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Ideas for leftover slow roasted pork shoulder

n
Novice Cook Apr 24, 2006 10:40 AM

I simply salted and slow roasted, made the best cracklins ever! but have lot's of roast left, besides drowning in bbq sauce what else can I do?

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  1. f
    Funwithfood Apr 24, 2006 10:58 AM

    Add the bits to any soup. We had some Hungarian Mushroom soup in the fridge, and added our leftovers to it--delicious.

    1 Reply
    1. re: Funwithfood
      t
      thejulia Apr 24, 2006 05:09 PM

      outside of italian and eastern european, i used my left over mock porchetta slow roasted shoulder in simple little finger food sandwiches.

      reheated the pork just lightly. placed slow roasted fennel, (i think caramelized onion would be a good option), teensy bit of fleur de sel, crack of fresh pepper, and creamy full fat ricotta on any bread. I wanted something that wouldn't get in the way of the taste of the pork and cheese, so I just used some boring store bought soft whole wheat.

      yummers. lovely for a large group.

    2. e
      EAF Apr 24, 2006 11:04 AM

      Tamales!

      1 Reply
      1. re: EAF
        t
        TorontoJo Apr 24, 2006 11:26 AM

        Or enchiladas! Or tacos, or anything Mexican. It's a wonderful problem to have. :)

      2. s
        Siobhan Apr 24, 2006 01:05 PM

        Get some ham, swiss and french bread and make some Cuban sandwiches?

        3 Replies
        1. re: Siobhan
          n
          Niki Rothman Apr 24, 2006 01:35 PM

          Good idea. Soft french type bread, slice, add pork, thin sliced ham, thin sliced pickles, mustard & a little mayo or butter, cheese - gruyere or Jarlsberg swiss, or even a good jack cheese. Avoid supermarket swiss - awful. Oil a pan, place a weight on the sand.- medium heat, turn when crisp, slice & serve when melty. Ideal beverage with this - strong, dark, sweet coffee. that's what the Cubans like.

          1. re: Niki Rothman
            s
            Siobhan Apr 25, 2006 12:30 AM

            If you really want to be authentic, some mortadella would be nice also.......

            1. re: Siobhan
              n
              niki rothman Apr 25, 2006 11:22 AM

              love that mortadella!mmmmmmmmmmmmm! Wouldn't it be great if you could buy premium mortadella with enough pistachios so that you could actually taste them?

        2. n
          Niki Rothman Apr 24, 2006 01:29 PM

          I can think of 2 things. Mexican and Eastern European.

          For Mexican you can use the pork for delicious tacos, quesidillas, or burritos. You can easily fresh salsa in your food processor: a bunch of cilantro leaves, juice of 4 limes, 8 tomatoes, a chunked med. onion, salt, however many jalapenos you like. Ten you want some condiments for the feast: shredded iceberg lettuce, shredded monterey jack cheese, sour cream, sliced black olives, rice, and refried beans. Do not use those awful fried corn tortilla taco shells. If you want tacos, take a corn tortilla, fill with some pork, fold in half and pan fry in veg. oil on both sides. For quesidillas, take a flour tortilla place pork on it add cheese, place another tortilla on top and pan fry with a weight (on medium so as not to burn) then flip and heat other side - until crispy and melty. For burritos: Take a few large flour tortillas, sprinkle with 2 teaspoons of water to freshen them, and wrap tightly with foil. Place in toaster oven at 400 for 12 minutes. Then wrap everything up to your taste. If the meat rice and beans are hot the cheese will melt.
          For the quesidilla and taco you can serve the rice, beans and condiments on the side.

          Eastern European: This is going to be kraut and meats cooked in a dutch oven and served with buttered creamer red potatoes, rye bread and unsalted butter and dijon mustard. Brown some white wursts/kielbasa in a little olive oil. Remove and add garlic and plenty if thin sliced onions, 3 bay leaves, 1/2 teaspoon caraway seeds, half teaspoon of sugar - carmelize but don't burn. Add your pork (trying not to break it up too much) and a large jar of drained sauerkraut. At this point, it's really like a Rachel Ray special - you really don't have to cook it a long time, but it will taste as if you did. There should be about 1/2 inch of liquid on the bottom to keep it hydrated - a little white wine/broth. Cover and heat on medium for 20 minutes. Don't add salt until the end. Some minced flat leaf parseley on the well buttered little potatoes will perk up the plate's looks.

          1. t
            Tugboat Apr 24, 2006 02:05 PM

            Chunk up some of the meat and make some nacho's with it.

            1. s
              Sherri Apr 24, 2006 03:23 PM

              Breakfast Eggs -- tear a couple of corn tortillas and let soften in some beaten eggs. Lightly warm - or crisp - the shredded pork, pour in the egg/tortilla mix and scramble softly. Top w/ cheese and salsa.

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