ISO: ISO inspiration for leftover pork tenderloin that already
- Thread starter denice
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hallie-in-fla
Well-known member
What about sliced in quesadillas or shredded into burritos?
music-city-missy
Well-known member
I use leftover bbq to make 'bbq eggrolls'....
either shred it or chop it up into small dice and put a spoon of it in the middle of an eggroll wrapper. You can put a little cheese, beans, slaw or whatever in there also. Roll it up eggroll style sealing the edges by brushing them with water. Fry and serve w/more bbq sauce or other sauce such as a ranch dressing.
I have also made a stew of bbq chunks by simmering them in more bbq sauce with tomatoes, stock, onions, potatoes and corn. Look at Brunswick stew recipes - I never follow them but it's the same type of deal.
either shred it or chop it up into small dice and put a spoon of it in the middle of an eggroll wrapper. You can put a little cheese, beans, slaw or whatever in there also. Roll it up eggroll style sealing the edges by brushing them with water. Fry and serve w/more bbq sauce or other sauce such as a ranch dressing.
I have also made a stew of bbq chunks by simmering them in more bbq sauce with tomatoes, stock, onions, potatoes and corn. Look at Brunswick stew recipes - I never follow them but it's the same type of deal.
dawn_mo
Well-known member
How about a bbq'd pizza...
just use a Bobolli pizza crust, use bbq sauce as the base, chop up the pork tenderloin, maybe a cup or so, then top with shredded Swiss cheese, red onion and cilantro. I make a pizza like that using chicken, but I think bbq'd pork would work to.
just use a Bobolli pizza crust, use bbq sauce as the base, chop up the pork tenderloin, maybe a cup or so, then top with shredded Swiss cheese, red onion and cilantro. I make a pizza like that using chicken, but I think bbq'd pork would work to.
richard-in-cincy
Well-known member
Rec: Quick Posole
This is a quick and easy version of posole that I use when getting rid of large amounts of roast pork (like tonight, I have 6 lbs. left over after the weekend and numerous left over dinners and sandwiches. Got to turn it into something else!).
Quick Posole
3 Tbsp lard or oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp black pepper
1 tsp ground cumin
1 tsp mexican oregano
2 tbls ground New Mexican chili (see note below)
1/4 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs roasted pork cubed
4 cups chicken broth
1 cup chopped green chile
3 cups cooked posole or 3 cups canned hominy
Heat lard and saute onion until it turns golden. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook briefly to toast the chilies. Add the pork, cooked posole (or hominy), broth, green chile, and New Mexican chilies. Cover, simmer at 1 hour.
Serve with finely shredded cabbage, thinly sliced radishes, diced white onion (rinse in water to remove some of the bite), picante sauce, lime wedges, and corn tortillas. Garnish posole as desired.
Note: if using whole dried NM chilies: toast in cast iron skillet, don't burn. Remove seeds and stems. Put in blender with enough boiling water to cover. Let sit until water is warm. Process into a puree. Strain into pot through a wire mesh strainer to remove the bits of skin.
This is a quick and easy version of posole that I use when getting rid of large amounts of roast pork (like tonight, I have 6 lbs. left over after the weekend and numerous left over dinners and sandwiches. Got to turn it into something else!).
Quick Posole
3 Tbsp lard or oil
1 white onion, chopped
4 cloves garlic, minced
1 tsp black pepper
1 tsp ground cumin
1 tsp mexican oregano
2 tbls ground New Mexican chili (see note below)
1/4 tsp ground cloves
1/2 tsp ground cayenne pepper (optional)
1 1/2 lbs roasted pork cubed
4 cups chicken broth
1 cup chopped green chile
3 cups cooked posole or 3 cups canned hominy
Heat lard and saute onion until it turns golden. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook briefly to toast the chilies. Add the pork, cooked posole (or hominy), broth, green chile, and New Mexican chilies. Cover, simmer at 1 hour.
Serve with finely shredded cabbage, thinly sliced radishes, diced white onion (rinse in water to remove some of the bite), picante sauce, lime wedges, and corn tortillas. Garnish posole as desired.
Note: if using whole dried NM chilies: toast in cast iron skillet, don't burn. Remove seeds and stems. Put in blender with enough boiling water to cover. Let sit until water is warm. Process into a puree. Strain into pot through a wire mesh strainer to remove the bits of skin.
pulled pork sandwiches
I just did this for lunch today. I put a little more bbq sauce and a little water on the tenderloin and baked it covered for a couple of hours. Pulled apart into shreds, put a little more bbq sauce on and served it on toasted buns with usual toppings.
I just did this for lunch today. I put a little more bbq sauce and a little water on the tenderloin and baked it covered for a couple of hours. Pulled apart into shreds, put a little more bbq sauce on and served it on toasted buns with usual toppings.