RE: leftover Pork? * Posted by ritaotay (My Page) on Mon, Feb 18, 08 at 12:27 Got gravy?. Add the cut up pork to the gravy, heat and server over noodles... Rita __________________________________________________________ WOW, something I know how to do, Rita's right! This is very good and you can't get quicker unless you eat an apple! I use a jar of Heinz pork gravy and Pennsylvania Dutch brand noodles, I like these better than those light & fluffy brand noodles. Cut the gravy by one third with water or chicken stock, if you don't it becomes to thick and overpowering. Cut up the pork into pieces about 1/2 x 1/2 inch (it'll shrink). Don't salt or pepper, make this an individual thing. Put the thinned gravy and pork in a correct size sauce pan and slow simmer for about 35 minutes. Near the end use corn starch to thicken to what you like, spread over cooked noodles, S&P to taste. This also works really well with leftover roast beef/beef gravy.

This is simple and delicious! Chinese Pork and Rice 2 TB butter 2/3 c. uncooked long grain rice 1 t. salt 1 large onion, sliced into thin strips 1 green pepper, sliced into thin strips 2 ribs celery, chopped into thin slices 1 cup or more cooked leftover pork chopped small 1 1/2 cups boiling water 1 bouillon cube 2 t. soy sauce or more to your taste Melt butter in a heavy skillet. Add uncooked rice, salt and cook stirring until rice is golden. Add onions to rice and cook several minutes. Pour in boiling water and add cube. Cover tightly and cook 20 minutes until rice is tender. Add green pepper, celery, and pork to skillet. Cover and place on warm spot on stove for 10 minutes or until vegetables are tender but still a little crisp. Just before serving, stir in soy sauce. Serves 4. You could use beef broth instead of the water and bouillon cube. Just be sure to heat the broth before adding.

I agree with Peppi, today's pork is leaner than ever, and it dries out quickly. It's very easy to overcook and then it will be dry. I like this recipe from Cooking Light, the apple cider brine gives a nice flavor, as do the herbs, and keeps the pork a bit moister. I never remember to brine it overnight, a couple of hours will do if that's what you have. I seldom have pork and fresh herbs available at the same time, so I use dried and I have subbed mustard seed for the coriander when I didn't have that. Lots of times I didn't make the cider reduction either, but it's very good. It's all good. Cider Brined Pork Loin 3 cups water 3 cups apple cider 1/4 cup kosher salt 1 tablespoon black peppercorns 1 tablespoon coriander seeds 1 bay leaf 1 (2-pound) boneless pork loin, trimmed 2 cups apple cider Cooking spray 1 1/2 teaspoons chopped fresh rosemary 1 1/2 teaspoons chopped fresh sage 1/8 teaspoon freshly ground black pepper Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350�. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350� for 1 hour or until thermometer registers 155�, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing. Note: Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat. Annie Kathryn Conrad, Cooking Light OCTOBER 2004

This actually made me google to see if Wendy's still has pulled pork. But then I thought the better of it since we're going out to dinner shortly at a place that serves way too much. I've been having a hard time finding Boston butt. Last time I made it with the picnic, and wasn't happy with it. Not sure if it was the cut or just bad luck, but I've made the same recipe with butt many times and never a problem. I'm on a mission now. Enjoy!