I just completed my second attempt at rillettes de Tours and still came up short. I think I need to increase my fat to lean ratio a bit (not much, perhaps an eight of a pound) and to take it off the heat a little sooner (I cooked all of the liquid out of the saucepan, and the rillettes came out a bit on the dry side).
In any case, I've got something on the order of 3 pounds of well cooked, shredded, salty pork and have no idea what I'm going to do with it. I really don't like the idea of just throwing it away, but I can't really come up with anything to make use of the stuff. If anyone has any ideas on how to salvage at least some of it for some purpose, please let me know! Thanks!