So I have three pounds of roast pork in the fridge

Cafe Society
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My husband is out of town for the week. Day before yesterday, I roasted a center cut pork loin (that’s what it said on the package) with ten cloves of garlic and potato chunks. The roast came out tender and flavorful, and I plan to do it again, though next time I will prick it well. That was lunch and dinner on that day. Yesterday, I made pork stuffing (from a box) and mushroom gravy (mostly from a can). And that was lunch and dinner yesterday. I recommend using low-sodium mushroom soup to make pork gravy, as the regular version is a bit too salty for me, and usually I salt the bejeebers out of every savory food I eat. Today I am thinking about making pork fried rice (lunch was tuna, even I can only eat so much pork in a row). I am thinking of picking up some tortillas and making pork tacos/burritos from some of it. Anyone got any ideas for more pork dishes?

Remember, I live in Fort Worth, home of many fine BBQ restaurants. I can get all the BBQ pork I want, and better than I can make at home, because these places have the great smokers.

Two out of three Bodoni kitties are willing to help me eat this roast, but they are only house cats, not tigers, and can only consume an ounce or two at each meal.

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If I lived nearby I’d volunteer to help eat it.

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The classic garnish for a bowl of ramen is sliced roast pork. Use the pork flavor ramen. Add a few leaves of spinach and some chopped green onions and you’re all set.

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Do you know how to make a big pot of chile? Then you have turned it into leftovers you don’t have to eat at once, and chile gets better by the day. Just substitute pork for beef. It will shread up nice and you will have a new tool in your reciepe box.

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Maybe I did it wrong, but I tried pork in chili once, and really, it tasted like chicken.

Between the cumin and chili powder (and I don’t make my chili “nucular”), any pork flavor was pretty much lost.

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Cuban sandwiches?

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I might freeze some of it and try making chili when my husband comes home. Chili is one of those things that I shouldn’t eat, as I have inflammatory bowel disease, and something in chili is one of my triggers. My husband loves home made chili, though, and he’d probably at least try some. I’ll probably try the ramen tonight, with some rice stirfry, and freeze the leftover roast. I’m sure that I’ll eat it as the basis of solitary lunches and dinners.

I will say that I’m probably going to add roast pork to my recipe rotation. It’s a bit greasy, but it’s delicious. The only seasoning I put in this time was the 10 cloves of garlic, and next time I think I’ll cut that down to one clove per pound or so. I deliberately didn’t use any other seasoning so that I could taste what a plain pork roast was like. I have another pork roast in the freezer, as it was BOBO and so it ended up being two bucks a pound for some boneless lean meat. I know I said it was a little greasy. Most of the grease cooked away, but I did find a small vein of fat running through the meat. I think that if it had been any leaner, it would have been tough and dry and flavorless. As it was, the fat and drippings flavored the potatoes wonderfully.

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Never heard of them. Upon Googling, I find that Alton Brown has an intriguing recipe for them. I’ll have to try it, thanks. AND the ramen soup. But in separate meals.

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Pork stir fry? Stir fries are a great way to get your vegetables, and would be lovely with a ginger / soy sauce. Here’s a sample recipe http://www.saveonfoods.com/foodnutrition/recipes/ginger_pork_stirfry.htm

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How 'bout green chili?

Cut, oh, maybe half a pound of the pork into dice-sized cubes (or smaller). For me, I’d do about 1/2 lb of pork diced and maybe another 1/4th lb tossed into a food processor and ground up. More porky goodness that way.

Get 6 or more Anaheim chilies and roast 'em over your stove or in your oven until they’re totally black and burned on the outside. Once they’re blackened, toss 'em in a bag and let them steam for a while–peel off the black stuff when you’re done but don’t wash 'em. Cut the chilies into very thin strips.

