Drippings - What can you do with them?

SteveWPBFL

Got some pan drippings from last night's boneless pork shoulder overnighter (the only kind I can 'pull' these daze (pun intended, HA HA)).

What can I do with them?

My generation has broken the 'gravy chain', my grandparents had gravy on everything, we don't hardly know how to make it.

SteveWPBFL

Bump. I'm pretty surprised that nobody had anything for this. I thought there'd be several good suggestions. I guess we all just pretty much pour them down the drain or out with the ash.

Little Steven

Lotsa stuff you can do with drippings but a butt is going to be heavily rubbed and not add a whole lot to anything. You could defat and pour in with the pull but it already has enough fat and moisture. A beef or leaner pork roast would be different 

Botch

I'm a cooking fanatic, love to experiment, am 52 years old but I still can't make decent gravy.

 

However, after living in Albuquerque for five years, I learned how to make enchiladas, the right way.  Any kind of meat fat in a cast-iron pan is the ideal way to soften corn tortillas.  Dip the tortillas in the hot fat, let them sizzle a few seconds, flip, sizzle a few seconds more, and then pull out and dip into red chile sauce, both sides.  Lay on a plate, cover with a mexican cheese, a light sprinkle of minced onion, and either stack or roll with more tortillas.

THAT, my friends, is good eats!  During the coldest part of the winter I save bacon fat from my breakfasts, same use; yum!  

lousubcap

@ Botch-I have "borrowed" the above and believe you have solved the OP's original request-of course a load of red chili sauce may be a bit of a challenge. about now:)

Focker

One trick I learned along the way...

Strain and pour brisket and shoulder drippings into an ice cube tray and freeze.  When frozen, remove and discard top layer of fat. 

These little flavor cubes will liven up anything, especially sauces.

Griffin

Add to bbq sauce for a smokier flavor.