Okay, I have this crazy idea for using leftover roasted pork shoulder. The meat was cooked low and slow and is buttery and flaky and delightful but I have a ton leftover and want to try something new that is not sliders or tacos. My thought was to shred and spread a layer in a saute pan, cook it so as to create a crispy crust underneath like how Persian rice is made. Would it be crazy or unnecessary to mix in yogurt to encourage this crust? Are there other things that would help create a delicious crispiness without totally drying out the meat? I do have some drippings/gravy leftover to 'mop' with during or at the end. Thoughts?
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