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Killed the New Year Pork Roast...how to recycle

n
nemo Jan 2, 2008 01:56 PM

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.

  1. Bat Guano Jan 2, 2008 02:17 PM

    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
      n
      nemo Jan 2, 2008 02:21 PM

      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
        danhole Jan 3, 2008 06:55 AM

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

        1. re: danhole
          Bat Guano Jan 3, 2008 08:34 AM

          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
            danhole Jan 3, 2008 10:13 AM

            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
        e
        elayne5 Jan 3, 2008 07:22 AM

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

      3. KaimukiMan Jan 2, 2008 02:29 PM

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

        1. fmed Jan 2, 2008 02:48 PM

          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
            Eat_Nopal Jan 3, 2008 07:53 AM

            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. Sam Fujisaka Jan 2, 2008 03:09 PM

            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. n
              nosh Jan 2, 2008 03:15 PM

              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.

              1. m
                mommabear Jan 2, 2008 06:39 PM

                Funny you say that! I haven't used my slow cooker in years....I thought it was just me! Any large piece of meat comes out dry.

                I have a new dual fuel oven and it's the heart of my kitchen. The slow cooker is now in the basement!!

                1. danhole Jan 3, 2008 06:53 AM

                  I would cube it, or shred it, then put in a skillet, add some broth (your choice), some soy sauce, chinese 5 spice, lemon and whatever else sounds good with pork, like a fruit jelly, and then bring to a simmer and let it simmer slow and long, until it gets moister. You could serve with rice or over noodles.

                  I saved a round steak by doing something similar, except I made a thin beefy gravy and simmered in that. And I DID make the steak in the crock-pot! I thought it would be so tender and moist, and it came out tough and dry. Well flavored, but alas, non-edible. That was a night for frozen pizza!

                  1. C. Hamster Jan 3, 2008 11:14 AM

                    Any meat without a lot of fat and connective tissue will come out dry in a crockpot.

                    Very few cuts of pork are appropriate for long cooking in a crockpot. Esp. a tenderloin. Don't ever crockpot one.

                    Once meat has reached a point of well-doneness, additional cooking time only results in the moisture in the meat being forced out, no matter if the meat is being cooked in liquid or not. Simple physics. It may be tender (read: disintegrating) but it will always be dry.

                    Once dried out, it can't be rehydrated. It can be crisped or drowned in sauce.

                    1 Reply
                    1. re: C. Hamster
                      danhole Jan 3, 2008 11:43 AM

                      Well, I got my steak rehydrated. Took some effort and lots of patience, but it was delicious. But maybe it was disintegrating. Who cares, it tasted much better.

                    2. chef chicklet Jan 3, 2008 11:57 AM

                      I would of stewed it with lots of Asian spices, ginger root, hoisin sauce, and then used it to fill steamed pork buns.
                      MMMMMMM!

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