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What in the world do I do with a leftover cooked half of a 6 pound roasted loin of pork?

Herb roasted this gorgeous Costco Pork Loin Roast. Fantastic! Day 2 made Pork Fried Rice and now this giant remainder of roast taunts me every time u open the fridge.

Appreciate all suggestions because I'm seriously blanking on his one and what a waste if I have to dump this thing.

Thanks and happy holidays!

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  1. Cut it up in cubes. Use some for 'mexican' soup - saute chopped onions, garlic, celery, a jalapeno or two, oregano. Add a couple of cans of chopped roasted green chiles, meat, and several cups of beans (pinto, pink, etc.). Serve with grated mozzarella or queso fresco.

    Freeze the other cubes for soup or chili at a later date.

    3 Replies
      1. re: tcamp

        if you use canned hominy instead of beans, plus chicken stock, that's my version of posole. shred the meat instead of cutting into cubes, it looks more "authentic"

        1. re: tcamp

          My first thought was Mexican or tex-mex too. You could get a lot of tacos, enchiladas, quesadillas etc. out of that tasty pork.

        2. Make a psuedo mu shu pork; cut a med-thick slice/slices of the pork, cut into slivers. marinate in a little soy/sugar/ginger. make the mu shu veggies and sauce, and just mix in your cooked pork near the end to warm through. Serve with very fresh thin flour tortillas and dipping sauce. YUM!

          This can be your 'chinese' meal - a real christmas tradition!

              1. Why not just freeze it for now--maybe cut up into slices or chunks--and use it after the holidays...it will keep.

                1 Reply
                1. re: escondido123

                  All great suggestions. I love mu shu and cubans! And yeah .. I guess we could freeze it. I'm just so bad at pulling things out to defrost.

                2. Better yet, pulled pork in homemade BBQ sauce. Makes great sandwiches with crusty rolls like Kaiser rolls. The BBQ sauce we make is very thin.

                  3 Replies
                  1. re: ChiliDude

                    when I saw your screen name I thought you were going to propose pork & cheese & green chile.

                    1. re: ChiliDude

                      Ooh, and you can put THAT in quesadillas. Pulled pork quesadillas are one of my favorite things!

                      1. re: Lady_Tenar

                        quesadillas -- another grand idea.

                        lovin' the mu shu, too.

                        honestly, who would even CONCEIVE of tossing it?

                    2. talk abou first-world problems! LMAO!

                      i mean that ^ in my friendly-kidding tone, btw! :)

                      lovely sandwiches. a quick pork chili or italian white bean and pork stew, w fresh rosemary, slice thin in batons, over a green salad for lunch

                      3 Replies
                      1. re: soupkitten

                        I know, a real dilemma ;-). Good ideas. Any recipes or baseline info for pork chili?

                        1. re: Ally1111

                          If you have a chili recipe, or most any chili recipe, will take well to using cubed, cooked pork. The great thing is that half the work is done!
                          I saute up my pork with onions, garlic, bell peppers in a little oil and add my spices. Then add beer, tomato, beans and finish with a masa slurry.

                          1. re: monavano

                            Good one. Isn't chili verde usually made with pork?

                      2. I love the idea of Cuban sandwiches. The past 2 times I've had leftover pork loin, I've made chili.

                        1. Open faced roast pork sandwiches with gravy
                          Green chili pork stew
                          Shredded & used in tortillas for tacos, burritos, & enchiladas
                          Pork & potato hash - dice up potatoes, onions and bell peppers (optional). Coat a heavy skillet with oil; cook the veggies over med. low heat, stirring occasionally until nearly fork tender & a little caramelized (= flavor!). Stir in some diced pork; continue to cook until pork is hot. Season with s & pepper and/or your favorite seasonings. This dish is great for any meal. Try it with a poached or fried egg for breakfast.

                          2 Replies
                          1. re: Cherylptw

                            Thanks Cherlptw - all good calls. Now for creating a gravy...

                            Hash good call for a morning treat w fried egg! Fiancé will LOVE.

                          2. If you have gravy, hot roast pork sandwiches. Cold - slices in pita bread with lettuce, cucumber, tomato and yogurt. Use it in a Vietnamese spring roll. However, it sounds like you have a lot. I might try something like "ala king" (chicken ala king), the chili that someone suggested. Oh, it might be good as a larb too.

                            P.S. Just for next time, I have taken a pork loin and cut it in half - used one for the roast and the other cut into pieces and in a stew/chili (chili verde).

