Le Mans-Style Rillettes

• 2¼ pounds (1 kg) boneless pork shoulder
• 2¼ cups (500

Cut the pork shoulder into 1¼-inch (3-cm) cubes.

Melt the lard in a medium pot over medium heat. Reduce the heat to maintain a gentle simmer, add the pork cubes, and cook, covered, for 2 hours, turning the meat every hour. Stir in the salt and pepper and then cook for an additional 2 hours, turning the meat every hour until it shreds at the touch of a spatula.

Set a strainer ove