Last week I roasted a pork shoulder with bay leaves, thyme, salt and pepper, and a lot of garlic. After eating the leftovers, I took the bones and a few scraps of meat and simmered them for most of a day. Now I have 2 or 3 cups of garlicy pork stock; what should I do with it?
post #1 of 8
2/21/10 at 10:32pm