: Shrug : I grew up in Montana, so it’s only new if 40 years is new. It migrated north sometime before 1969.
My mom makes a casserole with hers. I don’t know the measurements on the ingredients, but it goes like this:
leftover pork roast (cubed)
egg noodles (cooked)
peas
tomatoes
mushrooms
leftover gravy or cream soup
cheddar cheese (shredded) (on top)
Have you actually offered someone a Pulled Finger Sandwich?
If you’d like an island touch to your pork with hot, red sauce, add some crushed pineapple and chopped ginger root. Use twice as much ginger root as you think is enough. Don’t bother peeling the ginger. The skin tastes the same.
The pulled pork gives it an extra piquancy. 
Roast pork lo mein.
This can be made in single serving batches by taking one portion, cutting into very small pieces, stir frying it with some scallions, garlic and ginger (and a handful of cut up veggies if this is is going to be the whole meal), then tossing it with (cooked) lo mein noodles.
Probably not authenic, but it works well for one person.
Over the years, I’ve found that stir frying is a wonderful way for the single or two person household to take advantage of larger cuts of meat.
How about a Cuban sandwich with a cold beer?
How about two while you’re at it?
Was just contemplating this very question this morning! Pork Shoulder Roasts were 0.99 per pound so I bought 2 of them this week, one to cook, one for the freezer. Slow roasted a 4 pounder on Monday and there is still plenty left!
We’ve made sandwiches with the leftovers the last couple days, and last night I cooked up some rotini pasta, peas and mixed in a good amount of the pulled pork. Parmesan cheese and red pepper flakes on top…mmm good!
I think next I will go ahead and make some enchiladas with the remainder. What I usually do is cook up some chopped onion and garlic, throw in the meat after chopping it up a bit into smaller pieces, add some good enchilada sauce and let it simmer awhile. Then roll it all up into corn tortillas with cheese and more sauce on top. Yummers.
If there is still some left will just leave that for burritos.
Pork, is there anything it can’t do?
While I understand the words “Pork Roast”, and “leftover”, those two words don’t belong together.
Personally, If I had raw pork roast, as you describe, and I had time, I would try to do this .
I miss Fenris. 
This thread inspired me to do a pork shoulder this weekend. I rubbed the meat with a rub of paprika, brown sugar, salt, black pepper, white pepper, dry mustard, garlic powder, cayenne powder and Aleppo pepper. It got tossed into the crockpot on high with a chopped onion and is cooking away as I type. I also put together a sauce for it when it’s done: cider vinegar, water, ketchup, brown sugar, some of the rub, Crystal hot sauce, salt, red pepper flakes, black and white pepper and a splash of bourbon. This is mellowing in the fridge. Tomorrow I am going to feast! 