Leftover pork roast
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Anonymous
| I made a shoulder roast out of a craving for roast pork, mashed potatoes and gravy. But the gravy never outlasts the roast. I guess the obvious thing is barbecue sauce but what else? |
Anonymous
| Tacos! |
Anonymous
| Cuban sandwiches |
Anonymous
| 1/2 thick slices, seared quickly in a hot pan, and served with applesauce or mashed sweet potatoes. |
Anonymous
| I would roast broccoli rabe and add sharp provolone on kaiser rolls. |
Anonymous
Yum! |
Anonymous
| Nachos. Tortilla chips + pork(mixed with some BBQ sauce) +cheddar and japalenos. |
Anonymous
| Bolognese made with pork or a short reheat in braising liquid for carnitas. |
Anonymous
This! Cuban sandwiches are awesome! |
Anonymous
| I also use mine in a pasta sauce I make (cream based) , sliced thin and added at the last minute or two so it doesn’t overcook. |
Anonymous
| My grandmother always made "chop suey" with it. In 2026, I'll just suggest stir frying veggies to go with, and an Asian-inspired sauce. |
Anonymous
+1 I'm craving a Cuban sandwich now! |
Anonymous
|
As a super easy meal, I throw it in the food processor (I also do this with leftover roast) and grind it up. Mix in jarred salsa, heat and serve with tortillas (corn or flour), black beans and bagged shredded Cole slaw cabbage and mix with Italian dressing. Growing up, a little meat shop made the slaw with the shredded baggage and very, very thin slices of cucumber.
You could also but the meat mixture in crunchy taco shells and top with shredded cheese, lettuce and tomatoes. |
Anonymous
|
I just slice thin and eat it cold. Sometimes in sandwiches with either thin layer of horseradish, or if I have on hand cranberry sauce, or pepper strawberry jelly (or something else sweetish).
Or like pp, cut and fry it. |
Anonymous
| Pork fried rice |