the top. Top with fat. Refrigerate overnight before serving. Can be stored in the fridge for up to 2 weeks or frozen.
Toast some good bread (like baguette) in a little butter in a skillet. Spread the rillettes on top. Serve with whole grain Dijon mustard and cornichons.
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[@helenrennie]

Lots of people are asking about the instant pot. My intuition tells me that's a bad idea for this dish, though to be fair I haven't tried it. On a pressure cooking setting, it might just burn because there is no liquid added. On slow cooking setting you won't get nearly as much flavor from the fat slightly caramelizing on top. But if you really want to try it, I would try slow cooking function on "high" setting for 5-6 hours or until the pork gets to the right consistency.

[@helenaalicia6987]

Would you like to try doing it in an electric pressure cooker and tell us if it has the same flavor?

[@helenaalicia6987]

btw, thanks for a GREAT video explanation and tutorial. You are delightful. My husband and I love watching!

[@joshuaharper372]

Slow cookers work well--but you don't get the tasty caramelized fat on top. In effect, I gave been accidentally making pork confit for years in the crock pot.

[@carlousjohnson2912]

Hi Helen, have you compared Dutch ovens? I noticed that you are using a Le Creuset. I have a Lodge enameled cast iron dutch oven and was just wondering if you have ever compared them? Le Creuset is a bit out of our budget right now, but it may be a good investment that we will use for years to come. What do you think?

[@wayneparks]

I second Helen's intuition that using the IP is probably a bad idea. Pressure cooking would seem like it would be like the braising method but on steroids. Broasting / pressure-frying would be more similar to the confit method albeit on steroids, but the Instant Pot is not rated for this cooking method and I would strongly discourage attempting this. Broasting / pressure-frying is typically only done in commercial / industrial cooking facilities with specialized equipment that's not sold to the general public because of the inherent safety issues involved.

[@turtlelink6845]

"You are Chef John of whether to turn your scale on" I love it! We all stan Chef John :)

[@beatrizsandoval4395]

She made me laugh when she said that 😂

[@DavidBerlin07]

@@beatrizsandoval4395 Me too, and I hoped Chef John watches this video too :)

[@visionandvoice2819]

All foodtubers worship at the throne of Emperor Chef John, even the great Helen.

[@yellowbird500]

My 87 year old Cuban mother has been slow roasting pork shoulder for decades. She dresses it with mojo, hot olive oil poured over a bowl filled with sliced onion, minced garlic, salt, and a good squeeze of juice from half a lime.

[@Thee-_-Outlier]

Sounds about right for a cuban mother lol. You're lucky, write down her recipes, learn all you can. People like your mother are a museum that needs to be preserved thru her knowledge, In this case her cooking recipes. Also, learn about what she lived thru and how she saw historic events etc.. better than any textbook I promise

[@maybespoon6153]

As a French guy who grew up eating riettes, thank you very much I didn't know it was that easy!

[@lctree9252]

I will try to make this because I’ve not had them in a long time.

[@spinningbackspin]

This looks really terrific. I have cooked pork shoulder for years, smoked and braised, slow cooker, but never this method. I am looking forward to trying it. Thanks for teaching an old dog some new tricks!

[@ScaryMeadow]

Helen you balance perfectly between a charismatic (and funny) delivery, easy to understand instructions, and really good editing. I love the way you deliver everything, and how you break things down in a way that teaches people independence, and not to be afraid of experimenting. "Why say no to more flavor?" has stuck with me and I remember it every time I cook new things. Also, thank you for including subtitles, they're great for people with hearing issues such as myself!

[@Lughnerson]

I know. She slays me.

[@deoxyplasmic]

You really are a happy scientist, and a patient one at that! I loved the chef John inserts, and of course the delightfully elucidated delicious dishes. Watching this was a true treat!

[@camouflagejumpsuit]

Concur! Even though I am full from my recent meal, I am just dying to taste her rillette!

[@usonianm]

My first try at one of your recipes. It all went exactly as you said and showed. You have certainly won me over. I can't wait until the other uses for this confit. My Rillettes are chilling now! Looking forward to cooking more of your dishes!

[@helenrennie]

So glad it went well :)

[@the.palakjain]

I love the chef john references :)

[@DonnaDeCourcy]

I watched this while having a cup of tea and eating your recipe of Apricot Walnut Rugelach that I finished making this morning. Off to buy pork shoulder now. You are the best.

[@helenrennie]

so glad you enjoyed the rugelach :)

[@usngunr]

Totally awesome. You, Alton Brown, and Chef John (round the outside) are my culinary heroes and heroines. Thank you so much for this series. I love it.

[@Tetianka.Ukrainka]

It is not obsessive to put pieces in specific order thinking what will touch what, but it is a great cook being also an engineer. I think that a lot of cooking practices were developed just this same way.