                            5 Replies
                            1. re: whinendine

                              Whinendine, I think your concept is what I should have done and will do next time. Cut that monster in half. Appreciate your ideas -- what's larb?

                              1. re: Ally1111

                                It's a Laos/Thai dish made with ground meat which is boiled then combined with rice powder, ground dried chilis, mint, cilantro, shallots, lemon grass, etc. with a lime, fish sauce and some of the water from boiling the meat dressing. There are many variations of it. Here is kind of a version that I use (not authentic) and I am guessing on the quantities.

                                Title: Laab (or larb or laap)

                                Description: Laos/Thai dish made with ground meat.

                                3 tablespoons of raw sweet rice
                                handful of dried red chilis
                                1.25 lbs of ground chicken
                                5-6 shallots (this is the small kind; if you get the big ones, probably 2 will do)
                                2-3 stalks lemongrass
                                12-15 kaffir lime leaves
                                small handful of mint leaves
                                small handful of basil leaves
                                3 limes (the large kind)
                                fish sauce
                                4-5 Napa cabbage leaves
                                3-4 Long beans

                                In a pan, dry fry the sweet rice to a light brown. Grind it in a food processor or mortar. You can make more and save it to use next time.

                                In a pan, dry fry the chilis. Grind it in a food processor or mortar. You can make extra for next time.

                                Grind the chicken in the processor or hand chop. You can just buy ground meat.

                                Peel and slice the shallots.

                                Remove outer leaves from the lemongrass. Cut off the root. Rinse. Thinly slice the lemongrass from the root part towards the top until there is no more purple in your slices.

                                Fold kaffir lime leaf along the middle line. Pull to remove that middle line. Thinly slice across the leaf. Do this for all leaves.

                                Wash mint and basil. Remove excess water. Pick leaves off the stems. If you have extra, wash stems of the basil and mint. Put them on your platter when you serve. (You can use this to add more to the laab as you eat it.)

                                Juice the limes. About 4 tablespoons of juice? Add almost equal amount of fish sauce (some fish sauce is stronger than others so put in less, then taste it and adjust it as needed).

                                Wash & dry napa cabbage leaves. Line your platter with the leaves. (You eat this raw with the laab. Regular cabbage can be used too.)

                                Wash 2 to 3 long beans. Cut into 3” pieces. Place this on the platter. (You eat these raw with the laab).

                                Boil enough water to cook the meat. Throw in the meat until cooked. Drain and place meat in a bowl.

                                Sprinkle meat with some of the rice powder and chili powder. Mix. Add some of the lime, fish sauce mixture.

                                Add the kaffir lime leaves, shallots, lemongrass, mint and basil. Add more lime, fish sauce mixture as desired. Taste and adjust to your taste. Add more sauce if needed.

                                Place meat on your platter, top with a more rice powder and serve.

                                For another version that I have not tried try the www.shesimmers.com website.

                                1. re: whinendine

                                  thank you for this. i love laab. i've not seen it served with long beans before. and i love the generous kaffir lime leaf component.

                                  your dish sounds nice and complex, and with a pretty presentation. laab is a nice refreshment from the overblown holiday fare. i might also serve some cilantro with it, which you mention in your intro. you used thai basil or holy basil?
                                  the shesimmers site for thai food is a treasure trove! http://www.shesimmers.com/2009/06/how... she uses galangal powder, which i am happy to say is in my pantry! ;-).

                                  we have some leftover roast duck, pork and chicken from our trip to the chinese place yesterday. i need to buy some limes!

                                  1. re: whinendine

                                    Appreciate this whinendine, very good to know.

                                    1. re: Ally1111

                                      I forgot to say that you can slice the pork in bite size pieces and do the same thing as laab. There is a similar salad called namtuk (spelling?) that uses grilled meat.

                              2. Cuban sandwiches. Mmmmm...

                                1. We should all have such problems! I'm a recent convert to eating pork, I've found I like:

                                  Sliced pork sandwiches with cabbage, apples, and red onion cooked in beer. Top with a dressing of sour cream, applesauce, and dijon mustard. A slice of muenster is good too.

                                  Pork tacos, of course. Just reheat the pork with tomatos, onion, and chile pepper. Pile into warm tortillas with your choice of additions. Good with apple or pineapple added to salsa.

                                  Pork thinly sliced into Vietnamese summer rolls. Add fresh vegetables, herbs, and roll in tapioca papers.

