Goose & Pork Rillettes

• 4 confit goose legs
• 1 pound (500 g) goose fat

Cut the pork shoulder into approximately 1½-inch (3½-cm) cubes. In a large pot over medium heat, melt the goose fat.

Add the pork to the pot; reduce heat to a gentle simmer and cook, covered, for 2 hours.

Add the confit goose legs and the salt and pepper and cook for an additional 2 hours or more, stirring occasionally until the meat shreds upon contact with a spatula.

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