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Thread: What to do with leftover smoked pork?

  1. #1
    Join Date
    Apr 2001
    Mineral, VA

    Question What to do with leftover smoked pork?

    It's not real smoked pork- I made Kahlua pork (in the crockpot not the oven) and it's just the two of us. I've frozen the leftovers. So far I've used some of it for Hot & Sour Soup and with Black Eyed Peas & Collards. I've already got NC-style BBQ pork in the freezer so I don't really want anymore of that. Any other ideas of what I can do with it?
    To accomplish great things, we must dream as well as act.
    Anatole France (1844 - 1924)

  2. #2
    Join Date
    Sep 2003
    East Bay
    I don't really know what Kahlua pork tastes like but could you make burritos or split pea soup? Or how about pozole?

  3. #3
    I love the taste of Kahlua pig in seven bean soup!

  4. #4
    How about dicing it into fried rice?

  5. #5
    Join Date
    Apr 2002
    San Francisco
    This is a stab in the dark since I'm not familiar with Kahlua Pork and don't know what form it takes, but could leftovers be incorporated into either of the following recipes?

    Perfect Pintos

    1# pinto beans, cooked in the Rancho Gordo manner – 1 cup pot liquor reserved.
    2 T corn oil
    1 medium white onion, finely chopped
    1 bunch green onions, thinly sliced
    3 Roma tomatoes, chopped
    2 jalapeños, minced
    2 cloves garlic, minced
    ¾ cup ale
    1 T Rio Fuego hot sauce
    1/2 cup cilantro leaves, chopped

    Cook beans as directed. Reserve 1 cup pot liquor, and set aside both beans and pot liquor.

    Heat oil in a large sauté pan over medium flame. Add white onions, and cook 1 minute, stirring. Add in green onions and cook 1 minute more. Stir in Roma tomatoes. Add cooked beans, jalapeños, garlic, ale, and hot sauce. Increase heat and bring to a boil. Reduce to a very low flame and simmer 20 minutes. Add reserved pot liquor, as necessary, to keep beans moist. Stir in chopped cilantro and simmer five minutes more.

    Serve hot, as a side to barbecue, or fold into burritos or tacos. Enjoy.

    Beans 'n' Butt Stew


    8 ounces Rancho Gordo Pebbles beans, cooked while prep work starts on the stew; you will want to have the pot liquor to add to your stew.

    Four strips bacon
    1.5 pounds fresh organic pork butt, chopped in 1 - 2" cubes
    ¼ cup flour, seasoned with salt and pepper
    One Diestal (all-natural, smoked) turkey leg.
    1 large red onion, chopped
    2 pasilla peppers, chopped
    1 red bell pepper, chopped
    1 orange bell pepper, chopped
    2 serrano peppers, sliced
    3 cloves garlic, chopped

    1 tsp Mexican oregano
    1 tsp ground cumin
    2 tsp New Mexico chile powder
    dollop of adobo sauce along with one small chipotle pepper
    2 bay leaves
    5 fresh sage leaves

    1 (14.5 ounce) can low-sodium chicken broth
    1 (14.5 ounce) can diced fire-roasted diced organic tomatoes

    Juice from ½ lime


    Sweat bacon; meanwhile toss cubed pork in flour. When fat is rendered from bacon, add pork. Brown, and then, using a slotted spoon, remove all to a bowl.

    Add turkey leg, onion, peppers, and garlic to pot and give a quick stir. Add in next six ingredients (oregano through sage leaves) and sauté approximately five minutes.

    Add chicken broth and tomatoes (with juice)

    Add cooked beans and a few generous splashes of the pot liquor.
    Cover pot part way and simmer 40 minutes.
    Remove turkey leg; when it’s cool enough to handle, strip meat from the bone and chop, returning the meant to pot. Discard bones.

    Stir in the lime juice and serve stew with sour cream and chopped cilantro.
    Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt

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