On Fri, 20 Feb 2004 12:51:09 GMT, Frogleg >
wrote:

>is on sale. Can I whomp up a batch of bunch of meat to freeze for
>fillings, etc.? How long at what temperature? I'm looking for a prep
>that melts out/disappears nearly all the fat and leaves something
>suitable for being "shredded with 2 forks" as a result.

Just rub a whole one with some spice for aroma, then pop it in a
low oven, say 260 or so, and cook for 6-8 hours until it reads 195
in several places. Then you can shred or chop, then fry (with a
little water or broth) with additional spices of choice.

Alternatively, you can cut it up into chunks and simmer in broth
to cover, and spices of choice for an hour or two, letting the
liquid evaporate at the end with the lid off. Then mash it up and
it's ready to go. This is what I do with "butt chunks for
carnitas" I get from the butcher.

-sw