Easy Pork Rillettes (Slow-Cooked Pork Spread)

A historian, scholar, recovering attorney, magazine editor, dedicated self-taught cook and a cultured, sophisticated, man about town; I got my chance to turn pro in 1995. After years in some of the area's finest kitchens I had kids. After ten years happily a full-time stay-at-home dad and part-time caterer I am now back at work playing with food and teaching at the Niagara Falls Culinary Institute and Cardinal O'Hara High School.

2 pounds boneless, skinless pork shoulder, cut into 1 ½-inch chunks (about 1kg)

Kosher salt

½ cup vegetable oil, lard, or duck fat (120ml)

4 bay leaves

6 fresh thyme sprigs

2 large shallots, very roughly chopped

4 medium cloves garlic, split in half

Freshly ground nutmeg, to taste

Directions at seriouseats.com

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