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Two days before this I pulled out two venison roasts and set them to thaw in the fridge.
Once thawed I dry brined them with Kosher salt for 24hrs.
Then I seasoned them with my spiced up version of Lawry's Seasoned Salt and tied them tightly so they'd smoke longer and more evenly.
I set up the smoker at 200°-225° with hickory, and gave them an hour and a half of smoke.
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Then in my 12qt dutch oven I browned some onions in bacon grease, and did the same with the roasts.
Added a jar of sofrito and enough vegetable stock to almost cover the roasts.
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Brought it to a rolling boil on the stove top, and then back into the smoker at 325° (no smoke).
Cooked it about 6 hours till it was falling apart tender.
Made mashed taters and mixed veggies for sides.
Took the drippings from the DO and made a tasty gravy.
https://i.imgur.com/WNl2iYFl.jpg
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So Chile, when is your cookbook coming out?
I do something similar with venison roasts, up through the brining smoking, cooking and shredding. The leftover shredded smoked venison roast makes a killer omelete with caramelized onions, mushrooms, peppers, and some sharp cheddar.
Sorry,it has been given thought, but I don't foresee a cookbook.Quote:
Originally Posted by fordguy
I like using leftover pot roast similar to you, but in a variation of machacado con huevos.
But this time I'm saving the leftovers for tacos tomorrow.
Are you and your family okay? Scares me a little when you say that there are leftovers from a meal like that.
I have been missing your cooking posts. This sounds great. I am not familiar with the Iberia sauce but it looked good in the pot.
It's decent, nothing special, just a short cut because I was too lazy to make my own fresh.Quote:
Originally Posted by oldfisherman