[@RupertFoulmouth]

Only 2 minutes in and I really like the presentation. Feels like a kindly home economics teacher educating me. LOVE chef John. Just earned even more points in my book. Instructions are clear and well delivered. Subscription earned. Looking forward to more content.

[@johnnytsunami420]

Why is helen so powerful. I wish Helen was my teacher for everything.

[@deniseracine6788]

In Québec we love rillettes! Especially with a fougasse aux olives! - Thank you for showing me how to make them. Now I can enjoy them even when we are traveling in Arizona.

[@larry104]

I made it yesterday from a piece of bone in pork shoulder which was 3.4kg. That yields a lot of Rillettes. From part of it I made Carnitas by letting the still large meat cubes completely cool down in the fridge (that was an idea from Bruno Albouse in his short ribs recipe) . That enables you to cut the big pieces into small pieces without them falling apart. Then under the boiler for a few minutes to crisp them up... and what can I say ... These are THE best carnitas I ever had in my entire life. Thank you Helen! And using a mixing bowl for the Rillette with a paddle attachment is just ingenious ... was that always a pain to do by hand.

[@helenrennie]

So glad it all turned out well :)

[@evanlane1690]

I was thinking of doing the same! Thanks for the tip. My pork is cooking now, but I've never had rillettes before and while I know it'll be good, I'm not sure if I want to make a giant batch. I think I'll use half the pork for carnitas and half for rillettes.

[@edgecru5her]

Thank you so much for your fearlessly honest comments on braising and slow roasting. Also a big thank you for sharing the precise meat, fat, juice ratio. I finally created the perfect texture and flavor thanks to your details.

[@mroylenahan]

So excited for this series! Thank you Helen! I won't be able to let the holidays go by without making this

[@GTRichardson7]

"You are Chef John of whether to turn your scale on" got you the like!

[@danielleshelbourne220]

Thank you for this recipe. I appreciate all the effort you put into researching and explaining your recipes. You make everything seem approachable and I always feel like I can achieve the same results as you do because your videos are so comprehensive. Thanks so much for all your effort.

[@roankai]

I've been making pork shoulder for years! It's such an easy and versatile dish! Never tried slow-roasting, only braised. Excited to try confit method! I'm gonna add some mango/ginger chutney on top of those sammiches 😄😄😄

[@sethwick8348]

Chef John has a very old pair of videos on his method of making pork confit. It involves wrapping the pork shoulder in plastic wrap tightly for three layers, and then foil for three layers, and cooked in a low temperature oven for many hours.

[@Thee-_-Outlier]

Making this as we speak. I've done it with chicken thighs before, but I've always braised pork shoulder. Your arguments in the beginning made perfect sense. I'm a bachelor and I work double shifts 3 days on and 4 days off. I generally cook large quantities of food on my fourth day off and from those base meats and sauces and other items I cook that day I will make various meals from it for the next three. I prefer this over making one large pot of stew or soup etc. It makes me have different meals over those 3 work days without doing anything drastic to make the dishes because I prepped. Anyways, I say all that to say this. I love this method because I have a ton of pork I can make tacos, salads etc as you said from it, but I also get pork fat to cook eggs or other meals in as well as I reserve the bone(I trim whole neck myself) and I freeze the bones for other weeks when maybe I didn't shop and can make some cabbage and potatoes with that pork neck. Anyways I love your channel. Been watching on off for long time. You are one of the people that I learned to bake from because I actually hate baking, as I don't like pastry etc, but pizza, flat breads and other savory baked goods I love and I learned from you and a few other channels.

[@lollorosso4675]

Watching this video was a true delight. I am definitely incorporating this into my meal plans for the holidays. Also - I very much appreciate the scientific approach, in particular that you give percentages for the seasoning.

[@dumblewhoree]

I keep coming back to this video because I just find it so satisfying 😌

[@shards1627]

"I really should have gotten a bigger bowl" spoken like a true chef john fan

[@WildWildPigeon]

Omg I hope Chef John sees this video! He always cheers me up.

[@BrumGP]

Thanks for the recipe. Fabulous Chef John references!

[@parthoroy9141]

This is a great explanatory video - merci, Chef! 👩‍🍳

[@deniseracine6788]

I made this today with 4kg of pork shoulder! They are delicious!!! Alot of family members and friends are going to be very happy I follow you! Thank you!

[@helenrennie]

So glad it turned out well :)

[@dlgrilli]

I only recently found your channel and I'm glad I did. You are a really good teacher, with lots of explanations and directions. I want to try this one, however today I'm making your caramelized cabbage. I know this is a lot of work for you so, Thank You!

[@beatrizsandoval4395]

Isn’t she wonderful? I’ve been a subscriber for more than a year and I love her. She gives so much information and details. So much work.

