Tuesday 29 September
Yes, despite the fact that we've
been snacking on it consistently, this was left over from the incredibly massive
pork butt we cooked in the crockpot back on Sept. 6.
We reheated the last succulent shreds with a
seat-of-the-pants barbeque sauce: dollops of David's pepper jelly, ketchup,
dijon mustard, and hoisin sauce.
Served it sloppily on an english muffin, alongside
another long-lived leftover: slow-cooked green beans with bacon, vintage Sept.
12.
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