Classic French quatre-epices, a four-spice blend, and bourbon bathe pork in flavor to create this succulent potted meat (also called rillettes). Served as a rich, hearty spread with crostini or crackers, crudités, and something pickled, it offers a nice change of pace from the typical charcuterie board setup. Since alcohol can carry and amplify flavors, the bourbon helps the spices permeate the meat while lending its own distinctive notes, all of which get further amplified during the lengthy low-and-slow stint in the oven. The layer of fat on the surface of the rillettes seals the mixture, keeping it moist and helping to preserve it.
This recipe uses a typical-sized boneless pork shoulder but can be easily halved to yield a smaller portion. However, it also freezes well, so you can enjoy some now and later. In addition to a cocktail party spread, the meat makes a delicious topper for mini grits or polenta cakes, or use it as a filling for scooped-out steamed new potatoes if plated appetizers are in order. You can also fold leftover rillettes into soups or a quiche base, or slather on a crusty baguette with lettuce and sliced pickles for a bistro-style sandwich.
