Tag Archives: using leftovers

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…

Lunch…

Or Dinner…

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Shredded Pork Tostada “Salad”

Another entry in my “what to do with that giant pork roast” series, these started out as tostadas but I piled so many veggies on top that it ended up being more of a salad in my opinion.  Whatever it was, it was delicious.  Feel free to sub veggies you like for those you don’t.  Instead of salad dressing, we just used a liberal drizzle of salsa over the whole thing.  Wonderful.  And pretty too!

Shredded Pork Tostada "Salad"

Shredded Pork Tostada “Salad”

Shredded Pork Tostada “Salad”

Crunchy tostadas (I used 2 per person)
1-2 cups shredded pork (see below for the basic pork roast recipe)
Cheddar cheese
Mixed salad greens
Tomatoes, diced
Avocado, sliced or diced
Black olives, sliced
Salsa

If your pork roast is not hot, heat it up in the microwave or toss in a skillet for a few minutes to heat.  Since I typically use leftovers to make these that is what I did.

Top with cheese and pile on the other toppings to suit your tastes.  Drizzle salsa over the whole thing and eat!

Basic Pork Roast

Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper

Rinse pork roast and place fat side up in a dutch oven.  Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles.  Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart.  Pull apart with two forks to shred.

Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead).  When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.

Ready to pop into the oven or crock pot.

Ready to pop into the oven or crock pot.

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Asparagus and Shiitake Omelet

With farmer’s markets up and running for the season, as well as my favorite local fruit and veggie supplier, I have more produce than I usually know what to do with.  Everything looks so beautiful that I buy with my eyes instead of following my shopping list.  The wonderful bounty can turn into a trash can full of waste if I’m not careful.  So what I usually do to avoid this is lay everything out when I get home from shopping and plan meals around what I bought.  Large fruits like pineapples and melons get peeled and chopped and put away in the fridge for easy snacking for the kiddos (and me).  Other things get cooked for dinner, with the most perishable things getting used first.  And any leftovers most likely will find their way into my breakfast.

I found the most wonderful tiny shiitake mushrooms at the market this week.  My daughter commented on how delicious they were and how different they taste compared to other mushrooms.  She’s right! Combined with some leftover roasted asparagus, I had the makings for a tasty treat of an omelet.

Asparagus and Shiitake Omelet

Asparagus and Shiitake Omelet

Asparagus and Shiitake Omelet

4 stalks of asparagus, cut into one inch pieces
1/2 cup shiitake mushrooms, sliced
1/4 cup red onion, chopped
1/4 cup shredded parmesan cheese
2-3 eggs
Salt & pepper

In a small bowl beat the eggs with a pinch of salt & pepper.  Set aside.  Heat a skillet over medium heat.  Add a drizzle of olive oil and toss in your onion and mushrooms.  Saute for a couple of minutes until veggies are tender.  Add asparagus and cook another minute or two (since my asparagus was already cooked I just added it at the end and tossed it until it was heated through).  Remove veggies to a bowl and set aside.

Add another drizzle of olive oil to the pan and swirl it around to coat the surface.  Pour eggs into the pan.  Move them around with your spatula, lifting the edges and tilting the pan to move the uncooked egg to the pan surface.  You’ll end up with a lumpy moon crater surface, with all of the egg mostly cooked but still a little glossy on top.  This is how you avoid omelets that are runny in the middle or overcooked on the outside!

asparagusshiitakeomelet

Sprinkle cheese all over the egg surface.  Pile all of the veggies on one half.  If needed let it cook a few seconds until the egg is set and the cheese is melted.

Doesn't that look yummy?

Doesn’t that look yummy?

Fold over and slide onto a plate.  Enjoy!

 

 

 

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