Leftover Roast Pork Ideas?

"Bob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi,
Another Bob here.
I made roast pork shoulder for Christmas dinner. Marinated it in sour
orange juice and lots of garlic and some oregano and good Spanish olive
oil.
It was toothsome.
I'd like some ideas of what to do with the leftovers for dinner tonight.
I don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull
broth and then when nearly falling apart tender, cook it with some rice
and sauted onion and Goya seasoning.
Can you think of something different.
Thanks,
Another Bob

First step is to start planning for next time. If you had cooked it longer
and slower, it would already be tender, they the only thing left to do is
make sandwiches.You have to break down the collagen to make it tender.

Other than that, your idea will work.

In article <[email hidden]>,

Bob said:

Hi,
Another Bob here.

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the case
may be) tend to have a long streak of smartass in them. What've you got
to say for yourself?

Quoted message said:

I made roast pork shoulder for Christmas dinner. Marinated it in sour

Quoted message said:

Thanks,
Another Bob

Well, I'm pretty boring, but I'd making hot pork sandwiches (with gravy)
or chow mein (not to be confused with stir fry).
--
http://www.jamlady.eboard.com, updated 12-22-05

"Melba's Jammin'" > wrote in message
news:[email hidden]...

Quoted message said:

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the case
may be) tend to have a long streak of smartass in them. What've you got
to say for yourself?
(snippage)
Well, I'm pretty boring, but I'd making hot pork sandwiches (with gravy)
or chow mein (not to be confused with stir fry).
--
http://www.jamlady.eboard.com, updated 12-22-05

LOL,
Perhaps 'Pork Smartass' might have been a good choice too!
Thanks, Jamlady, I hadn't thought of Chow Mein but now you have me thinking
in that direction, I'm in the mood for Lo Mein! (Possible Song Parody Title
Alert!!!)
I think there's also a traditional Cuban dish made with leftover lechon and
white rice and black beans all munged in together. Don't know what its
called and I'm not hungry for that anyway. . .so why did I bring it up?
Hmmmm. Hot roast pork sandwidges smothered in hot pork gravey. **sigh**. .
..after I lose another hundred pounds. . .or tomorrow. . .after all, I am off
all week so I don't HAVE to look my best. . .
Thanks,
Another(smartass)Bob

Leftover pork roast makes great pork & beans. Cut or tear it to your
preference. Keep the temperature low and add the pork near the end of
cooking.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Leftover pork roast makes great pork & beans. Cut or tear it to your
preference. Keep the temperature low and add the pork near the end of
cooking.

or a ham and spinach quiche with tomato/garlic/turmeric mayonaisse. i used
one of those pre-shredded bagged cheeses ( 5 cheese italian blend) because
i've got limited use of hands, but you can use whatever you please ;-). The
hubster actually took a moment from woofing down dinner to actually comment
how good it all was, even the sauce :-)
--
lynn

On Mon, 26 Dec 2005 18:15:43 GMT, "Bob" <[email hidden]>

Quoted message said:

Hi,
Another Bob here.
I made roast pork shoulder for Christmas dinner. Marinated it in sour
orange juice and lots of garlic and some oregano and good Spanish olive oil.
It was toothsome.
I'd like some ideas of what to do with the leftovers for dinner tonight. I
don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull
broth and then when nearly falling apart tender, cook it with some rice and
sauted onion and Goya seasoning.
Can you think of something different.

It's not a main course, but I like to grind up leftover pork and
mix it with mayo and onion for a pork spread for crackers and
sandwiches.

-sw

Melba's Jammin said:

In article <[email hidden]>,

Bob said:

Hi,
Another Bob here.

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the case
may be) tend to have a long streak of smartass in them. What've you got
to say for yourself?

Quoted message said:

I made roast pork shoulder for Christmas dinner. Marinated it in sour

Quoted message said:

Thanks,
Another Bob

Well, I'm pretty boring, but I'd making hot pork sandwiches (with gravy)
or chow mein (not to be confused with stir fry).

---= Column A =---
House Special Pawk Fly-Lice!

