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Dec 5, 2006 01:18 AM

what to do with tons of leftover shredded pork

I slow roasted a pork shoulder and got much more pork out of it than I know what to do with. What can I do with the leftovers? I mixed some of it with the sauce and served in soft tortillas. The rest is plain.

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  1. I don't know how to add a link to a particular post, but "Fog City Kid" has a recipe on this board for chile verde that is delicious and would work with your pork.

    1. Here's mine, from an earlier post.

      I recently had about 1.5 pounds of leftover carnitas in the freezer that I wanted to use up, so I made green chile with pork, it came out great. Basically sautee a large diced onion and 8 cloves minced garlic, add 1/2 cup flour, 3-4 cups roasted chopped green chilis, a 28 oz can of diced tomatoes (optional), four cups chicken broth, couple tablespoons cumin and one of oregano, and simmer an hour. add shredded pork for the last 15 minutes or so. Serve with flour tortillas and sour cream. Yum.

      1. If you don't want to use it immediately it will freeze very well. Incorporate as much of the moisture/fat as you can and freeze it in heavy Ziplocks with all the air squooshed out. Fatty meat of this kind actually improves with freezing and thawing, as long as it doesn't get dried out ("freezer burn") - just use it within a few months.

        1. i would suggest that you ALWAYS freeze cooked meat in a SAUCE, for flavor preservation. even if you don't have time to work on the final sauce now, freeze the meat in something wet that will go INTO the final sauce- like stewed tomatoes or cooked white or red or pinto -beans, ... or a soup- that you can defrost and then add to for the recipes of your choice. i had 10 lb of smoked pork shoulder last month and i made an 'easy cassoulet' from epicurious. com and a mexican pork and squash chipotle stew from rick bayless.
          and a split pea soup, and white beans.. - all now in the freezer for winter comfort food. pork shoulder is so versatile.