I guess we were really braising, in duck fat, since the meat had already been brined and roasted. Left-over pork loin rejuvenated into a barbeque sandwich. I had some duck fat in the fridge, so I brought it to a boil on the stove and threw in the pork. We covered it, and in a 210 F oven it cooked for 4 hours. The resulting meat was tender and flaky and tore up easily for sauce slathering and sando assembly. The sandwiches provided no photo opportunities as they were quickly munched down by the hungry inhabitants of our household. Jaybill was available to pose with his barbeque sauce, which was delicious. I used some of Chef’s chorizo vinaigrette to make a paste with mayonnaise, we spread that on the toasted buns. The tastiest morsel of the meal was found on the side of the dutch oven we used. An incomprehensible ducky-pork flavored paste stuck to the inside rim. It was like eating candy.
