Pork stock and what it lead to

Open faced pulled pork sandwiches

Sprouts had a good price on Pork loin roast for 1.88lb. So I bought enough to make pulled pork.

I used vegetable/fruit stock to boil with lemon pepper corns and a bay leaf.  I stripped the meat and separated into  4 containers. And used a ladle of stock and different spice to flavor the four containers separately.  Kalen really liked using part hickory bbq sauce, garlic powder and the pork stock whereas, I really liked adding white balsamic vinegar, garlic powder, dehydrated pizza sauce, and pork stock. I guess he likes it sweet and I like it more acidic. It made really good sandwiches for lunch.

I also picked up potatoes at sprouts and originally intended to use the Idaho and sweet potatoes to dehydrate to make chips. However, after making pulled pork, I realized I had invaluable pork/vegetable stock left over. So I made mashed potatoes.

Boil in pork stock

• 2 medium Idaho potatoes, cubes with skin on
• 1/4 of a yellow onion, sliced

When potatoes are soft, add

Thick and Creamy Mashed Potatoes

•  3 garlic cloves sliced

Once garlic has lost its white color. Remove potatoes, onions, and garlic from stock to a food processor and season with cracked pepper and pinch of dried basil (or parsley).

Turn on low, add

• heavy whipping cream
• 1 T of butter, small cubes

 When the potatoes have been completely mashed, turn off processor and add melted cheese. I used Colby jack and spicy Wisconsin Cheddar. 

Now, I still had some stock left over and I couldn't just let it go to waste.

So I threw a handful of pinto beans and let sit on low for about 2+hours. Once soft. I threw a handful of brown rice (1:1 ratio to the liquid). And left on low until the rice absorbed most of the liquid. Turned stove off and let cool.

Meanwhile, all of this is going on, I dehydrated the sweet potatoes.

Took about 5hours I'm guessing because I lost track of time and don't know how long it took. Once they were crispy, I removed while still warm misted with sunflower oil and sprinkled cinnamon over them. And served as our dessert with few spoons of fage yogurt with clover honey.

Oh what next...