"Frogleg" > wrote in message
...
> 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.

I used to do this on weekends and sell tacos from a street stand.
Brown the pork in a dutch oven, add water till halfway submerged.
Put the lid on the dutch oven and braise at 200 degrees overnight.
It should be falling apart.
Cool it and remove the congealed fat.
Then you can freeze it in whatever portions you want and spice
each however you please in when you thaw it.
The customer favorite was re-fried with green chili's and potatoes.
Another fav was re-fried with Thai chili's, potatoes and fresh basil.

HTH