Pork Rillette

1 lb Leftover chopped roast pork
1 ts Chopped parsley
1/4 ts Grated nutmeg
1/4 c Chicken stock
1/3 c Mined onion
1/4 ts Powdered mace
Salt and pepper
1/8 lb Butter softened optional
3 tb Melted butter

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 butter and pour a thin layer over the top of rillette in each crock. Refrigerate until butter sets.

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