Whoa. This early morning was officially the first pull the coat out of the closet your going to need it day.
Brrr. First day of put on your coat in the early morning also snaps me right into the mode that the beautiful season of fall is indeed upon us, and I can finally buy some bright colored mums and be inspired by a little fall decorating, along with some apple picking too. The first chill also has me real excited to share with you a new season favorite, I call it ‘Save that Pork Juice 16 Bean Soup.’
The soup came about while helping to clean up after a friends party in the early spring, when the remaining accumulated juice from the pork in the slow cooker was about to get poured straight down the drain. Of course, I didn’t yell out ‘Save that Pork Juice 16 Bean Soup,’ though I did quickly intervene on straining and saving the Pork juice before later instructing on its tasty possibilities.
Really you can use any remaining juices and broths from the Dutch Oven to your slow cooker to magically transform your soups into having much tastier flavor profiles beginning your process simply following soup making basics then combining your given amount of flavored juices with other broth, or even water, to equal the amount of liquid needed.
Beans of course, absorb a lot of liquid. You can even label and freeze any remaining juices, saving them for later on if you’ve not the time to make soup shortly after preparing the dish from where you collected the juice.
You could even get really crazy and combine a few different types of saved frozen juices for your soup. The key point to remember from gatherings with family and friends to Slow Cooker specials at a Tailgate or Team Family Dinner is: ‘Save that Pork Juice’ and later then you too can enjoy creating your own seasonal favorite like my ‘Save that Pork Juice 16 Bean Soup.’
One of the best ways to use pulled pork juice is during reheating. Drizzling the juice over the meat before microwaving, heating it in the oven, or putting it on the stovetop helps to retain the meat’s moisture. If you keep the juice on hand, it’s also ideal for takeout leftovers.
Brrr. First day of put on your coat in the early morning also snaps me right into the mode that the beautiful season of fall is indeed upon us, and I can finally buy some bright colored mums and be inspired by a little fall decorating, along with some apple picking too. The first chill also has me real excited to share with you a new season favorite, I call it ‘Save that Pork Juice 16 Bean Soup.’
Whoa. This early morning was officially the first pull the coat out of the closet your going to need it day.
The soup came about while helping to clean up after a friends party in the early spring, when the remaining accumulated juice from the pork in the slow cooker was about to get poured straight down the drain. Of course, I didn’t yell out ‘Save that Pork Juice 16 Bean Soup,’ though I did quickly intervene on straining and saving the Pork juice before later instructing on its tasty possibilities.
Dont discard those tasty accumulated juices from the Roast Pork in your Slow Cooker! Instead, soak a bag of the colorful 16 Bean Soup mixture overnight and use those pork juices to create a delicious, flavor filled soup the following day. Recipe time reflects soup preparation and not the time for preparing a Slow Cooker Pork Roast, or soaking the beans overnight
Beans of course, absorb a lot of liquid. You can even label and freeze any remaining juices, saving them for later on if you’ve not the time to make soup shortly after preparing the dish from where you collected the juice.
The key is to taste your “Liquid Gold” and try to imagine where its flavor best belongs. The pros suggest using richer, meatier specimens to season split peas, particularly salty or aggressively-flavored ones with lentils, and lighter braising liquids (or at least somewhat diluted ones) for rice. The possibilities are endless; follow your heart.
Alice Osborne Weekly Newsletter Contributor since 2006 Email the author! [email protected] Please enable JavaScript to view the
I cooked a cut of pork loin in my slow cooker yesterday for pulled pork sandwiches. The recipe I used was from a terrific site, 101 Cooking for Two (www.101cookingfortwo.com), and the results were delicious!
That wouldn’t surprise me, because as I researched the topic, one common piece of advice kept popping up: DON’T throw this precious stuff out; it has bounteous uses. Here are just some of the many clever things professional chefs and home cooks do with their leftover “Liquid Gold.” Maybe you’ve already tried one of these ideas? We’d love to hear your success stories.
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FAQ
Do you add the juices back to pulled pork?
What can I do with liquid pork fat?
How do you use leftover pork gelatin?
What can I do with pulled pork juice?
Answer: Well, there are several things that you can make with this tasty juice. First, you can use it to make a meat sauce. You can also mix it in soup and legumes. Pulled pork juice can also be used in simmering vegetables. Lastly, making mashed potatoes with this juice is also another option. Question: Can I store the leftover pulled pork juice?
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
Can you use pork juice in soup?
When making a soup or stew—especially one that includes meat— swap the pork juice in for some of the stock or water that the recipe calls for. It will make the soup taste rich and smoky, much the way a ham hock would. When cooking off a batch of beans for soup or chili, try adding some of the pork juices along with the water.
Can you eat canned pork with juices?
Canned pork with juices is a versatile pantry staple that can be used to make quick and tasty meals. The canned pork provides a convenient source of pre-cooked meat while the juices impart extra flavor. With minimal effort, you can whip up all kinds of savory dishes. This article will explore 10 delicious recipes using canned pork and its juices.