Pork-a-Palooza! Ten things you can make with leftover pork roast.

I have to say that as far as cooking on a budget goes, the big prize recently goes to the pork roast.  I picked a couple of these up when they were on sale and boy did I get my money’s worth and then some!  I’ve posted most of these recipes already, but there were so many, and they were so spaced out (since we didn’t feel like eating pork every day for weeks) that I thought I would consolidate them all in one porky place for easy reference.  Just click on the recipe you want to get all the details.

The method that works best for me is to cook the roast up ahead of time in the oven or crock pot (my basic recipe is included in all of the blog posts below), shred all the meat, and portion it out into freezer bags or containers.  Simply pull one out for an easy meal with most of the work done already.

Works for breakfast…

Shredded Pork Huevos Tostada

Smothered Breakfast Burrito

Lunch…

Pineapple Pork Wraps

BBQ Pulled Pork Sandwiches

Or Dinner…

BBQ Pork Shepherd’s Pie

Shredded Pork Tostada “Salad”

Shredded Pork Enchilada Casserole

Shredded Pork & Black Bean Tacos

Shepherd’s Pie with Shredded Pork & Green Beans

Pork Green Chili

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Smothered Breakfast Burrito

Last week I posted a recipe for an amazing pork green chili.  Now just in case you are thinking it’s summertime and too hot for chili, just let me remind you there are other things you can do with chili beyond eating it out of a bowl.  Welcome to Casa de April, where I make a breakfast burrito I would pay for in a restaurant.  Green chili is the key that takes it from ordinary to incredible.  So make the chili, which freezes beautifully by the way, freeze in small batches to bring out for breakfast!  And although I say breakfast, I would eat this for any meal of the day.

Smothered Breakfast Burrito. More please.

Smothered Breakfast Burrito

For each burrito:
1 small/medium potato
2 eggs
1/4 cup shredded cheese
1/2 cup green chili (or more!)
Flour tortilla
Sliced avocado

Heat chili in a saucepan or microwave until hot.  Set aside and keep warm.  Poke potatoes and microwave for a few minutes until fork tender.  Dice or chop potatoes.  Beat eggs in a bowl with a pinch of salt & pepper.  Warm tortillas in the oven or microwave (if I’m doing a bunch I wrap them in foil and stick them in the oven while I’m making everything else; if it’s just one I nuke it).

Heat a skillet over medium high heat.  Add a drizzle of oil or butter and swirl to coat the bottom of the pan (or you can use cooking spray).  Add potato and cook for a couple of minutes, until starting to brown a bit.  Add eggs and scramble with the potatoes.  Sprinkle in the cheese, toss with the other ingredients and remove from heat.

Melty yummy goodness on the inside.

Wrap in a tortilla and top with chili and avocado.

Fajita Burritos for Dinner and Breakfast!

I really wanted to make enchiladas.  But a hot day and three hungry tummies meant a quickie dinner was in order.  So with a bunch of veggies, a quick saute and some beautiful gift wrapping, a quick, delicious and healthy dinner was mere moments away.  Enchiladas can wait a few weeks.

You can chop up as many veggies as you want for this.  I always make more than I need, since leftovers can always be put to good use.  Scroll down to see where mine ended up!

Veggie Fajita Burrito

Veggie Fajita Burrito

3-4 poblano peppers, sliced
3-4 banana peppers, sliced
1/2 red onion, sliced
1 cup mushrooms, sliced
1 can black beans, rinsed and drained
1 cup corn kernels
2 cloves garlic, minced
Pinch of salt & pepper
Juice of 1/2 lime
Flour tortillas
Salsa
Cotija cheese, crumbled
Avocado, sliced

Slice up all the veggies.

Yummy veggies. Feel free to vary to your tastes.

Heat a large skillet over medium-high heat.  Add a drizzle of olive oil.  Add peppers, onion, mushrooms and garlic to the pan.  Saute for 2-3 minutes.  Add corn and beans and continue to cook a couple of minutes, until veggies are slightly tender and everything is heated through.  I prefer my veggies to still have a little crunch, but if you like them softer just cook a little longer.  Season with salt & pepper and squeeze in lime juice.  Stir to combine.

Cook the veggies. I like them just slightly tender but still a little crispy. And check out my cool new spatula thing!

Pile the veggies in a burrito.  Crumble some cheese over the top.  If you want to be able to pick it up, don’t overfill it.  If  you’re anything like me, you’ll add way too much stuff for that.

Build the burrito and eat!

Roll it up, decorate the top with salsa, avocado and a little more cheese.  Dive in!

For breakfast the next day, reheat leftover veggies in a skillet, add some beaten eggs, and stir and turn mixture constantly until eggs are cooked.  Put in a tortilla with some salsa and cheese and voila!  Breakfast is served.

Fajita Breakfast Burrito