Supper Spread

Name: Supper Spread
Cuisine: French
Ingredients: ¼ cup unsalted butter; 1 cup finely chopped smoked pork butt or picnic; 1 cup finely chopped smoked pork butt or picnic; ½ cup water; 2 garlic cloves, minced; 1 teaspoon Worcestershire sauce; 2 teaspoons minced fresh sage or 1 teaspoon dried sage; 2 teaspoons minced fresh sage or 1 teaspoon dried sage; Tabasco or other hot pepper sauce to taste; Tabasco or other hot pepper sauce to taste; Kosher salt or coarse sea salt and coarsely ground black pepper to taste; Kosher salt or coarse sea salt and coarsely ground black pepper to taste; Kosher salt or coarse sea salt and coarsely ground black pepper to taste; Crusty country-style white bread, toast triangles, or crackers; Crusty country-style white bread, toast triangles, or crackers; Crusty country-style white bread, toast triangles, or crackers

Preparation info

Serves
2
as a main course or 4 to 6 as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is an all-American version of rillettes, the rich, savory potted French dish. Our recipe, using scrumptious barbecued pork shoulder, is modeled on one from Southern food authority Nathalie Dupree.

Ingredients

¼ cup unsalted butter
1 cup finely chopped smoked pork butt or picnic

Americas
Europe
France
United States
Main course
Starter

Method

In a small heavy saucepan, melt the butter over low heat. Add the pork, water, garlic, and Worcestershire sauce. Barely simmer the mixture over very low heat until the liquid evaporates but the pork still looks moist, 15 to 20 minutes. The pork should be quite tender. Remove the pan from the heat and mix in the sage, Tabasco, and salt and pepper to taste. Spoon the mixtu