                                  If you are adventurous, leftover pork is very good in an African peanut stew with sweet potatoes.

                                  Mmm, lucky you.

                                  1 Reply
                                  1. re: L.Nightshade

                                    L.Nightshade -- your ambition is impressive. I love Vietnamese summer rolls too. I'm thinking this hunk o' pork is going into a chili. And perhaps a taco. And maybe a hot sandwich with muenster and some creamy horseradish.

                                  2. shredded with a thai dressing, cellophane noodles, cilantro.

                                    1. Slice very thin, then gently heat in a simmering stock. Layer it into a crusty sub loaf with spinach sauteed with garlic, and your choice of sharp cheese.

                                      1. Lots of good ideas here!
                                        I quite often have left over pork from doing a whole hog on a spit.
                                        I use some as cold meats (just on a roll with some tomato, cucumber, and garlic mayonaise)
                                        Some gets frozen for stir fries (in ready portions)
                                        some gets turned into a stew (pork rendang normally, or babi ketjap (pork in soy). Just make the sauce first and only have the meat cooked for some minutes to heat it through properly.
                                        Croquettes are nice, or even better: bitterballen (like a small round croquette)
                                        There are just so many options!

                                        1. Divvy it up and freeze the portions. Thaw for quick asian, mexican, and BBQ dishes.

                                          1. tacos, Pho, Cuban sandwiches, bean soup, fried rice

                                            1. So I have about 11 Campari Tomatoes that need to be prepared as well. I typically enjoy tomatoes with ricotta (only have about a half cup here) -- but need to use all of these things. Should the tomatoes be used for chili? I'm really flaking over here. Thanks.

                                              4 Replies
                                              1. re: Ally1111

                                                I would soft -roast those tomatoes in a small pan with some garlic, olive oil and maybe some thyme or fresh basil if you have any. S&P. Just till they collapse a bit. Then cool.
                                                Serve over /with the ricotta if fresh and very good, or just with crostini. Yum!

                                                1. re: gingershelley

                                                  Excellent idea gingershelley, might do that now actually. May have to use a Carr's Water Cracker but that sounds perfect for a snack.

                                                  1. re: Ally1111

                                                    ally, next time try my easy microwave garlicky campari tomatoes. http://www.chow.com/recipes/13591-alk...

                                                    i like ginger shelly's idea with the ricotta, too.

                                                    i wouldn't waste camparis in chili.

                                                    1. re: alkapal

                                                      Thank you so much! Ended up roasting them then pulsed into a purée and made ricotta topped carrs crackers with a dollop of the sauce and made pasta with a vegetable ragout using the tomatoes as base. All terrific!

                                              2. PS - Ended up making 2 fajita style soft tacos with creamy cilantro salsa & it was FAB. Now still have a hunk of this bad boy to figure out. Thanks for the tips and ideas everyone!

                                                1 Reply
                                                1. re: Ally1111

                                                  Bookmarking this page! Great ideas by all.....now have an urge to go buy a pork roast......

                                                2. So glad to find this thread already going - i roasted a pork loin that was at least 12 pounds for christmas dinner, and still have maybe 4 pounds left. Post-christmas leftovers are always the toughest ones for me to get inspired by - after a whole season of really intensive cooking, I'm just temporarily tapped out! I wouldn't have thought of posole but now I think that's going to be dinner tonight... and maybe some cubanos tomorrow!

                                                  1 Reply
                                                  1. re: ca262626

                                                    Right. That pork sure goes a long way! Posole sounds really good.

                                                  2. Anything Chinese that calls for uncooked pork loin or chops. Kung pau pork is a favorite in my house.

                                                    1 Reply
                                                    1. re: bitchincook

                                                      LoMein is the glorious end of many leftovers in this kitchen.

                                                    2. Great thread. I have this "problem." I was thinking of making lettuce wraps? How do think that would taste? I'd chop up the meat real fine. Love the suggestions, but looking for a few healthier options with no sugar or more added fat.


                                                      1 Reply
                                                      1. re: LuluTheMagnificent

                                                        lettuce wraps with a light thai or vietnamese style dressing. no oil, all flavor! be sure and use some finely slivered FRESH ginger, whichever route you go.

                                                        look at this recipe for laab, as a starter for ideas: http://shesimmers.com/2009/06/how-to-...

                                                      2. Sounds like a good start to a ravioli filling.