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Jan 2, 2008 01:56 PM

Killed the New Year Pork to recycle

Oven is on the fritz so did sauerkraut and a pork roast in the slow cooker for New Year's but totally overcooked it. It came out swimming in liquid but dry, dry, dry. Any suggestions for grinding it up and making croquettes or something out of it? Hate BBQ, so let's not go there.
Many thanks.

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  1. Thanks for posting this. I ruined a pork roast too - on the grill, so it was burned on the outside and kinda raw on the inside - so I'm interested as well.

    5 Replies
    1. re: Bat Guano

      Misery loves company! Thanks for being there, Bat Guano. Does your user name have any particular meaning? It seems, well, rather odd for a foodie site.

      1. re: nemo

        nemo, well bat guano is fertilizer, so . . . you need that for food, right?

        1. re: danhole

          Yes, it is an excellent fertilizer. And I live in Austin, which is famous for a large colony of bats, and I often row under the bridge that they live in... so you can draw your own conclusions. (Actually, it's just a meaningless Dr. Strangelove reference).

          Your suggestion below sounds good, Danhole; thanks! I'll probably end up doing either that or the tacos that a couple of people suggested.

          1. re: Bat Guano

            Bat, we have a large community in Houston as well. It hasn't turned into the hoopla that it is in Austin, yet!

            You know if you get the meat moister, and tender then you can have it for 2 meals - one with the rice or noodles, and then crisp up the leftovers for the tacos.

      2. re: Bat Guano

        Ditto on my stuffed pork loin. Maybe there's a lot of defective pork out there this week :)

      3. ditto on a lamb roast. looked great, smelled great, oh so dry dry dry

        1. Dry? Why fight it? Chop it into chunks, Re-season and fry it up nice and crispy. Serve it up as taco meat. Or how about a Jerky?

          1 Reply
          1. re: fmed

            Thats what we did... crispy fried pork loin (flavored with mustard & fennel), sliced really thin; stir fried cabbage & a Salsa Blanca (Jalapeno Escabeche Roux) on good tortillas.

          2. Shred and cook up with beans, lentils, or other legumes.

            Slice thinly in bite sized bits; pour over an Asian sauce of soy sauce, honey, grated ginger, chopped hot chiles, and bit of toasted sesme oil; microwave to integrate flavors and glaze the meat without more cooking.

            1. Make a hash. Small-dice some potatoes, onions, maybe carrot and celery if you like. Season strongly and fry up together -- serve with some eggs.