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Home Cooking

ISO use for "juice" from slow-cooked meat

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ISO use for "juice" from slow-cooked meat

c oliver | Oct 30, 2008 09:43 AM

I did a pork shoulder roast in the slow cooker yesterday. The seasonings were jalapenos, onion, garlic, cumin, salt, pepper and a quarter cup of tequila. After cooking I strained the liquid and refrigerated overnight. Today I lifted the substantial amount of fat off and now I have this wonderful gelatinous "juice." I never seem to know what to do with it. Reduce it and use it over the soft taco meat filling? Something else? I'm always saving this stuff and then get stumped. Any suggestions? Thanks.

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