So a few weeks ago I did up 20+ lbs of pulled pork to begin stocking up for the winter. Part of my process is an injection marinade with quite a bit of butter in it. I also continue to bast the pork once an hour or so through wrapping time. The drip pan gets a pretty good amount of dripping in it due to the basting. After the pork gets wrapped and moved to the oven to finish, i take the drip pan out, let it come down to room temp, then into deep freezer. The "juice" goes to the bottom and the butter/fat rises to the top and solidifies.
the juice goes back into the pork when it comes out of the cooler.
The butter, I chopped up into blocks, froze it and have been using for whenever I would use regular butter. Wife made a pan sauce from the drippings of a roast beef.
Used it to make mashed potatoes, eggs, hash browns, fried up some homemade sausage, put a dab in there.
Wife made "from scratch" dinner rolls last night that called for melted butter in the mix. She used my smoked butter.
Excellent!!!
the juice goes back into the pork when it comes out of the cooler.
The butter, I chopped up into blocks, froze it and have been using for whenever I would use regular butter. Wife made a pan sauce from the drippings of a roast beef.
Used it to make mashed potatoes, eggs, hash browns, fried up some homemade sausage, put a dab in there.
Wife made "from scratch" dinner rolls last night that called for melted butter in the mix. She used my smoked butter.
Excellent!!!
