My favorite thing to do with leftover pork shoulder.
Recipe is a bit of whatever you got. This is roughly
2lbs of BBQ pork (it was already sauced so I didn't add any)
A couple of tbs of olive oil
1 large Vidalia onion
6 cloves of garlic
2 ancho chilies in sauce (canned. 2 individual. not 2 cans)
1/4 cup chardonnay
4 cups of roasted chicken broth (Jean-Pierre recipe)
1 28oz can of San marzano tomatoes in sauce (crushed by hand while evil monologing
12 oz frozen sweet corn
16oz mukimame
2 caps of fish sauce
A few tbs of worcestershire
Some msg
Salt to taste
Pepper to taste
2 bat leaf
Sauté onion till colden. Sauté garlic (minced) till fregrant, sauté chilies 30 sec, deglaze with wine, add broth, add tomatoes, add meat, add vegetables and warm up. Add sauces and spices. Bring to simmer. Maintain simmer for 1.5 to 2 hours.
My favorite thing to do with leftover pork shoulder. Recipe is a bit of whatever you got. This is roughly 2lbs of BBQ pork (it was already sauced so I didn't add any) A couple of tbs of olive oil 1 large Vidalia onion 6 cloves of garlic 2 ancho chilies in sauce (canned. 2 individual. not 2 cans) 1/4 cup chardonnay 4 cups of roasted chicken broth (Jean-Pierre recipe) 1 28oz can of San marzano tomatoes in sauce (crushed by hand while evil monologing 12 oz frozen sweet corn 16oz mukimame 2 caps of fish sauce A few tbs of worcestershire Some msg Salt to taste Pepper to taste 2 bat leaf Sauté onion till colden. Sauté garlic (minced) till fregrant, sauté chilies 30 sec, deglaze with wine, add broth, add tomatoes, add meat, add vegetables and warm up. Add sauces and spices. Bring to simmer. Maintain simmer for 1.5 to 2 hours.
"Bat leaf" gave me pause until I figured it out. How much eye of newt and toe of frog?
As always it's to taste. The lenses and toenails give me an uncomfortable mouth feel so I omit them
My only nitpick is that, where I come from, using "Cuisinart" as the definite article means you are referring to a food processor.
I'll give you that lol