1. Take the meat out to rest, in a warm place
2. Add a few generous chunks of butter to the sauce
3. turn up the heat and deglaze the pan.
4. allow enough water to evaporate to get a good consistency and serve.
Tbh this is totally the way, I wasn't sure how to improve the thickness without using some sort of thickener but yeah probably just needs some butter/evaporation.
This is good.But if you are going to go this far with further cooking.
You just as well add a 1/3 to 1/2 stick of butter. And add a 1/4 cup of flour with the butter in a separate pan to heat your “ROUX” . Heat the butter flour mix but don’t let it start to brown when heating.
Then Add stock &stir
Was on some home-bake buns fresh from the oven, tried to get some really nice baps from my local bakery but they were sold out by noon so I had to get creative
Putting it on poutine is a fantastic idea though, I might try that with leftovers tomorrow!
Comments
https://www.sainsburys.co.uk/gol-ui/recipes/festive-mulled-cider-pulled-pork
Apparently you know more than most lol👍
(I own a bbq restaurant btw. You should follow me . Plz . I know you don’t have many accounts here. But I am building a new one here )
Trust me in this.
Try this instead
1. Take the meat out to rest, in a warm place
2. Add a few generous chunks of butter to the sauce
3. turn up the heat and deglaze the pan.
4. allow enough water to evaporate to get a good consistency and serve.
I owned a restaurant btw.
So I know this is the best way for taste .
You just as well add a 1/3 to 1/2 stick of butter. And add a 1/4 cup of flour with the butter in a separate pan to heat your “ROUX” . Heat the butter flour mix but don’t let it start to brown when heating.
Then Add stock &stir
Putting it on poutine is a fantastic idea though, I might try that with leftovers tomorrow!