Hot Sauce Braised Pork Butt with Kalamata Tapenade

Making the most of good food, served the second time, is a goal of mine. Leftovers is the wrong word here, proximal reinterpretations might be a better one. Had the most amazing hot sauce at our friends wedding in the fall. Quizzed the catering chef and found out that this was a butter mounted Louisiana hot sauce of his own design. I asked for the leftover and they gave me a quart of the nectar.

From 2009-10-25

The next day, straight-away to whole foods for some all natural pork butt. Cut into 2" thick ribs of meat, the pork was braised in the hot sauce at 200F for 4 hours. This was served with the tapenade as a fatty and briney way to cut the heat. Very interesting and soon to be repeated flavor theme, the heat was met with unctuous salty goodness, a meal that was quickly devoured.