For many years I have made a pulled pork BBQ recipe that starts with a bone in Boston Butt pork roast. I brown the meat on all sides and remove it from the dutch oven. I toss in some quartered onions to lightly brown while scraping up the fond. I then return the roast to the pot and simmer it with the onions for at least six hours, seasoned with whole cloves, peppercorns and garlic cloves.
So far so good, right? This leaves me with a succulent looking broth. The next step in the recipe is to drain the roast, discarding the broth. This seems like a huge waste, but I have no idea what to do with pork broth.
I have had some success in the past in freezing ice cubes of the broth and adding to braises and stews that seemed like they needed a little meaty boost, but mostly I have ended up with beautiful jars of broth in the refrigerator where they would live until they went bad.
I have entertained the idea of reserving some of the meat and turning the broth into a soup, but that is as far as my thinking has gone.
Do you have any better ideas? Good soup recipes that start with a pork broth base? Some other suggestion?
Submitted April 07, 2015 at 08:15AM by Learned_Hand_01 http://ift.tt/1xZwuOU Cooking
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