ISO: Ideas for leftover pork roast?

[JackieO]

I have about 1.5 lbs. of a Sweet Bourbon pork roast that I made in the crock pot Thursday. (It was one of those pre-seasoned varieties from the supermarket meat case.)

I'm thinking I'd like to shred it and mix it with some type of barbecue sauce....anyone have ideas for a homemade sauce?

Also, the roast was really tender. Do you think that will affect my ability to shred it?

TIA.

[bensdad]

Depending on how many you plan to feed, How about open-faced sandwiches w/ mashed potatoes and gravy? MMMMMMMMM i have some leftover sirloin roast from last night, think I'll make me one.

[UnGourmetGal]

Pulled pork sandwiches would be great because the meat already has the bourbon flavor and that would go perfectly with BBQ sauce.

[RenaH]

In the "For Two" column of the Jan/Feb Cooking Light issue from 1997, they featured a great recipe for pork roast, followed by several recipes to use up the leftovers. My favorite is the Barbecued Pork Sandwiches. I've also tried the Persian Rice, which was good, just hasn't been repeated. I don't think the bourbon would interfere with any of the flavors, only enhance, and the pork's tenderness is a plus.

Barbecued Pork Sandwiches (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222230)
Persian Rice (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=591655)
Pork and Succotash Spinach Salad (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=223408)
Pork and Vegetable Alfredo (http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=591654)

Almost forgot the recipe for my BBQ sauce. I got it from the Today Show, with credits going to Steven Raichlen.

Coca Cola BBQ Sauce

1 cup Coca Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1tsp Wright's Liquid Smoke
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper

Combine the ingredients in a heavy saucepan and gradaully bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6-8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months.

Rena

[little_bopeep]

I like to chop up leftover pork roast and add it to my Spicy Peanut Noodles.

Or if you really want BBQ, try the sauce from the Fall Off the Bones Ribs recipe:

Chipotle Maple Barbecue Sauce

1 can crushed tomatoes -- (28 ounce)
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo -- diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves -- minced
2 tablespoons Colman's dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

[JackieO]

For so many good ideas, and so quickly on a Saturday, even! :D

My original thought had been shredded pork sandwiches, but I like the idea of tossing some into peanut noodles.

I think there's probably enough pork that I could do both. DS has a high school dance tonight, so I think it will be just DH and me for dinner tonight (peanut noodles) and sandwiches for lunch tomorrow!

Excellent!

Thanks again.

[JackieO]

:eek:

Just bumping this back up for another thank you!

The pork is no more -- peanut noodles last night (with broccoli, red pepper and bamboo shoots), and barbecue shredded pork sandwiches for lunch today, using the maple/chipotle sauce.

I now have enough peanut sauce for a chicken satay dish later this week, and more barbecue sauce for....well.....I'm sure someone will inspire me later in the week!

I've kept the Coca-Cola sauce recipe, too. I know I had brisket made with a cola sauce a long time ago and remember it was quite good.