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Bo Ssam revisited, a guest post by Maddy

Possibly bo ssam's best attribute is also its most inconvenient - it makes a TON of food. While there's really nothing wrong with eating it two nights in a row, I spent the day at home and had plenty of time to revamp it. The best part of coming home to my mom's house is the kitchen's always fully stocked, though I did have to get Ian to go out for some jalapenos and avocados. Luckily, the Cool Whip Incident was not repeated.

It's a pretty simple solution to any leftover meat, to be honest. Chop up some pico de gallo: red onions, jalapenos (remove veins and seeds), garlic (minced), and tomatoes, with a little lime juice squeezed over the top. Sprinkle salt, crack pepper, mix with a spoon. There are literally hundreds of "perfect pico" recipes, but honestly, the proportions are totally up to your taste. I take a serious short cut with guacamole; just separate out some of your pico and add avocados. Mash together and adjust seasonings as needed.

Meanwhile, reheat the pork in the oven at a low temperature, about 250F. Warm tortillas on a baking sheet above the pork.

Once reheated, reserve about a half cup of the pork juices. Combine in a saucepan over low heat with a quarter cup of heavy whipping cream, and season with a teaspoon of smoked paprika and two teaspoons chipotle chili powder. Simmer until thickened.

Assemble. Wait 10 minutes for Ian to finish taking photos of food. Enjoy.

Uchi Finale: for your viewing pleasure...

Divine Pork