On Sat, 01 Aug 2015 18:51:41 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sat, 01 Aug 2015 16:19:14 -0500, "cshenk" > wrote:
> >
> > > Janet B wrote in rec.food.cooking:
> > >
> > > > Pulled pork. I really do not care for pulled pork but my husband
> > > > loves it so I make it 3,4 times a year. I have finally settled
> > > > on a happy compromise. I pull half the roast and leave half in
> > > > one piece. Husband can have his pulled pork with sauce and I can
> > > > have cold sliced pork sandwiches.
> > > > Janet US
> > >
> > > Oddly, I do that too. I have a big one going right now. I didnt
> > > check size before I opened the package but Don had to trim it a bit
> > > to fit in the large oval crockpot (trimmed bit in the freezer).
> > >
> > > I plan several meals from it, only some to be pulled pork.
> > >
> >
> > Me too. Hubby isn't crazy about any form of BBQ sauce and prefers his
> > dinner on a plate, so I slice his, serve it with a couple of sides and
> > make a pulled pork sandwich for myself. The rest of it is used for
> > carnitas and other pork based dinners ending in my version of posole,
> > which uses fresh corn in place of the hominy.
>
> I might wantto try that Posole for a work lunch. Got a rough idea of
> how you do it?
>

It varies according to what I have in the refrigerator. Look at any
posole recipe (which seem to vary by cook) and use what appeals. I
use the pork broth and extend it with chicken broth if necessary,
fresh chilies that I prepare and keep in the freezer, some salsa,
onion, cilantro, leftover bits of pork, seasonings and the corn.
Other additions can be tomatoes and/or beans.

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sf