Add the cooled
reserved meat sauce and toss to combine.
Not exact matches
If a marinade is to be used later for basting or as a
sauce, make a larger batch and
reserve a portion before adding the
meat.
Chop the
reserved squash pulp and add it to the
meat along with a few grinds of black pepper a few pinches of sea salt, the oregano, and the tomato
sauce.
Add the
reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the
meat is very tender and the
sauce is thickened, around 30 minutes.
For more moisture some off the
reserved cooking juices and BBQ
sauce is mixed into the shredded
meat.
The
meat was fine, I shredded it and added the
reserved sauce, and it was great, but I didn't get the added depth from the cooked
sauce.
Moisten hands with some of
reserved milk from breadcrumbs, then roll
meat mixture between palms into golf - ball - size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in
sauce in pot.
Sprinkle the flour over the
meat; stir in the tomatoes, Worcestershire and HP
sauces, salt, pepper, broth and
reserved vegetables and let simmer for 30 minutes.