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Reply to "What to do with leftover juices from bbq pork shoulder"
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[quote=Anonymous]Maybe you are starting with too much liquid. I freeze the liquid while the meat is resting (just long enough to get the fat semi-solid and easy to scrape off). After I shred the meat, I skim the fat off of the juice and pour the rest over the meat, which it readily absorbs. There really isn't leftover juice after that. [/quote]
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