All that pork

[Zhizara]

I just cooked up a 7.36 fresh ham shoulder. I braised it for 2-1/2 hours in cream sherry and water.

I ended up with:

3 quart size bags of main dish size servings.

1 gallon bag of skin and fat.

1 gallon bag with big, meaty shoulder joint

The sherry infused the pork with a wonderful flavor so I'd like to come up with some new recipes.

Several threads I've been following are meat themed, like pepper steak, and jerky.

I thought maybe we could get the ideas down in one place.

I like the idea of jerky. The ingredient list is favorite flavors, and have on hand, so I think I will try that. If it works out well, it would add some real pizzazz to nuts & bolts mix.

Old Bay Seasoning has popped up. It adds a nice different flavor.

What would YOU do with all that pork?

 

[Uncle Bob]

I see a few sandwiches on the horizon....
The meaty bone would be good in a pot of beans......
Maybe some of it Jazzed up along with some tater salad and slaw on the side....
Sounds like lots of good eats ahead....

Enjoy!!

 

[Chef Munky]

I'd add some to scalloped potatoes.
Make pork pies.
Pot of maple beans.
Hash browns

Oh,I just don't know..

 

[Josie1945]

Pork Fried rice, BBQ sandwiches,Pizza with BBQ sauce
Dice some up and scramble with eggs, Pork Egg Foo Young
Grilled Cheese sand with Pork. Big pot of beans with the ham bone
and corn bread.
Any thing you make with it will be yummy!! Keep us posted.
Josie

 

[Kayelle]

Z, I definitely would do some Enchiladas, and also a Tamale Pie. I have a good TNT and easy Tamale Pie recipe......holler if you be wanting it.

 

[PrincessFiona60]

I'm partial to Pork Green Chili.

 

[Zhizara]

Z, I definitely would do some Enchiladas, and also a Tamale Pie. I have a good TNT and easy Tamale Pie recipe......holler if you be wanting it.

Now you're talking. My tamale pie recipe is the one that used to be on the back of the bag of cornbread stuffing Stove Top. I've got a box of generic cornbread stuffing, I've also done it with cornbread batter poured over the top and cooked according to the cornbread directions. Clever and delicious.

I've also got flour tortillas and salsa as well as enchilada sauce. This time I'll toast up the enchiladas without sauce and just serve the sauce separately. The tortillas got gooey last time, didn't like it.