I have a pork roast in the fridge. It started life as a New England Boiled Dinner, and it's morphed several times. All the taters and sauerkraut are gone, and the last of the carrots got used up tonight. The broth has made spaghetti a couple times and penne rigata once. I've reboiled the roast a couple times and added significant amounts of water to the broth each time--it still gels, so I know there's still calcium coming out of the bones (yay for us!).
I topped the first two pastas with shredded cheese (4 cheese Mexican blend); tonight I topped it with homemade yogurt and discovered that yogurt is GREAT with pork! I dumped in the carrots, too, and tonight also dumped in a can of generic diced tomatoes w/jalapenos.
The flavor of the meat and broth just keeps getting better. I never knew you could cook like this!
The final destination of the broth (probably a couple batches) will be rice.
The final destination of the meat--after I use some to make burritos or enchiladas or something--will be pulled pork, with honey mesquite barbeque sauce.
I think the label on the pork said "shoulder arm picnic roast" or some variation on that, and it was a ten pounder on sale for $1.39 a pound.
I'll be doing this again!
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