Does anyone have a leftovers idea for pork meat?

Question

we cooked a whole hog on the bbq yesterday, and there is alot of meat leftover. i am tired of sandwiches! any ideas?

Answer 1

Freeze cooked pork by removing the meat from the bones as soon as possible after cooking and wrapping tightly using a freezer proof wrap, bag or container. Remove as much air as possible, seal tightly and then freeze at 0°F or below. Store for up to three months.
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=31&id=159

CHINESE PORK & RICE
2/3 cup uncooked regular rice
1 medium onion, chopped
2 stalks celery, cut into diagonal slices
2 Tablespoons oil
1 1/2 cups boiling hot water
3 instant chicken bouillon cubes
2 Tablespoons soy sauce
2 cups cut-up cooked pork (3/4 - 1 inch pieces)
1 medium green pepper, chopped
In large skillet, cook and stir rice, onion, and celery in oil over medium heat until rice is golden brown and onion is tender. Stir in remaining ingredients except green pepper and heat to boiling. Reduce heat. Cover tightly; simmer 18 to 20 minutes or until rice is tender and liquid absorbed. Stir in green pepper. Cover tightly; simmer 10 minutes longer.
Note: be sure to use regular rice---not converted or instant.

Answer 2

Certainly.....

#1 Tear bits and pieces of Pork and put in a Crock Pot with chopped onion, and fresh sliced Mushrooms. Add your favorite Bar B Que Sauce (mine is Open Pit Thick & Tangy) and mix. Put lid on pot and let cook for 1 - 3 hours. (the loner it cooks the better it tastes) Excellent for sandwiches, or a Main Course Dinner.

#2 Chop up a pound or two and make Fried Rice with it.

#3 Slice pieces about 1/4 inch thick. Make a Cream Gravy from scratch.
Place a piece of toast on plate, put some slices of pork on top, cover with second piece of toast and cover with gravy... walla... Hot Roast Pork Sandwih with gravy.

Could add more ideas but for 2 points my fingers are getting tired. LOL

Bon appetti

Answer 3

World Famous Brunswick Stew

Recipe from Spanky's Seafood Grill & Bar

First the sauce:
In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:
1¾ cups Catsup
¼ cup French's Yellow Mustard
¼ cup white vinegar

Blend until smooth, then add:
½ tb. chopped garlic
1 teaspoons coarse grind black pepper
½ teaspoon crushed red pepper
½ oz. Liquid Smoke
1 oz. worchestershire sauce
1 oz. Crystal hot sauce or ½ oz. Tabasco
½ tablespoon fresh lemon juice

Blend until smooth, then add:
¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.
Makes appx. 3½ cups of sauce.


Then The Stew:
In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups small diced potatoes
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken (white and dark)
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
3¼ cup prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14-15 oz. can creamed corn
Slow simmer for 2 hours

Yields 1 gallon

Answer 4

Periski-
dough mix:
1c melted margarine
1tsp sugar
2 c sour cream
4 egg yolks
4c flour
chill, save egg whites for brushing periski before baking.

Filling:
4 cups shredded pork fried with onion and green pepper and season to taste,then add 1/2 can mushroom soup chill.

roll out dough,cut with round cutter,fill and seal( these resemble turnovers, brush with egg whites, bake at 350 till light brown.

Answer 5

bag and freeze it ,and later you can make BBQ,stews,soups,
it will keep in the freezer for up to 6 months.
when you don`t want to cook, pop a bag in the microwave and throw BBQ sauce on it and have a quick supper..

Answer 6

Mix into Fried Rice.

Answer 7

Pack in freezer bags and freeze. Works great in stews and soups for the fall and winter.

Answer 8

stir fry with onions peppers served over rice

freeze a few packages for future meals in a hurry

Answer 9

pork fried rice and egg rolls

Answer 10

Kabobs, omelettes, borscht