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post #1 of 11 (permalink) Old 02-15-2012, 08:48 AM Thread Starter
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left over recipe suggestions appreciated :)

Does anyone have any suggestions on what to do with left over slow cooked roast pork leg? We had a roast the size of Manhatten over the weekend and despite already making one extra meal (noodle soup) and sandwiches out the reminder, there is still enough meat left for at least one meal.

Any thoughts on what the heck to do with it? Dont normally have roasts this big - it came in a hamper.

Ridley is banned from eating said pork as it gave Toby the runnies when he had it one time and I dont want to risk it.

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post #2 of 11 (permalink) Old 02-15-2012, 10:31 AM
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I usually shred it, mix in BBQ sauce and if everyone is tired of pork, freeze it for a fast dinner later. especially if i have guests unexpectedly drop in one day.
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post #3 of 11 (permalink) Old 02-15-2012, 10:50 AM
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Ali, we have a tried and tested method for using up leftover poultry and pork. Risotto!

If you don't know how to make it, I'll send you my method.
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post #4 of 11 (permalink) Old 02-15-2012, 10:53 AM Thread Starter
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Both of these sound very yummy suggestions.

What stock would you suggest for the risotto, Hugh?

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post #5 of 11 (permalink) Old 02-15-2012, 10:54 AM
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I was going to say what Botany said. Make pulled pork sandwiches out of it.

You could also toss it in the crockpot with some Mexican style spices and make taco, burrito, or tostada meat out of it.
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post #6 of 11 (permalink) Old 02-15-2012, 10:56 AM
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Allie - Anything but beef. We always use chicken. Basically you make a "vegetarian" risotto, and then chuck your meat in in the last 10 mins to heat up. Make sure it's really hot though as eating slightly warm meat will instantly kill you*.

*this may be an exaggeration.

Another thing we do with left over meat, is pour chinese style sauce over it, or curry sauce over it. Heat it up to a safe temp, and serve. Don't over do it though as it might go tough.
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post #7 of 11 (permalink) Old 02-15-2012, 10:09 PM
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I'd heat it up with some cheese, green chiles - really whatever you want - and roll it up in a tortilla.

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post #8 of 11 (permalink) Old 02-16-2012, 08:33 PM
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I have friend that makes very good thick chilli soup out of a shredded beef roasts. Don't see why you couldn't make it with shredded pork insted of minced meat. Like someone else said freeze it for later. If you have a pressure cooker you can can it. Google for times and pressures on canning meat. At my elevation it is 1 1/2 hours at 11 psi.

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post #9 of 11 (permalink) Old 02-17-2012, 07:06 AM
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I have used both shredded beef and pork roasts in chili. I like it better then ground beef. Its leaner.
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post #10 of 11 (permalink) Old 02-17-2012, 03:32 PM
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Yeps, the easy way...just throw it in a chili or stew.
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