Potted pork, also known by the French term "rillettes" or the French-Canadian "cretons," is an age-old means of preserving pork without refrigeration. Well-marbled meat is simmered until very tender, then packed in its own jelly, with a layer of the cooked fat providing an airtight seal. The pork can be left in small pieces, shredded or ground depending on your personal preference and culinary heritage. When properly prepared they can be stored for extended periods.
Instructions
1. Prepare the pork as directed in your favorite recipe. Portion the pork and broth evenly between the ramekins, and spoon some of the cooked-out fat on the top to make the traditional protective layer. Refrigerate to set the fat.
2. Wrap the ramekins tightly in plastic film wrap, and store them in the refrigerator for up to three weeks. The film wrap is simply to protect the pork from the other contents of the refrigerator, and has little to do with its shelf life.
3. Enclose wrapped ramekins in three to five layers of aluminum foil, then slide them into a heavy-duty freezer bag or freezer container. Freeze the ramekins for up to one year, removing and using them as needed. After a year the risk of freezer burn rises sharply.
4. Pack the hot pork into sterilized Mason jars, rather than ramekins. Seal finger-tight with sterilized lids, and process for 75 minutes in a pressure canner. Once they've cooled, check the processed jars to ensure you've achieved a good seal. Store in a cool, dark place and use as desired.
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