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Ryan Finney ha publicado una actualización
hace meses (editado)
Level:
Scoolinar
#ZeroWasteChallenge
So, this is what happened with that pork shoulder the other day. Pulled and piled up with homemade pickles, a lone jalapeño and old cilantro worked. The apples frome the pot were used in the BBQ sauce. The smoked fat was separated and reserved, I used some of it for toasting the buns (I also seared a steak in some, deelish!) Some carrot tops and bottoms went into making a slaw with a half a cabbage and a pear that didn’t fit for the cook. Smoked carrots and fennel reheated with a little apple cider.
Bernd Hamrodi, Orsolya Csernák ySussan Estela Olaya3 Comentarios-
Level:
Scoolinary Team
What an amazing way to make the most of every ingredient! It’s a perfect example of how to be creative in the kitchen while reducing food waste, using every part to its fullest🫶🏻. Plus, those flavor combinations sound delicious, especially the idea of toasting the buns with smoked fat. Thanks for sharing this delicious creation! Best regards.
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Level:
Scoolinary Team
Wow, Ryan, this sounds incredible! 👏You’ve truly embraced the zero-waste challenge with your pork shoulder dish. 😎From the homemade pickles to the smoked carrots and fennel, it’s a delicious and sustainable meal. Congratulations!
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Level:
Scoolinar
I love it. 🤩🤩🤩🤩🤩
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