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I just noticed the second part of the question, about the pan drippings.

I typically let them cool so I can separate out grease (save it ... it's great for frying up potatoes), and then reduce the rest of the liquid. I then put it in a blender with the carrots and onion (I don't usually add celery; but I do throw in garlic cloves, which I also blend) ... give it a quick taste for seasoning (don't season heavy, though, if it's too loose you might have to reduce it further).

I also find that after you pull the pork, it's like a sponge, so a laddle or two over the pork will get absorbed and both help to season the meat and keep it juicy. (if you like your pork wet).

... for my take on browning the pork, see my comment to James Slagelcomment to James Slagel

I just noticed the second part of the question, about the pan drippings.

I typically let them cool so I can separate out grease (save it ... it's great for frying up potatoes), and then reduce the rest of the liquid. I then put it in a blender with the carrots and onion (I don't usually add celery; but I do throw in garlic cloves, which I also blend) ... give it a quick taste for seasoning (don't season heavy, though, if it's too loose you might have to reduce it further).

I also find that after you pull the pork, it's like a sponge, so a laddle or two over the pork will get absorbed and both help to season the meat and keep it juicy. (if you like your pork wet).

... for my take on browning the pork, see my comment to James Slagel

I just noticed the second part of the question, about the pan drippings.

I typically let them cool so I can separate out grease (save it ... it's great for frying up potatoes), and then reduce the rest of the liquid. I then put it in a blender with the carrots and onion (I don't usually add celery; but I do throw in garlic cloves, which I also blend) ... give it a quick taste for seasoning (don't season heavy, though, if it's too loose you might have to reduce it further).

I also find that after you pull the pork, it's like a sponge, so a laddle or two over the pork will get absorbed and both help to season the meat and keep it juicy. (if you like your pork wet).

... for my take on browning the pork, see my comment to James Slagel

1
source | link

I just noticed the second part of the question, about the pan drippings.

I typically let them cool so I can separate out grease (save it ... it's great for frying up potatoes), and then reduce the rest of the liquid. I then put it in a blender with the carrots and onion (I don't usually add celery; but I do throw in garlic cloves, which I also blend) ... give it a quick taste for seasoning (don't season heavy, though, if it's too loose you might have to reduce it further).

I also find that after you pull the pork, it's like a sponge, so a laddle or two over the pork will get absorbed and both help to season the meat and keep it juicy. (if you like your pork wet).

... for my take on browning the pork, see my comment to James Slagel