Re-using braise liquid from Pork Shoulder mexican braise?
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!
Wow, I'm hungry. I thought your question was going to be more on other uses for the liquid rather than re-use of the braise liquid to braise another piece of meat. Anyway, I think the chilies and airomatics are going to be pretty well beat after the first braise. I was going to suggest making tortilla soup with the broth. We make Italian roast pork in a roaster oven and then use the braise liquid for a soup base and like an au jus preparation for roast pork sandwiches with broccoli rabe and sharp provolone.
I recently did a pork roast in the slow cooker with a half cup tequila, sliced jalapenos, chopped onions, cumin and pepper (I think that was it). We had the pork a couple of days later in soft tacos and used the reduced sauce as part of the filling. I've been reluctant to eat raw jalapenos til we know more about the salmonella thing. So this gave us the flavor but with no risk. (Probably low risk anyway but....)