Pork Rillette
By: Anonymous
Published: Saturday, February 13, 2010 - 4:30am

Ingredients




1 pound Leftover chopped roast pork
1 teaspoon Chopped parsley
teaspoon Grated nutmeg
cup Chicken stock
cup Mined onion
teaspoon Powdered mace
Salt and pepper
pound Butter softened optional
3 tablespoons Melted butter

Preparation

1 Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. Do not puree. If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. If butter seems needed because the pork is very lean, stir in the softened butter at this point. Pour into 3-4 small crocks. Refrigerate to cool. Melt<