My favorite thing to do with leftovers these days is to make raviolis. So when I made that organic pork shoulder roast, I knew I that they would make for some great leftovers.
Monthly Archives: December 2011
With T-minus 2.5 weeks left until the baby’s due date, my wife and I couldn’t be with family this Christmas. This means that I would have to cook on Christmas for the first time ever. And so, in a nod to A Christmas Story, I thought we’d have Chinese Turkey – aka duck.
After making the Becker Lane Organic pork shoulder roast, I was amazed by the cooking liquid that was left behind in the crock pot. It had a wonderful thickness, color, and aroma. It actually reminded me a lot of the soup for bouillabaisse. And so, I figured I would try using that same liquid to make my own seafood stew. And it was good. Real good. (By the way, it didn’t taste like pork at all. Trust me on this one.)
My version of nesting for the baby has been to make a ton of food and freeze the leftovers. And since the freezer was starting to fill up, I decided it was time to cook that organic, Berkshire pork shoulder roast I’d been saving.