Bob said:

Hi,
Another Bob here.
I made roast pork shoulder for Christmas dinner. Marinated it in sour
orange juice and lots of garlic and some oregano and good Spanish olive oil.
It was toothsome.
I'd like some ideas of what to do with the leftovers for dinner tonight. I
don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull
broth and then when nearly falling apart tender, cook it with some rice and
sauted onion and Goya seasoning.
Can you think of something different.
Thanks,
Another Bob

Try this!

Tacos Al Pastor #2

# For the adobo: 10 Pasilla peppers
# 10 Guajillo peppers
# 1/2 garlic head, pealed
# 1/4 liter white vinegar (1 cup?)
# 1/4 Tb (ground?) cumin
# 5 cloves
# salt to taste
For the meat:
# 2 lbs. Pork, any cut, just make sure it is sliced THIN
# 1 Large onion, finelly chopped
# 1/2 cup Pineapple chunks (or juice)

Preparation:

1. Clean the peppers and simmer them in the vinegar until they are
soft. Add remaining ingredients and puree. If it is too thick, add
some more vinegar.

2. Return to stove and bring to a boil, stirring continuosly so as not
to burn it. When it reaches boiling point, remove from heat and allow
to cool.

3. Spread adobo over each of the pork slices, layering the pieces on
top of each other forming a neat pile. Cover and let sit for at least
5 hours in refrigerator.

4. Add a little bit of oil to a hot pan/skillet, and sear each piece
of meat on both sides. When done searing all the meat, chop it into
small (1/8"😉 pieces and return to skillet, this time adding the onion
and the pineapple pieces or juice. Let it simmer for a couple of
minutes, the wonderful smell will let you know when it is done!

Goes great with home-made corn tortillas.

There are lots of other recipes for pork at this web site:
http://www.pepperfool.com/recipes/mexican_idx.html
--

Practice safe eating. Always use condiments.

Melba's Jammin said:

In article <[email hidden]>,

Bob said:

Hi,
Another Bob here.

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the case
may be) tend to have a long streak of smartass in them. What've you got
to say for yourself?

We have more that 3. Pastorio, Terwilliger, Meyers (sp?), zxcvbob,
BOB, and notbob, who really isn't a Bob. Probably more. Now new-bob.

Carol

Melba's Jammin said:

In article <[email hidden]>,

Bob said:

Hi,
Another Bob here.

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the case
may be) tend to have a long streak of smartass in them. What've you got
to say for yourself?

Quoted message said:

I made roast pork shoulder for Christmas dinner. Marinated it in sour

Quoted message said:

Thanks,
Another Bob

Well, I'm pretty boring, but I'd making hot pork sandwiches (with gravy)
or chow mein (not to be confused with stir fry).

Meat pie...made from...you guessed it left over Pork roast, Sandwiches
are great with roast pork, Pork fried rice, pork stir fries, cubed into
a chef's salad, as Taco fixins

Pork and pastry go well so think meat pie.

Bob said:

Hi,
Another Bob here.
I made roast pork shoulder for Christmas dinner. Marinated it in sour
orange juice and lots of garlic and some oregano and good Spanish olive oil.
It was toothsome.
I'd like some ideas of what to do with the leftovers for dinner tonight.

Cut it off the bone, chop it coarsely and fry it in lard until it gets
some crustiness around the edges. Call it carnitas and make tacos or
burritos with it, or just accompany it with beans, rice, lettuce,
tomato. -aem

Shred it, simmer it in some barbecue sauce, and serve on toasted buns.

Tara

Another Bob said:

I made roast pork shoulder for Christmas dinner. Marinated it in sour
orange juice and lots of garlic and some oregano and good Spanish olive
oil. It was toothsome.
I'd like some ideas of what to do with the leftovers for dinner tonight.
I don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull
broth and then when nearly falling apart tender, cook it with some rice
and sauted onion and Goya seasoning.
Can you think of something different.

Sounds like you're well on the way to carnitas. You could just cook the
leftovers low-moist-and-slow until they're falling-apart tender, then crisp
them in a skillet before serving them with tortillas and some kind of
fruit-based salsa. (Orange salsa would be good. So would grilled pineapple
salsa.)

