I have a left over pork roast, besides sanwiches, what else can I do with it?!


Question:

I have a left over pork roast, besides sanwiches, what else can I do with it?



Answers: Pull the pork apart, like a pulled pork sandwich, and put it in a pan with a little water and cover. Once it starts to warm up add taco seasoning, stir and simmer it down, try not to over cook at this point or the meat will dry out.
Warm up some tortillas and enjoy. I prefer flour tortillas, but you can also try corn. make a nice stew. just add some veggies yummmmm! Make carnitas. Soup is good too. If you're feeling adventurous, then making dumplings could be great. Curry it and serve with rice.

Make Pulled pork BBQ

Pull out the wok and have a pork stir fry.

Pork Fried Rice

Make Pork pies- (baked meat patties) pork hash There are tons of things you can do! You can make stew, chili, soup, etc -- the possibilities are endless! :o)

Here are some of my recipes! Hope they are helpful and enjoy!

PORK CHILI:
This pork chili is made with tomatoes, chili beans, pork, chile peppers, and other seasonings.
INGREDIENTS:
2 to 2 1/2 pounds pork loin or lean pork shoulder or pork roast, cut in 1-inch cubes or strips
2 tablespoons vegetable oil
1 large can (28 oz) diced tomatoes in juice
1 can (16 oz) chili beans, undrained
1 can (8 oz) tomato sauce
1/2 cup salsa
1/2 cup chopped onion
1 small bell pepper, chopped
1 tablespoon chili powder
minced jalapeno or other hot chile, to taste (optional)
1 clove garlic, minced
salt and pepper to taste
1/4 teaspoon cayenne pepper, or to taste
PREPARATION:
In a large skillet, brown pork cubes in hot oil over medium heat. Drain. Place pork in crockpot; add remaining ingredients. Cover and cook on low for 8 to 10 hours.
Serves 8 to 10.
Good with cornbread or crackers.

PORK TOMATO STEW:
Serve this spicy, flavorful stew with cornbread and a tossed salad for a full and hearty meal.
INGREDIENTS:
2 pounds boneless pork ribs or loin, trimmed and cut in bite-size cubes
salt and pepper
1/4 cup flour
2 tablespoons olive oil
1 1/2 cups diced celery
1 cup chopped onion
2 cloves garlic, minced
2 cups chicken broth
3 to 6 tablespoons drained jalapeno rings or chopped mild chile peppers
1 cup julienne cut carrots
2 medium potatoes, cut in small cubes
1 pound tomatillos, husks removed, washed and diced
2 cans (14.5 ounces each) diced tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
hot sauce, to taste
salt and pepper, to taste
fresh chopped cilantro, optional
PREPARATION:
Sprinkle pork cubes lightly with salt and pepper; toss with the flour. Heat 2 tablespoons olive oil in a large skillet; add pork and saute, stirring, until nicely browned; transfer to a 5 to 6-quart slow cooker.
In the same skillet, adding a little more oil if needed, saut?? the celery and onion until tender. Add garlic, chicken broth, and jalapeno peppers or mild peppers, stirring and scraping browned bits from the bottom of the skillet. Set aside.
Meanwhile, add to the slow cooker the carrots, potatoes, and tomatillos. Pour tomatoes over the top, then add the onion and celery mixture from the skillet. Stir to blend ingredients. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. Add seasonings. Cook for 1 to 2 hours longer on HIGH or about 2 to 3 hours longer on LOW. Taste and adjust seasonings. Serve with a sprinkling of cilantro, if desired, and hot baked cornbread.
Serves 6 to 8.


CHEESY PORK AND MACARONI:
1 1.8 oz package white sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to directions, drained
1 1/2 cup fully-cooked ham
1 cup frozen green peas

Cooking Directions
Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
Serves 6
*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.
Serves 6.


Let me know if you need any more ideas! I'm always happy to help! :o) I'm sure your recipes will come out tasty!! I had left over pork tenderloin a few weeks ago...I made burritos.
Onion, sliced
Tomato, diced
Can of black beans, drained
Small can of corn, drained
Salsa
Sour cream
Cheese
Tortillas
cold pork roast, chopped or shredded

Saute the onion in a small amount of oil until soft. Add Tomatoes, beans, corn, pork and a couple spoons of salsa and heat until warm. Spoon into warmed tortillas and munch!

