Pork Positive

[derekl_1963]

Twenty odd pounds of pork shoulder roasts are now:

14 pounds of pulled pork.   With a little Lexington style dip they make a serviceable BBQ like sandwich.

I roasted them in the oven for 12 hours at 200 degrees, which in addition to the pork itself yielded several quarts of nice juice.   This juice, defatted, and combined with chicken stock from the Freezer Fiasco of a couple of weeks back became:

20 quarts of Brunswick Stew.  Served with cornbread this will be a wonderful warm-us-up meal over the winter.  It's really rich too, as all the liquid is either juice from the roasts, chicken stock, or the liquid from the cans of tomatoes.  No water added.  It came out a bit thinner than it ideally should be, but the flavor makes up for it and more.

I was also going to make some fresh country sausage, but I ran out of ambition and roasted the shoulders earmarked for sausage.  I will have to get some ambition and make a pound or two as the key ingredient for my Thanksgiving stuffing.