[@GoldenAgeMath]

I'm so glad I found this channel! I really like the amount of time you spend comparing different techniques!

[@BarneyScreamsGore]

Big appreciation post to you Helen you genuinely give me drive to continue my pursuit in the culinary field. You video give me inspiration and wonder about all the things that I can do and the things I don't know. Your a straight up gem of the culinary world keep it up !!!

[@petermoxham]

I love watching your videos Helen ... I always learn something, and love how you challenge the standard approaches in a very thoughtful way. This video on pork shoulder makes perfect sense to me and I will definitely give it a go. I look forward to the ideas you have in the next few videos!

[@PhotonFlightTeam]

Oh! as ever, the instructions are clear and well presented, the recipes themselves are terrific......but Helen! It's YOU that is just perfectly wonderful! Я обожаю тебя! Happy Holidays to you and yours!

[@SoSTrlMighty]

I really love this channel, the way she explains what's gonna happen when I do something really helps me a lot.

[@anitadunphy7837]

It looks fantastic. I will have to give it try. My mother use to save all the fat drippings from a pork roast and after refrigerated spread on some dark German bread with some salt and pepper. I loved it. I'm sure I'll love this too. Thanks for sharing. Stay well and safe.

[@colecalame5815]

Thank you! This and your croissant video have helped me master the art of French cooking. 😉

[@tonykurnz]

Your most compelling and sensual video yet LORD I will be making this as soon as possible

[@katherinemaas6712]

Now that's what a call a TUTORIAL. The rillettes looks fantastic and I can't wait to see what you will do with the rest of the pork.

[@petevance422]

I always learn so much from your videos. Thanks for posting!

[@kelleymcbride4633]

This video earned you a subscriber! Been looking for new ways to cook pork roast thank you! 🇺🇸👍

[@neiloconnell2120]

OMG! My wife and I have been messing about with Pork for about a year, building up to something. Now I know what it is. I cannot wait to share this video with my wife tomorrow :)

[@sharon3470]

This looked so yummy. I’m saving this video and I’m going to make it. Thank you so much Helen. I love watching your videos.

[@veronicaa.7338]

This was amazing!! Can’t wait to do it again.

[@mvargasmoran]

Chef John is a hero

[@jackbassindale4336]

Helen this has to be one of your finest videos yet ☺️❤️

[@knightsofneeech]

I love your chef John reference! Well done! 👍 Also I really enjoyed this video. We need more slow cooking in this world. Waiting is always worth the wait.

[@Adrian351]

Just whipped up 3.5 kilos of this pork....I'm supposed to leave some for the rillettes and carnitas tacos....but it's disappearing way too fast! It tastes so good. Thanks for the great video.

[@syra3037]

This is an amazing video. Really love how you described all these methods.

[@rq1264]

I love love love this video.... my favourite Rillet! and so timely for Christmas... thank you!

[@christophpirringer4518]

Your videos always put a smile on my face and a few items on my shopping list :D Thank you!

[@darojos]

This is amazing. The pork confit was amazing, right out of the pot and the Rillettes is a great find. Turned out good and entire family enjoyed it. I have always liked pâté and braunschweiger/liverwurst but no one else would eat it. Now we can all enjoy this together. Looking forward to making the other 2 recipes in the coming days. Thanks!

[@roospike]

Excellent video, wonderfully explained information.

[@beluch2768]

Beautiful work, thanks!

[@bstoltey]

Have made several times with great success. Most recent cook pork shoulder from Costco with little or no fat cap. I picked up pork belly (also from Costco) to create the top layer cover. Made almost entire amount into rillettes. Family and friends ate entire batch before I could freeze some for future. Extra fat made great frying oil for other dishes.

[@debysaling9802]

This is, by far, the best way to make pork! So tender and flavorful! I used it to make burritos, tacos (for those I seasoned it up with chopped onions, red and orange bell peppers, and my own blend of taco seasoning), as well as sandwiches and salad toppings. Very versatile, and practically melts in your mouth. Thank you for such clear instructions! Heading to the kitchen now to make more.

[@NickEDowning]

I've made this exact Chef John recipe several times and now I look forward to trying your pork confit and Rillettes.

[@nbks6w8]

Oh my..that looks delicious. I can almost smell the pork! Thank you!!!

[@webstbs]

Just want to say, what a great video. Very informative and educational. I am an experienced cook yet I learnt so much. Humbling.

[@beansarebest9795]

I got goosebumps when I saw that pork searing on the pan - you have a true skill! I love watching your videos because your advice is always extremely helpful

[@thebitcoingarden]

I love your cooking style, thanks for your videos and hard work!

[@monocore]

It is really hard to find a different/refreshing cooking channels. Yours is one of them. Subscribed.

[@wildsprig]

What a soothing voice and video. I'm going to try this for Xmas dinner!