Make a roux with plain ol’ canola oil and flour. About 2/3s cup oil and enough flour to make a watery sludge (maybe…oh…a scant 1/4 cup?). Add more oil and flour as needed to get a thin, pasty liquid. (That isn’t that much oil on a per serving basis–this makes a ton of chili)

Once the flour starts frying and turning a golden brown, dump in about 8-10 cups of water and wisk like crazy…it’ll turn into a yukky looking greyish brown sludge.

Dump in a scant tablespoon of oregano, maybe a teaspoon of cumin (more if you like cumin-I do) and 2 teaspoons of garlic salt. And about 6 or 8 chicken boullion cubes. Don’t add chicken broth-it doesn’t come out right.

Add 2 cans of chopped tomatoes (with juice), the meat and the chopped chilies. Let simmer for at minimum an hour (more is better). If it doesn’t get to the “coat the back of a spoon” thick, add a little more flour, about a tablespoon at a time.

Serve with tortillas, sour cream, shredded cheese, etc.

Or over sunny-side up eggs for breakfast. MMmm…

Or stir in a ton of shredded cheddar-jack cheese and make chili con queso.

The stuff can also be frozen in sandwich sized ziplock bags, kept for about a year frozen and the ziplock bags hold exactly enough for one meal or two side dishes.

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I have inflammatory bowel disease. I cannot eat ANY pepper that is hotter than a bell pepper. Occasionally I will lapse and suck the brine from a peppercini that Italian restaurants place in my salad. Then I am sick for at least three days. A full week if I am especially weak eat the peppercini. Thanks anyway, possibly my husband will love this. I’m sort of afraid to make it even for him, because sometimes I give in to my appetite without regard for the consequences.

Ginger is also a trigger, so again, thanks, but I’m gonna have to pass.

Yeah, having IBD sucks and severely limits my meal choices.

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Ugh–anaheims vary so much that you might get some that are milder than bell-peppers…or you might get nuclear hot ones…and there’s really no way to tell until they’ve stewed in the chili for a while. And if you might be tempted, you’re right–don’t make this. It smells good when cooking.

Sorry about that!

What about tossing some in a crockpot with some bbq sauce and slow cooking it until it shreds and having pulled-pork-type sandwiches?

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The Railhead can outdo any of my BBQ attempts. And I make GOOD BBQ.

When I lived away from Fort Worth, I did, indeed, toss many a chunk of pork into the slowcooker with BBQ sauce, and it is delicious. However, the Railhead’s BBQ will make a strong man weep and beg for just another mouthful.

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You don’t even have to go with a straight Cuban. If you have a Foreman grill or similar they work well as a panini press. I used to make a damn good Pesto Pork and Provalone Panini(Aliterative food always tastes better) out of extra pork loin.

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If it’s already cooked, I wouldn’t advise this. It won’t get stringy & shred properly.

But I’m always a fan of chopping it fine, heating it up, and mixing with (or topping with) a nice Q sauce.

The Bodoni kittens must be small critters indeed. The Butler kitties wouldn’t stop at 2oz of pork roast without serious damage to the one that dared interfere! :slight_smile:

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Cuban pork sandwich:

Cuban bread (or french bread)
Sliced roast pork
Sliced Ham
Swiss cheese
Pickle slices
Mustard
Butter

Slice bread open and apply mustard. Add a couple of slices of the roast pork, sliced ham, and Swiss cheese. Top with pickle slices. Close sandwich and apply butter to the top of the bread, place in a panini press until the cheese starts to melt.

If you dont have a panini press just heat up a non-stick pan, place the sandwich on the heated pan and press down with another pan for a couple of minutes. Flip and repeat.

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It’s a shame I didn’t see this thread before the weekend. I would have showed up with a big pitcher of margaritas and a couple of loaves of homemade bread and helped you solve your problem.

The Railhead downtown must be better than the one in Colleyville. I’ve heard folks rave about how good it is. I’ve gotten takeout from the one in Colleyville/Grapevine twice and both times, I’ve been underwhelmed. Nearly every place in town has better BBQ than that. Even Spring Creek. And neither come close to what I make at home.