You could take a Szechuan tack and make a takeoff on Ma Po Tofu: Cut soft or
firm tofu (whichever you prefer) into cubes about 1 1/2 inches on a side.
Heat some oil in a pan, add some garlic and green onion pieces, and cook
briefly. Add some shredded pork and chile-garlic sauce and stir to combine.
Gently add the tofu pieces and heat just to warm through. Sprinkle with
Szechuan pepper.

There's some Thai salad which uses room-temperature roast pork. I won't be
able to find the recipe until I get home, but it's probably dressed with
nuoc cham and served on shredded cabbage with bean sprouts and hot chiles.

You could make chili verde. As a New Mexican for the recipe. (I'm sure it
has green chiles, tomatillos, and cumin, but I'm not sure about other
ingredients. Masa harina, maybe?)

You could make pork empanadas or a pork pot pie.

You could make Italian-American "Sunday Gravy" with the pork and serve it
over pasta.

Bob

In article <[email hidden]>,

Bob said:

"Melba's Jammin'" > wrote in message
news:[email hidden]...

Quoted message said:

Oh, Lord, deliver us. The three prominent Bobs (or notbob, as the
case may be) tend to have a long streak of smartass in them.

Quoted message said:

LOL,
Perhaps 'Pork Smartass' might have been a good choice too!

Only you know that.

Quoted message said:

Thanks, Jamlady, I hadn't thought of Chow Mein but now you have me
thinking in that direction, I'm in the mood for Lo Mein! (Possible
Song Parody Title Alert!!!

Quoted message said:

Another(smartass)Bob

Oh, Sweetpea!! Jamlady is the name of my webpage on eBoard.com. It's
not MY name. (Read the red disclaimer note on said webpage, eh?) You
can call me Barb. You can call me Queenie. You can call me Melba. You
can call me lots of things. You may refer to me as the Pirohy Princess.
You can call me The Jam Queen. You may call me Mother Superior (and
genuflect when you do). You can even call me late to dinner. But you
can't call me Jamlady. Uh-uh.

Now, about my chow mein: When I make it from leftover pork roast, I
cut the pork into maybe 1/2" cubes or 1" long sticks, about 1/4" on the
sides. Dice an onion, slice some celery into 1/3" pieces, slice some
mushrooms. Cook in some hot oil for a couple minutes. Add a couple
cups of weak chicken broth and about a tsp of molasses. Cook until
almost tender (I TOLD you this isn't stir-frying), then add a handful
of fresh bean sprouts, maybe some sliced water chestnuts, and the pork
(a cup or two or three? Depends on.) Thicken with a cornstarch or
arrowroot slurry and cook till clear and thickened. Pour over chow mein
noodles and/or rice and dump some soy sauce on top and eat it.
--
http://www.jamlady.eboard.com, updated 12-22-05

Tara said:

Shred it, simmer it in some barbecue sauce, and serve on toasted buns.

From what the newest Bob said, it's not tender enough to shred. Maybe
next time he'll cook it as Ed P (and I) suggest. Low, slow, and long.
Preferably with smoke. Pulled pork. Yummm...

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

"Bob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like some ideas of what to do with the leftovers for dinner tonight.

I

Quoted message said:

don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull

It's not tonight anymore, but CURRY.

rox formerly rmg said:

"Bob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'd like some ideas of what to do with the leftovers for dinner tonight.

I

Quoted message said:

don't want to do a stir fry. I'd thought of cutting it off the bone and
simmering it with the bone to tenderize the meat and make a flavourfull

It's not tonight anymore, but CURRY.

I dunno. Not sure a currycomb would shred the pork properly.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

Quoted message said:

There's some Thai salad which uses room-temperature roast pork.

Or one of those wonderful Pho-esque Thai soups to which you add sliced
cooked pork right at the very end. Although I don't know how that will
work with the marinade you used; I've cooked a pork roast with this in
mind once or twice before, though, and the soup is wonderful.

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com

Steve Sqwertz spat:

Quoted message said:

It's not a main course, but I like to grind up leftover pork and
mix it with mayo and onion for a pork spread for crackers and
sandwiches.

That sounds disgusting, might as well just buy a can of Alpo...

--
Best
Greg