If you want it spicier, add a spoon of taco seasoning when you saute the onion. You could also add a few shots of hot sauce.

Other ideas: Pork nachos, egg scramble with veggies and shredded pork, top a pizza, shred and add bbq sauce for pulled pork sandwiches. We had left over beef roast. We cut up the beef and added it to beef ramen noodles. Stir fry or fajita roll up I've made sausages with it. And Hungarian goulash, and even sliced it in thin strips for stir-fry or to add to an alfredo sauce. Tacos. Pork Fried Rice

2 tablespoons oil
1 cup sliced mushrooms
1 cup bean sprouts
3 cups cold cooked rice
1 cup cold cooked pork, small dice
2 green onions with tops, sliced
3 eggs, lightly beaten
1 tablespoon oil
3 tablespoons soy sauce
1/4 teaspoon pepper
Heat oil in large skillet.
Saute mushrooms for 2 minutes.
Add bean sprouts, rice, pork, and onion.
Cook and stir for 6 minutes.
Push rice to the side of the skillet.
Add the 1 T oil; add eggs; cook and stir until eggs are thickened.
Stir eggs and rice together.
Stir in soy sauce and pepper.

Pork & Shrimp Egg Rolls Or Wontons
Yield: 16 Egg rolls

8 dried mushrooms
1 oz bean threads
8 oz shrimp, deveined & peeled (fresh or frozen)
8 oz lean, boneless pork
2-tb water
2-tb oyster sauce
1 tb rice wine
2 ts cornstarch
1 tb cooking oil
1 tb-grated gingerroot
2 cloves garlic, minced
1 md carrot, finely shredded
1/2 c fresh bean sprouts, chopped
2 green onions, sliced
Cooking oil or shortening for deep-fat frying
16 egg roll wrappers or
64 wonton wrappers
Bottled sweet-and-sour sauce
Bottled Chinese mustard sauce

Soak mushrooms for 30 minutes in enough warm water to cover. Rinse well; squeeze to drain. Finely chop, discarding stems. Soak been threads for 15 minutes in enough warm water to cover Drain well; squeeze out excess moisture. Cut into 2-inch lengths. Thaw shrimp, if frozen. Finely chop shrimp and pork. Mix water, oyster sauce, wine, and cornstarch in a bowl. Heat 1-Tbsp oil in a large skillet over medium-high heat. (Add more oil as needed during cooking.) Stir-fry gingerroot and garlic in hot oil for 15 seconds Add carrot, sprouts, and onions; stir-fry for 1 to 1 1/2 minutes or till crisp-tender. Remove from skillet. Add shrimp to skillet; stir-fry for 1 to 2 minutes or till pink. Remove. Add pork; stir-fry for 2 to 3 minutes or till meat is no longer pink. Push meat to sides of skillet. Stir sauce; pour into center of skillet. Cook and stir till bubbly. Cook and stir 1 minute more. Return shrimp and vegetables to skillet. Add bean threads and mushrooms. Stir to coat with sauce. Remove and cool. Heat 1 1/2 to 2 inches cooking oil in a wok or 3 quart saucepan to 365 degrees. Fill wrappers.

To wrap a Wonton: Place the wonton wrapper with a point toward you. Spoon 2 tsp. of filling diagonally on the wrapper, just below the center. Fold the bottom point over the filling; tuck it under the filling. Roll the wonton wrapper once to enclose the filling; leave about 1 inch unrolled at the top of the wrapper. Moisten the right-hand corner of the wrapper with a little water. Pick up the right- and left-hand corners of the wrapper and bring toward you, below the filling. Overlap the right- and left-hand corners; press together to seal.
To wrap an Egg roll: Place the egg roll wrapper with a point toward you. Spoon 1/4 cup of filling diagonally on the wrapper, just below the center. Fold the bottom point over filling; tuck it under filling. Fold the right and left corners over the filling to form an envelope shape. Roll the egg roll toward the remaining corner. Moisten the top point with water and press firmly to seal. Fry a few at a time, in hot oil for 1 to 2 1/2 minutes or till golden, turning once. Remove from oil. Drain on paper towels. Keep warm in a 300-degree oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard.

nfd? I'd add bbq sause to them and slap them on a baked potato, but thats just me. You can do a rice and veggie thing with some basmati rice. I also like to use it in rollups with cheese and salsa and veggies.



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