I braised a Swift pork shoulder yesterday. Using the package instructions, cooked at 350° to an internal temperature of 185° for shredability. It came out exactly as it was supposed to. It took about 4-1/2 hours for an 8# roast.
I took a small amount and put it in a frying pan with some Sweet Baby Ray's BBQ sauce for dinner last night.
Today, I'll strip the meat and package in dinner size amounts for the freezer. I also got a 5# chub of hamburger which will have to be cut into 6 packages (I like to use less than a pound as I usually mix with 1/3# of ground sausage.) Plus some other repackaging.
I don't know what dinner will be yet, but that's what's going on my my kitchen today.
So... What are you having for dinner?
I took a small amount and put it in a frying pan with some Sweet Baby Ray's BBQ sauce for dinner last night.
Today, I'll strip the meat and package in dinner size amounts for the freezer. I also got a 5# chub of hamburger which will have to be cut into 6 packages (I like to use less than a pound as I usually mix with 1/3# of ground sausage.) Plus some other repackaging.
I don't know what dinner will be yet, but that's what's going on my my kitchen today.
So... What are you having for dinner?
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