Bob wrote:
> I just don't want to toughen the pork.

I have a question for you guys. Some meat toughens when it is cooked
for a long time, like buffalo and pork (well now I know), but some
doesn't, like beef and chicken. Is that always the case with chicken
and beef? Or does it depend on what cut it is?

Bob wrote:

>You could make a kind of Sloppy Joe
>with the sauce and loose ground beef;

It's not the prettiest looking dish, but I usually make some ground
beef with marinara sauce, mushrooms, onions, cauliflower, and whatever
else I can find. Maybe some cumin, curry powder, paprika, garlic. And
then I serve that over whole wheat pasta, so that's why I asked about
the Mojito sauce. Do you think it would taste good with all those
ingredients, including the pasta?

Have a good dinner,

Luiza