Howdy All !
So I made a great pork shoulder roast in the oven yesterday while
watching THE DENVER BRONCOS WIN !!!!
and it turned out great, tender with crunchy salty peppery bark.
We had it in soft flour tortillas with fresh tomato and avocado.
I saved the rendered fat and meat juices, and would like
a bit of advice on how to step it up for an encore.
The meat has all been cut up into 1 inch chunks and bits.
So will I reheat the rendered fats and juices and simply saute the
meat chunks in that ?
Or mix a bit of the rendered fat and spread the meat on a baking
pan and put it in a hot oven for a few minutes to crisp?
Any other suggestions for the left overs instead?
I thank you all kindly for any response !!!