Pork Rillette with Cranberry-Orange Relish
makes approximately 48 portions

rillette:
1 tablespoon grape seed oil
3 pounds pork shoulder
salt and pepper
8 ounces salt pork, diced into large pieces
2 carrots, peeled and cut in quarters
1 onion large diced
6 garlic cloves, whole
2 pieces clove
1 teaspoon fresh ground nutmeg
2 bay leaves
2 fresh thyme sprig
5 peppercorns
2 cups warm chicken stock
4 ounces or 1 stick of butter, soft
salt and pepper

relish:
2 cups dried cranberries
½ cup sugar
2 cups red wine
2 tablespoons shallots, diced
zest of one orange
salt and pepper

crostini:
1 sweet baguette, sliced rounds
¼ cup olive oil
salt and pepper
1 tablespoon chives, chopped

rillette:

Pre-heat the oven to 350ºF. Season the pork shoulder on all sides with salt and pepper. Place a thick deep-sided pot such as a Dutch oven over high heat.  Add 1 tablespoon of grape seed oil to the hot pan and sear the pork shoulder on all sides. Remove the pork shoulder from the pan. Add the salt pork to the pan and sear on all sides, reduce the heat to medium, add the carrot, onions and garlic and sauté for 5 minutes. When the vegetables are soft add the cloves, nutmeg, bay leaves, thyme and peppercorns. Return the pork shoulder to the pan, cover the ingredients with the chicken stock and place a lid over the deep pan.  Place the pan in the oven and cook for 3 hours until the pork is tender and falling apart. Remove the pork, salt pork, carrots onions, and garlic cloves from the broth and place on a resting rack to cool. Pass the broth through a fine mess strainer and set aside.  Skim off any excess broth.  Discard any fat or sinew from the pork, and break it up into small pieces.  Place half the pork, salt pork, onions carrots, garlic cloves and 2 tablespoons of broth in a food processor and pulse until smooth.  Place the puree in a large stainless steel bowl. Repeat the process with the rest of the ingredients.  Add the soft butter to the pureed pork and fold it in the mixture until homogenous. Season to taste with salt and pepper.  Refrigerate until ready to serve.

relish:
In a non-reactive saucepan combine all the ingredients and simmer until all the liquid is absorbed or evaporated.  Place in a food processor and pulse lightly. Reserve in a bowl and chill before service.

crostini:
Preheat the oven to 400ºF.  Using a pastry brush lightly the crostini’s with olive oil and season with salt and pepper. Toast in the oven for 5 to 7 minutes until golden brown.

Spread the rillette over the crostini, top with a small portion of chutney, and garnish with chopped chives.

Enjoy with a glass of 2006 Goldeneye Pinot Noir.