[@deborahnarendorf7106]

Thank you for this! It was just amazing! My goodness how easy it was! A keeper for sure. What a pleasant surprise to find your channel! Thank you for sharing your wonderful knowledge.

[@georgielatte]

Your commentary is amazing!! Such an intimate and gentle tone of voice :) Excited to try rillettes!

[@orangeduck474]

Thanks for the great video. I can't get enough of your videos.

[@richardgoeltz3769]

This is AMAZING! We visited friends in western France and had dinner at Rochemenier. We had the most delicious rillettes there and finally are able to make it. Thank you.

[@ZachJenkins]

First video of yours that I've seen. Awesome. I can't wait to try that confit method.

[@yellowsubmarine6129]

Thank you! I tried your method and made confit port and rillettes. Really delicious and going to be my go-to slow cooking pork method

[@glennlaroche1524]

K for real I think I just discovered the best chef on KZbin. Magnifique.

[@mynamewhatis7254]

All your videos are so awesome and nice, thank you!

[@francebernard6422]

Dear Helen. You are so generous! I love looking at your videos. I wish to be able to get the chance to follow one of your classes one day. Thank you for sharing your experiences and recipes.

[@Xubono]

Wonderful as always. Thank you for sharing your knowledge, skill, inspiration, enthusiasm and infinite charm. I love pork but never had the courage to cook it myself - pork fat can be revolting with careless (under)cooking. You have convinced me to try it myself. I know I would enjoy your cooking classes but Australia isn’t very close to Boston. 🙂

[@MysticDonBlair]

Dang, that was an awesome video chef 👩‍🍳 I really admire your work! 👏

[@didevrythngrghtndthyindictedme]

This looks so incredible. Thanks, Helen

[@skandarc2810]

I love you! Haha you’re wonderful. I’m sad that I’m BARELY finding your channel just now. Consider me a loyal subscriber now. I just threw my pork confit in the oven and I can’t wait to try. I’m making the carnitas version, but it’s literally just the Mexican version of the French confit method. Cheers.

[@horizonanadyomene]

your videos are so lovely! thank you for all your hard work!!

[@macsarcule]

I am absolutely salivating - I can’t wait to try this!

[@priayief]

Wonderfully unique and different ... at least in my world. I think I'll give this a try. Thanks.

[@SSJ0016]

Looks amazing! Subbed to your channel from this video.

[@khyrand]

Divine. Looking forward to the other recipes using this meat!

[@tyronefrielinghaus3467]

Great video..great presentation. Lots of info. Well done . I'll definitely make this...and I like how one process yields at least 3 results. Super

[@erikcornelison6985]

This channel rocks!

[@paula.2422]

This looks DEEEELICIOUS!!! I often bbq (smoke) pork picnic or pork butts and they're both wonderful cuts of meat. I smoke on a rack in a pan to save the juices but I've been discarding the fat. This looks like a brilliant idea. I can't wait to try it. Thanks Miss Helen. 🙏👨‍🍳

[@ishmiel21]

I came across your channel completely by random and I was so stoked when you started talking about Chef Jogn. I love that dude and am very happy that I found your show :)

[@garymoore8711]

Your voice could launch a thousand ships! I love the sound of it! thanks.

[@Lma832]

I LOVE YOUR CHANNEL!!

[@MsTinaZee]

Wonderful! I can't wait to try this. Thank you for the video! (Your Chef John rhyme gave me a giggle!)

[@pedroghirotti]

This is beautiful! Thank you!!!

[@maceain]

This is fascinating. I will be doing this.

[@Orpilorp]

Thank you Helen, for another lovely tutorial. I have a pork shoulder roast in my freezer that I can't wait to try with this method, though it might not be the exact shoulder cut you are talking about. The rillette spread reminds me of liver paté.

[@francesturner3315]

I have a huge lump of pork with a great fat cap in my fridge, ready to be made into confit & rillette for our family Christmas feast. Happy holidays, Helen, and thank you for your wonderfully clear instructions. ❤️

[@franks4973]

Helen, I really liked this video. I usually smoke my pork low and slow, or for only 45 minutes and then chunk it up and slow cook with onions for a few hours with 1/2 cup of water. I will definitely be trying this method with my short smoke slow cook pork. Thank you

[@gistofeverything6632]

I'm glad the algorithm got you into my feed! Subbed, great content so far! I also like Chef John and have listened to one of David Chang's podcasts. :)

[@kellirapoza487]

I have just discovered you and I am in love. AND, Chef John, he is one of the best ever.

[@AABlann]

Looks lovely! Thanks for sharing.

[@marlysargeant442]

Such a lovely shout out to chef John 🥰

[@olintaft3917]

100% will cook. Thanks Helen!

[@CloudsFPV]

Awesome video like always!