ISO: ISO: AndreainDC. Sorry I missed your post above. How did your pork roast turn out?

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barbara-in-va

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Did you shred or slice? Was it good?

I didn't do the onions this time and I cooked bone-in pieces so I shredded. I plan on reheating in the oven and just piling it into a big roasting/gratin/casserole sorta dish to serve.

 
It was good, thanks, Barbara. I really like the rub. It did get nice and crackly.

I cooked the boneless version stuffed with the onions and served it sliced. It was the first time I had made a picnic roast.

I was a little disappointed that the onion didn't seem to flavor the roast as much as I thought it would. I guess the benefit of not having the flavors carry through is that I will do I am planning to shred the leftovers and do Asian pork wraps one night and pork burritos another night. (Would do bbq, but my husband isn't a fan of that.)

I think I like the milder flavor of tenderloin better, although I think if I were to do bbq, a picnic roast would be good for that.

 
Andrea, please share what you put in the Asian wraps - it sounds yummy.

The cooked pork freezes well, so if you are tired of it, you can save it for another day.

 
Hi, Lisa. There's nothing authentic about it, I'm sure, but we enjoy it.

Asian Pork Wraps

4 8-inch or 10-inch flour tortillas
2 Tablespoons soy sauce
1 tsp. cornstarch
2 cups (approx.) shredded cooked pork (tenderloin or picnic roast)
1 tsp. peanut oil (or vegetable oil)
1/8-1/4 tsp. crushed red pepper
1 clove garlic, minced
2 cups (approx.) shredded cabbage & carrot mix (coleslaw mix)
1/4-1/3 cup sliced green onions
plum sauce

Optional items:
cooked rice
1 cup fresh bean sprouts (mung)


Wrap tortillas tightly in foil.

Heat tortillas in 350 for 10-15 minutes.

Meanwhile, stir together cornstarch and soy sauce. Add meat to mixture; toss to coat. Let stand at room temperature for 10 minutes.

Pour oil and crushed red pepper into medium non-stick skillet. Heat skillet over medium-high heat. When skillet is hot, stir-fry meat and garlic for 1 minute. Add green onions, 1 cup cabbage, and sprouts (if using). Stir-fry for 3-4 minutes so vegetables are crisp tender. Remove from heat.

On each tortilla, smear a little (about 1-1/2 teaspoons) plum sauce. Divide the remaining cup of cabbage between the tortillas. Top with pork and rice (if using). Fold up like a burrito. Serve with additional plum sauce for dipping.

Adapted by Andrea from Cookingcache.com

 
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