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BACON IS FOR CLOSERS...
- Thread starter Life Hawk
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Got to love that pig juice.
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Got to love that pig juice.
Somehow it just doesn't sound all that appealing if you call it pig "juice" rather than pig "oil" or pig "fat."
Not sure why that is, but for me at least, something doesn't quite sit well.
But I will say this: of all the gravies you can make with various meats and cuts, I do believe that pork gravy from a picnic shoulder is the best tasting gravy.
I now cook a chopped yellow onion or two and three or four garlic cloves with the meat. Then, I put the broth (not juice
) in a blender with the cooked onions, garlic, and a little heavy cream. Blend that up good (but nor real good - otherwise it gets foamy). And it thickens it up a bit to make it more like the gravy I Used to eat back when I ate stuff made with flour. It isn't zero-carb, but it is low carb, and the carbs in it are much better for you than processed wheat flour. I'll even sometimes cook a small carrot or two with the meat and then blend those with the onions, garlic and pig juice (there, I said it) and again, it won't be carb free, much better for you than a regular gravy would be if you are in need of keeping the blood sugars low.
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My contribution- Costco has Carnitas that are really good. In a corn tortilla with a little lettuce and Pico. Yum.
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Unfortunatley, for the type 2's among us who are keeping it under control by eating low carb, those tasty corn tortillas are a no no.
Sad. Very sad. But also true. And very, very, very sad.
But carnitas with pico does sound yummy delicious.
I'm a Costco member but not once in all these years have I stopped at the food court or whatever they call it.
But now I'm curious about these Carnitas.
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Make a bowl.
Also good with eggs.
Freezes well. For two people we broke it down into 4 packets.
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