Chug it

Anonymous wrote:How do you guys toss it without leakage? Ziplock bag and then trash?

We usually refrigerate the juices, scrape off the congealed fat and dispose of it in a coffee can, and the rest can go down the drain. You just don’t want the rendered fat going down the drain.

Turn it into soup, use juice in place of water

How do you guys toss it without leakage? Ziplock bag and then trash?

Of you don't already know, just let it go

when I smoke a shoulder....I usually always reserve some of the juice. I us a turkey baster and let it separate and then take some of brown water and save it. its basically like liquid smoke.

wonderful to add to various other meats when cooking.

Use it as base for a noodle or other hearty soup. Or make a gravy.

refrigerate it so you can take off the fat then pour the juice back on the meat.

Use some of it instead of water to make rice.

I don’t eat pork - but with beef, I freeze the juice and use later for soup base. I do the same for chicken.

You can toss it or save a little bit to pour over the dogs food.

Anonymous wrote:The pan is full of potentially useful juices after removing the meat for pulled pork sandwiches. Is there anything useful to do with all of the juices or do I toss it?

LOL. Just toss it OP.

I always just toss it. Just don’t pour it down the drain.

Make gravy or jus. You can freeze it if you don't use it with the pork now.

The pan is full of potentially useful juices after removing the meat for pulled pork sandwiches. Is there anything useful to do with all of the juices or do I toss it?