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Pork Rillettes

2 pounds pork butt (about 1/3 fat), cut in 1 1/2-inch cubes
2 cups finely diced onion
12 medium garlic cloves, crushed
2 large sprigs thyme
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon allspice
1 1/2 teaspoons cracked black pepper
1/2 teaspoon allspice
2 bay leaves
1 cup white wine

Combine all ingredients in a large, heavy-bottomed casserole, cover and bring to a simmer on top of the stove. Place in 250 degree F. oven and cook until meat falls apart completely when mashed with a fork (1 1/2 to 2 hours). Check the meat while it is cooking to make sure that liquid doesn't evaporate completely, adding more wine if necessary. When cooked, remove the thyme and bay leaves and crush the meat with a fork or in a mixer, using the paddle attachment. Adjust seasoning and pack into a crock for storage or serve immediately. (If storing, pour a thin layer of melted duck, chicken or pork fat over the top to seal. Keep in the refrigerator up to 10 days.)

Note: Serve rillettes on WASA or Bran-A-Crisp (or your favorite low-carb cracker.) Serve with sliced green onions and whole grain or Dijon mustard.

Makes 16 average serving slices.