I saved and froze the leftover sauce when I made Pork Deshebrada, a mexican braised pork shoulder, and was wondering if can be re-used to braise another one. The original base was dried chilies soaked and then blended in a food processor. Onions, cumin, garlic, oregano and chix broth were added along with the pork. I am not sure if this is a really great idea or the flavour will be really muted and muddy? Tia for your opinions!