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By any chance does anyone have any good recipes using leftover pork roast?
- Thread starter mercy
- Start date
patbastrop
Well-known member
Cuban sandwich!! Anyone have a great recipe??
REC: Baked Chinese Pork Buns
Baked Chinese Pork Buns
Makes 8 buns
1 1-lb. loaf frozen bread dough (or use 8 frozen bread rolls), thawed until pliable
3/4 lb. shredded, cooked pork
1/3 cup finely chopped onion1 clove garlic, minced
1 tbl. oil2 tbl. soy sauce
2 tbl. catsup1 tbl. hoisin sauce
2 tbl. water1/4 cup sugar
1/2 tsp. rice wine vinegar1 egg yolk
1 tbl. water
Saute onion and garlic in oil until lightly browned. Stir in shredded pork, soy sauce, catsup, hoisin, 2 tbl. water, sugar and rice wine vinegar. Cover, reduce heat to low, and simmer about 20 minutes, stirring frequently. (At this point you can cool and refrigerate the mixture to use later if need be).
Lightly grease a baking sheet. If using bread loaf, slice it into 8 pieces. Stretch each piece gently to make a 4” circle. Place 1 heaping tablespoon pork filling on each dough piece. Pinch dough edges toward center to seal. Place buns, smooth sides up, on baking sheet. Let rise 1 hour.
Combine egg yolk and 1 tbl. water and use to brush the tops of buns. Bake at 325 deg. for 25 minutes, or until golden brown. Note: they will double in size while rising, then rise even more while baking.
** for very tender shredded pork, Put a 3 lb. pork butt or shoulder roast on a large piece of heavy foil in a roasting pan; wrap tightly. Bake at 300 deg. for about 4 hours. Cool and shred.
Baked Chinese Pork Buns
Makes 8 buns
1 1-lb. loaf frozen bread dough (or use 8 frozen bread rolls), thawed until pliable
3/4 lb. shredded, cooked pork
1/3 cup finely chopped onion1 clove garlic, minced
1 tbl. oil2 tbl. soy sauce
2 tbl. catsup1 tbl. hoisin sauce
2 tbl. water1/4 cup sugar
1/2 tsp. rice wine vinegar1 egg yolk
1 tbl. water
Saute onion and garlic in oil until lightly browned. Stir in shredded pork, soy sauce, catsup, hoisin, 2 tbl. water, sugar and rice wine vinegar. Cover, reduce heat to low, and simmer about 20 minutes, stirring frequently. (At this point you can cool and refrigerate the mixture to use later if need be).
Lightly grease a baking sheet. If using bread loaf, slice it into 8 pieces. Stretch each piece gently to make a 4” circle. Place 1 heaping tablespoon pork filling on each dough piece. Pinch dough edges toward center to seal. Place buns, smooth sides up, on baking sheet. Let rise 1 hour.
Combine egg yolk and 1 tbl. water and use to brush the tops of buns. Bake at 325 deg. for 25 minutes, or until golden brown. Note: they will double in size while rising, then rise even more while baking.
** for very tender shredded pork, Put a 3 lb. pork butt or shoulder roast on a large piece of heavy foil in a roasting pan; wrap tightly. Bake at 300 deg. for about 4 hours. Cool and shred.
steve2-in-la
Well-known member
Good bread, roasted pork and sliced-ham, swiss cheese, mayo, mustard, pickle. Grill in a panini pan.
steve2-in-la
Well-known member
Boom, Cuban Sandwich!
I posted 3 leftover pork recipes from FC along with the Roasted Pork Loin with Maple-Mustard Crust.
The New Mexican Pork and Green Chile Stew was wonderful, I used Frozen Big Jim's from New Mexico, also made the Cuban Sandwich very good, and further down in the thread is the Chinese wrap recipe, which I didn't make.
http://eat.at/swap/forum1/106448_Roasted_Pork_Loin_with_Maple-Mustard_Crust_New_Mexican_Pork_&_Green_Chile
The New Mexican Pork and Green Chile Stew was wonderful, I used Frozen Big Jim's from New Mexico, also made the Cuban Sandwich very good, and further down in the thread is the Chinese wrap recipe, which I didn't make.
http://eat.at/swap/forum1/106448_Roasted_Pork_Loin_with_Maple-Mustard_Crust_New_Mexican_Pork_&_Green_Chile
I've added chopped leftover pork roast to this soup. Rec: Mushroom and Barley Soup
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired. Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired. Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
barbara-in-va
Well-known member
I shredded up some of my left overs and added it to Sweet Potato and Black Bean Burritos
from Moosewood. Dawn NYS originally posted the recipe at Epi #45168 according to my notes. I make them several times each fall and winter and we love them. My difference is that I leave all the filling ingredients whole instead of pureeing them together. Then I top them with a mango/pineapple/kiwi salsa. YUM!
http://www.bigoven.com/32677-Sweet-Potato-and-Black-Bean-Burrito-recipe.html
from Moosewood. Dawn NYS originally posted the recipe at Epi #45168 according to my notes. I make them several times each fall and winter and we love them. My difference is that I leave all the filling ingredients whole instead of pureeing them together. Then I top them with a mango/pineapple/kiwi salsa. YUM!
http://www.bigoven.com/32677-Sweet-Potato-and-Black-Bean-Burrito-recipe.html
melissa-dallas
Well-known member
Green chile for tacos
Saute onion, garlic & jalapeno if you want some heat. Add some bottled or canned green salsa (I like La Costena). Add pork and simmer a few minutes. Throw in some chopped cilantro. Serve on tortillas with cheese & sour cream if you want.
Saute onion, garlic & jalapeno if you want some heat. Add some bottled or canned green salsa (I like La Costena). Add pork and simmer a few minutes. Throw in some chopped cilantro. Serve on tortillas with cheese & sour cream if you want.
richard-in-cincy
Well-known member
Add sliced ripe avocado and a dollop of sour cream and it will be perfect.