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ISO use for "juice" from slow-cooked meat

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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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  1. I think that is a wonderful base for a soup.

    1 Reply
    1. re: lucyis

      How silly of me not to think of that? There's probably two or more cups of "it." Since it's so rich, do you think I should just add water rather than broth. Maybe I could make posole. You're so clever :)

    2. Sound like you have a wonderful pork stock! Think of all the things you make with stock and go from there. I'll bet if you boiled some orzo in that, and added a bit of this and that you could have a great new dish.

      3 Replies
      1. re: danhole

        And orzo is one of my favorites! I'm get HUNGRY :)

        1. re: c oliver

          First time I ever made orzo for my DH (who is extremely picky), I cooked it in some homemade chicken stock. I didn't dare add anything else to it, or he would not have touched it, but he loved it. The stock made all the difference in the world. I ate it for 2 days, for breakfast and lunch, but I added stuff to mine!

          1. re: danhole

            I have a Frugal Gourmet recipe for lamb and orzo pasta that's to die for. I've also made a "mac and cheese" type orzo mix, put into acorn squash and baked. I'm with you - breakfast orzo: no problem.

      2. You now own the liquid component of tamale dough (masa.)

        1. I save it and freeze it. Makes great broth.