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#lard

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Billy<p>Over the past 6 weeks or so, I have cooked two boneless pork butts in my dutch oven. (In the USA, this cut of meat is called the "butt" because it comes from the shoulder 🤷‍♀️). I have reserved and frozen the leftover liquid. Today, I thawed it out, added an equal part water by volume, brought it to a simmer, and then froze it in this ice-cube tray. I consider this to be seasoning rather than stock because it has all of the seasoning from the butts in it.</p><p>What should I do with the leftover lard?</p><p><a href="https://mountains.social/tags/pork" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>pork</span></a> <a href="https://mountains.social/tags/seasoning" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>seasoning</span></a> <a href="https://mountains.social/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mountains.social/tags/leftovers" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>leftovers</span></a> <a href="https://mountains.social/tags/lard" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>lard</span></a> <a href="https://mountains.social/tags/dinner" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>dinner</span></a></p>
Arthur Wyatt<p><a href="https://youtu.be/vCo4MHUB18k?si=ooLFToBSI-71QaiV" target="_blank" rel="nofollow noopener noreferrer" translate="no"><span class="invisible">https://</span><span class="ellipsis">youtu.be/vCo4MHUB18k?si=ooLFTo</span><span class="invisible">BSI-71QaiV</span></a> Starting out the morning the way you’re supposed to, by blasting out* Forkboy. (* on headphones. ** while doing the dishes.) <a href="https://wandering.shop/tags/music" class="mention hashtag" rel="tag">#<span>music</span></a> <a href="https://wandering.shop/tags/lard" class="mention hashtag" rel="tag">#<span>lard</span></a></p>
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