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A shrink wrapped package in my freezer was badly labelled, so I guessed it was pork shoulder and cooked it sous vide for 3 days at 135 ⁰F. It tasted okay but it fell apart like crumbs and it's a bit dry. (It was a pork loin roast probably).

I was thinking of grinding it up with some whipping cream (food processor) and making a pâté (based on Julia Child's suggestion about salmon mousse). Should I add anything else to the mix? What condiments?

Or should I do something else with it? I've got 1.5 - 2 lbs of it.

A shrink wrapped package in my freezer was badly labelled, so I guessed it was pork shoulder and cooked it sous vide for 3 days at 135 ⁰F. It tasted okay but it fell apart like crumbs and it's a bit dry. (It was a pork loin roast probably).

I was thinking of grinding it up with some whipping cream (food processor) and making a pâté (based on Julia Child's suggestion about salmon). Should I add anything else to the mix? What condiments?

Or should I do something else with it? I've got 1.5 - 2 lbs of it.

A shrink wrapped package in my freezer was badly labelled, so I guessed it was pork shoulder and cooked it sous vide for 3 days at 135 ⁰F. It tasted okay but it fell apart like crumbs and it's a bit dry. (It was a pork loin roast probably).

I was thinking of grinding it up with some whipping cream (food processor) and making a pâté (based on Julia Child's suggestion about salmon). Should I add anything else to the mix? What condiments?

Or should I do something else with it. I've got 1.5 - 2 lbs of it.