Also...

[telophase]

...we have a quantity of leftover apple-flavored shredded pork roast. Shredded as it was made in the slow cooker and therefore is so fork-tender that it cannot be sliced and crumbles into shreds at a mere hint of a glance.

Suggestions for using it up? We have eaten it straight, and also made quesadillas (the apple flavor makes it ever-so-slightly odd, but still edible). What else to do, as there is so much pork--it was a large roast--that if we don't do something different we're going to not eat it.

Comments

[weirdquark]

Stir-fry it with some vegetables? Mix it with some ginger and and use it for onigiri? (I have been reading Oishinbo again lately.)

[ebony14.livejournal.com]

Could you make a meatloaf out of it, adding a binder like breadcrumbs and egg, and maybe some vegetables to give it some texture? Usually the meat is raw before you make the meatloaf, but you might be able to cook it lightly (to cook the egg), or use a different binder to hold it together that didn't need cooking (no idea what; my meatloaf experiments have been limited).

[telophase.livejournal.com]

It's already a hair too dry from being overcooked (the crockpot runs high), so anything like that which is too cooking-intensive would, I fear, cause it to become inedible.

[dremiel.livejournal.com]

We make cheater Empanadas using Pillsbury Grands biscuits from the can (The Golden Wheat reduced fat ones are tasty). Just roll each biscuit out, add a heap of your pork, seal, egg wash, bake.

Perhaps toss with a little BBQ sauce if it is very dry? Or add a little cheese.

Yes, making your own dough would only take about fifteen minutes but this is a super-quick fall back.

[thomasyan.livejournal.com]

Warning: Some of this stuff is just me wildly thinking things up.... Pretty much all of them assume you've crumbled up a bunch of the roast pork.

Use it to generously top ramen?

Mix it with a little cream cheese and use it as filling for fried dumplings, where you mostly just want to cook the skin, since the filling is already edible?

Mix it with mayonnaise or Miracle Whip and maybe some curry powder or other seasonings and make sandwiches?

Add salt or soy sauce and other seasonings and spread it out on a cookie sheet and bake it until it is dried out, so that you can sprinkle it over congee or porridge or oatmeal for a savory breakfast or snack?

Make some fried rice using bacon and bacon fat, and near the end, mix in some of your pork, too?

[golden-bastet.livejournal.com]

We'll be riiiiight over...

Actually, it sees like there's a lot you could do:

• tacos
• burrittos
• mixed in with your morning omelet
• sloppy joes
• straight on with some brown rice (and there are all sorts of brown rices) and veggies
• straight on with noodles and veggies
• layered into a pseudo-lasagne (no tomato - well, unless it sounds better to you than it does to me)
• wontons (this from the woman who once made duck wontons)
• nachos makin's
• modified shepherd's pie...

You've got a wealth there. Just depends on what you *want* to do.

[telophase.livejournal.com]

Mmm, I may have to do a couple of onigiri...

[telophase.livejournal.com]

Cool, thanks./ :)

[telophase.livejournal.com]

I am very tempted by these!

[telophase.livejournal.com]

Thanks!

(It's a veeery apple-y recipe - we even cut down the amount of apples and they still permeated the roast. And we used wine instead of apple juice in it; I cannot imagine how apply it would have been if we hadn't made those changes!)

[golden-bastet.livejournal.com]

You could use some form of hot-spiciness, if it's too sweet. That would make a nice contrast (well, if you like spicy).

Can you share the recipe? It sounds like it might be fun n' tasty.

[telophase.livejournal.com]

I keep forgetting to check the book when I'm at home. :) It's not very complex, so let's see if I can remember... I think it's

6-7 tart apples
1/4 c packed light brown sugar
1 1/2 tsp ground ginger
1/4 c apple juice, white wine, or champagne
3.5-4 pound pork roast
Salt and freshly ground black pepper

Peel and cut the apples into quarters. Dissolve the sugar and ginger into the liquid that you're using. Season the roast with the salt and pepper, then sear it, either under the broiler or on the stovetop, to brown it and to render some of the fat. Put the apples into the crockpot, put the roast on top of it, then pour the liquid on top of it and rub it in. Cook on LOW 7-8 hours, until the meat is fork-tender.

What we ended up doing, since the roast was already well-trimmed with very little fat, was to pour the meat juices left after searing into the sugar/wine mix, and then put the roast into a bowl with it, rub the stuff in, and let it sit in the fridge overnight. The next day about 11AM, Toby assembled the stuff in the crockpot and let 'er rip. We also used 5 apples instead of 6-7 as we had a smaller crockpot, and I'm glad we did because even with an almost-5-pound roast and fewer apples, there were more apples than I wanted.

There may be something besides the ginger in there - I'm trying to use the Search Inside feature at Amazon to dig out the ingredients, but it's refusing to let me see past the ginger. XD I'll email Toby and see if he'll take a look inside. He's replied, and I've updated the recipe.

It's from Not Your Mother's Slow Cooker Cookbook (http://www.amazon.com/gp/product/1558322450/ref=as_li_ss_tl?ie=UTF8&tag=telophase-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1558322450)

Edit: Also, I made a pan gravy with the juices a couple of days later - 2 Tb butter with 2 Tb flour, brown, pour in leftover juices, pour in 2 cups chicken broth, then ladle in some of the apples because it was losing that flavors. Reduce a bit until thickened, then take off heat and swirl in some butter.

I think I'm going to make this a post. :)