Last weekend, I bought my first whole shoulder of pastured pork, and did my own butchery to make many meal sized cuts from it. Hooray!
The first thing I cooked down was all the bones that were in the shoulder with all the meat and cartilage that were hard to remove. The next day, all that lovely 'close tot he bone' meat had come off and I pulled the bones out. I ran all the meat, fat and liquid through a blender and placed it back in the crockpot with spices to become a smooth pork stew/soup.
I added some beef gelatin to the soup to thicken it, but I surprised myself with how well it worked. Too Well, in fact.
I now have a tub of
ummm Pork Pudding. The gelatin from the bones + the gelatin powder conspired to set-solid the entire portion I set back for another day. It is the color of cooked pork w/ green flecks from the peppers. I think it is DELICIOUS, and super satifying... but not so great to look at...
So, want some?
The second meal from it was pulled pork (mexican spicy) made over night in a crock pot and it was wonderful and a bit more like what I have already been making.