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Old 07-11-2013, 04:17 PM   #11
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I don't have a grinder...
I'll bring mine with me when I show up for dinner....
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Old 07-11-2013, 04:18 PM   #12
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I'll bring mine with me when I show up for dinner....
What a great idea! Why didn't I think of that?
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Old 07-11-2013, 05:04 PM   #13
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I've never used pork this way. Do you have a TNT recipe?
Grind up the pork in a FP and brown it well in EVOO with some diced onion and minced garlic. Add a half a can (6 oz size) of paste and stir that in so it darkens a little. Watch that the garlic doesn't burn.

Deglaze the pan with a half cup or so of wine and add a 28 Oz can of tomato. Season with salt, pepper, basil and oregano. Simmer for an hour.

If the sauce is too acidic, mix in a 1/4 tsp of baking soda. Taste and repeat if necessary. I don't use sugar in my sauce.
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Old 07-11-2013, 05:52 PM   #14
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I don't have a grinder...
Use your food processor and don't over pulse it.

Check your herb supplies. I vote sausage patties.
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Old 07-12-2013, 01:16 AM   #15
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Only half a pound? I'd cut it up into small chunks, brown it with some onion, add a small can of diced green chili's, a cut up large fresh tomato and some cumin, Mexican oregano and garlic, with a splash of red wine. Simmer uncovered till tender. You'll have instant chili Verde, and just the right amount to dump into a skillet in the morning and poach some eggs on top for breakfast with flour tortillas. Ole' !
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Old 07-12-2013, 02:28 AM   #16
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Your name is Chopper and you don't have a grinder

Sorry, had to get that out of my system. I am better now

Andy's idea of adding baking soda to cut the acid is a good one. I also don't use sugar in my sauce, I finely chop some carrot. It adds a little colour as well. Chop it really fine or you can grate it as well then chop the gratings.

I would definitely do the sauce thing.
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Old 07-12-2013, 11:42 AM   #17
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Your name is Chopper and you don't have a grinder

Sorry, had to get that out of my system. I am better now

.
Well, I do have knives!!!!
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Old 07-13-2013, 02:59 PM   #18
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Do you think it would be ok to re freeze? I had it frozen, and thawed it a couple of days before chopping it off of the mother ship.
"They" don't recommend re-freezing raw meat for food safety reasons. Better to cook it and then decide if you're going to freeze it

Could you chop it up and make a casserole type thing which you could cool and freeze for later?
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Old 07-15-2013, 12:57 PM   #19
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And........the answer is......I ended up chopping it up and cooking it like Kayelle had suggested and then freezing it for another time. It will make a great breakfast. I love all of the other ideas I got here and will keep them all in mind because Safeway has the pork shoulder on sale again, and since there aren't any left in the deep freeze, I will need to put one in there. Thank you all so much. You are the greatest!
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Old 07-16-2013, 02:54 PM   #20
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If your next roast is purchased unfrozen, you could cut it in half before you freeze it, then you will automatically have 2 meals from it.

I think I would have cut up that piece of roast and added it to the rest of the roast for the pulled pork. I don't have a very good imagination when it comes to cooking.

If you go to yard sales or flea markets, you should be able to pick up a grinder for a few dollars. I used to have one that attached to my old mixer. Now I have one that I bought at a flea market. Don't use it much, but it's nice to have when you need it.
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