Ingredients
For the shrimp stock:
- 1.2 # whole shrimp/shells
- ¼ cup clarified butter, or more as needed
- 1 cup white onion, diced
- ½ cup celery, diced
- ½ cup bell pepper
- ¼ cup sliced leeks
- 1-2 tablespoons tomato paste
- 1 Kg (or 4½ cups) water
- ¾ cup, scant, dry vermouth
- 2 Tablespoons Boudreaux’s Kickin Cajun Seasoning
For the rillettes:
- 3# fatty pork butt (boneless)
- 5 Tablespoons Boudreaux’s Kickin Cajun Seasoning
- 1 # sliced bacon, diced
- 1 Quart shrimp stock
- 8 cloves garlic, minced
- 1 Cup white onion, medium dice
- ½ Cup bell pepper, medium dice
- ½ Cup celery, sliced
- 6 bay leaves
- 8 oz rendered bacon fat
- ¼ cup cognac or brandy
- Baguette, sliced and toasted
- Kozlik’s Triple Crunch Mustard
- Boudreaux’s Mild Southern Style Chow Chow
- Noble Saltworks Hickory Smoked Salt, to serve
Instructions
To make the Shrimp Stock:
- Prep your vegetables: dice carrot, bell pepper, and onion. Wash leeks to rid them of dirt/sand and cut into ½-inch long strips and thinly slice.
- In an electric pressure cooker, saute the shrimp with shells on in clarified butter until cooked through. Remove the shrimp and shells and set aside.
- Add diced onion, celery, bell pepper, and sliced leeks and sautee until translucent, adding more clarified butter if needed.
- Add tomato paste and cook until a rich tomato smell is present, being careful not to burn.
- Deglaze the pot with dry vermouth and water. Return the shells and shrimp to the pot, and add Boudreaux’s Kickin Cajun Seasoning.
- Pressure cook on high for 1 hour, and end with a 10-minute natural release.
- Strain the stock and reserve for further use.
To make the rillettes:
- Cut the pork shoulder into ¾-inch cubes and toss with Boudreaux’s Kickin Cajun Seasoning. Allow the seasoning to set on the meat while you assemble the rest of your ingredients.
- Preheat your Yoder Smoker to 300 F°.
- Prep your vegetables: dice carrot, bell pepper, and onion. Mince garlic.
- Cut bacon into ½-inch pieces and sautee in a 5 qt Lodge dutch oven. Once the bacon begins to render its fat, add the vegetables and sautee until softened and translucent.
- Next, add seasoned pork butt, bay leaves, shrimp stock, and rendered bacon fat. Stir to combine. Pork butt must be fully submerged, so add more stock/water if necessary.
- Cook pork mixture on smoker uncovered for 4-5 hours and 300 F° until pork is very tender and shreds easily. Come back every hour during the cooking process to stir and ensure the pork is staying submerged.
- Once the pork is extremely tender, strain the liquid into a separate container from the meat mixture. Discard the bay leaves, transfer the meat and vegetables to a food processor or mixer, add cognac, and process until the meat is fully shredded with spreadable consistency, adding more cooking liquid if necessary. (Refer to the video for a further visual demonstration.)
- Pack the rillette mixture into sterile mason jars or porcelain ramekins and allow to cool to room temperature. To finish, pour 1-2 tablespoons of reserved fat over the top to seal and refrigerate until fully chilled. Store in an airtight fashion in the fridge for up to 2 months, or longer in the freezer.
- When ready to serve, sprinkle Noble Saltworks Hickory Smoked Salt over the top of the rillette, and let it come to room temperature (about one hour) before serving with grilled bread and your favorite mustard and pickles.
