POTTED PORK LOAF
Prep and Cook Time: OVERNIGHT
Inspired By: Recipe Featured on www.recipehound.com

Ingredients:

2 ½ lb pork butt, cubed
½ cup water
1 tsp PureSpice ® sage
PureSpice ® Bouquet Garni
1 tsp PureSpice ® marjoram
3 large cloves garlic
PureSpice ® salt and pepper to taste

1.Place pork, water, salt, pepper, sage and Bouquet Garni in a heavy kettle and simmer, covered, for 4 ½ hours. Check from time to time to be sure that it does not dry out. Add a bit of water, if necessary.
2.When pork is cooked, drain the kettle in a colander, reserving the fat, and remove the Bouquet Garni. Break up pieces of meat with fork. In a bowl, mix the meat with the marjoram and garlic.
3.Mix all well, and place in a greased mold. Press down well into the mold, and refrigerate, covered, overnight. You may wish to top the rillettes with some drained fat. This well help preserve it, but it also adds to the fat content of the dish.
4.Serve the rillettes cold in slices with fresh greens.