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Leftover smoked bbq pork loin

My husband has built himself a smoker and is turning out amazing things. Occasionally (not often!) we have leftovers. Like tonight. We have quite a bit of leftover pork loin in the fridge. It was AMAZING and I want to do something equally amazing with the leftovers but am stumped. It has a rub on it but no bbq sauce. Any ideas out there? I'm thinking a white sauce and pasta, but would love some help...And, any other leftover bbq ideas as well!

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  1. I would suggest serving the leftover pork loin in an Al Pastor style. Thinly slice the pork loin and serve with tortillas, corn or flour, heated over a open flame. This would be complimented with your choices of Salsa, Pico de gallo, Guacomole, onions with cilantro, lime wedges, some cheese and sour cream Side it with Refried beans and rice. Muy Bueno..

    1. What's in the rub?

      Depending on what the rub is, you might want to think about taking the white sauce/pasta idea a step further and make it alfredo. Alfredo and smoked pork is a magical thing.

      1. This sounds like it would make great sandwiches. All you'd need to do is slice it.
        Why knock yourself out?

        2 Replies
        1. re: Tripeler

          Smoked pork, granny smith apple, lettuce, tomato, mayo. Optional cheddar.

          On sourdough.

          DT

        2. cuban sandwiches are good for leftover roast pork

          julienned, it makes a good addition to a chinese hot & sour soup

          make a chinese rice stir-fry using diced loin

          make a nice lime juice-based sauce, along the lines of mojo or cuban pork with "sour orange" , and serve over rice. http://www.foodandwine.com/recipes/cu...

          1. There's some good ideas above so I'll offer you some different advice.

            If/when you don't want to make something "Special" save the pork and use as a flavourizer for beans or something like that. It adds a nice smokey flavour.

            Shred it and put it on a salad.

            Also, if you have any juices in a drip pan, save those too.

            DT

            1 Reply
            1. re: Davwud

              Here is something I totally agree with. Freeze a portion of it. That smoky flavour can go in some great dishes, especially if the meat is finely diced. Omelette, bolognese, chili, even a souffle.

            2. You might try cubing the leftover smoked pork loin and making kabobs with pineapple, mushrooms, bell peppers, and onion. Grill the skewers up on the bbq as usual, and serve over steamed rice. If your pork is too loose to cube, heat it first, serve over rice followed by the kabobs.

              1 Reply
              1. re: cabincookin

                In the past, I've diced it up pretty finely with onions and potatoes to make a pretty mean hash. You're just using the pork instead of corned beef. Good luck.

              2. I live in S. CA and I use leftover pork for tacos and taquitos. Just chop it up and add a little cumin, garlic and some chopped tomatoes or a packet of taco seasoning and cook it for a few minutes. I like Powillie's idea, too and just add other fresh food items to just the meat without heating it up to create a taco "sauce" for the meat.. I do chop up any type of leftover meats at time and just roll them in tortillas and either bake or fry them as taquitos. Making some green enchiladas would be a great way to use up the meat, too.
                Personally, if the meat has that great of a smokey flavor, just slice it up and reheat for another meal. Sometimes the most simple dishes are the best.

                1 Reply
                1. re: AnnieAmie

                  I just want to confirm as a fellow SoCalifornian, this is the best use for most, if not all, meats - and pork in any preparation fits the bill. Tacos tacos tacos. YUM.

                2. Thank you for your wonderful suggestions. I have a bag of Marketside Asian Salad and I think I'll just julienne the smoked pork and add it on top. I think it will be wonderful.

                  1 Reply
                  1. re: mizmar

                    I love that idea! We have the bags of Asian Salad frequently, and I usually serve with grilled glazed salmon or thin pork chops, but we do get bored with it sometimes. Next time I am going to follow your lead and add the pork into the salad!

                  2. Not that you still have it on hand but if you or anyone else out there has left over smoked pork loin, you can slice it thin and fry it like bacon. I often by pork tenderloin on sale, dry brine for about a week and then wash off the salt/seasoning. I smoke for a couple hours and then slice. It's almost like fat free bacon.

                    DT