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Ingredients
- 1 lb Leftover minced roast pork
- 1 tsp Minced parsley
- 1/4 tsp Grated nutmeg
- 1/4 c. Chicken stock
- 1/3 c. Mined onion
- 1/4 tsp Powdered mace
- Â Â Salt and pepper
- 1/8 lb Butter softened optional
- 3 Tbsp. Melted butter
Directions
- Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 min to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. Don't 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. Chill to cold. Heat butter and pour a thin layer over the top of rillette in each crock. Chill till butter sets.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 437g | |
| Calories 1138 | |
| Calories from Fat 898 | 79% |
| Total Fat 101.64g | 127% |
| Saturated Fat 58.92g | 236% |
| Trans Fat 0.0g | |
| Cholesterol 399mg | 133% |
| Sodium 877mg | 37% |
| Potassium 1023mg | 29% |
| Total Carbs 0.59g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.07g | 0% |
| Protein 55.59g | 89% |
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