A question about a recipe: Citrus Pulled Pork Tacos

Wondering how you'd use leftovers from this pork roast . . the spices are universal enough that it seems you could use it with thirshfeld's Shredded Pork and Chinese Celery Lo Mein, so I'll probably freeze some, not shredded yet, for that. Do you think it would work well in pho? (I'd use WinnieAb's excellent recipe, which includes kale and is a family favorite here.) What about pad thai? (I really like mtlabor's recipe for shrimp pad thai, so I'd probably adapt that.) I'll likely make Mr. T a Cuban sandwich tomorrow with some of the leftovers. Any other ideas? I have a 3-pound roast in the crock pot now, with only two of us here.

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Citrus Pulled Pork Tacos
Recipe question for: Citrus Pulled Pork Tacos

7 Comments

Erin P. February 12, 2012
I like to make (and freeze) taquitos. The other day I used some of the left overs with polenta and the slaw for some crunch and it was delicious.
 
hardlikearmour February 7, 2012
I love putting pulled pork into manapua buns, then freezing them for a quick lunch. http://www.food52.com/recipes/12427_savory_duck_buns_aka_kalua_manapua
 
AntoniaJames February 6, 2012
These are all such great answers. I really like this cooking method for pulled pork, so I plan to use it again -- many times, no doubt. Thanks very much, everyone. ;o)
 
vvvanessa February 6, 2012
To use up leftover pork, I often make a Vietnamese noodle salad (thin rice or mung bean noodles, soy sauce, fish sauce, cilantro, scallion, lime juice, shredded carrot, shredded napa cabbage, pork) and use rice paper or lettuce to make wraps.
 
babytiger February 6, 2012
I was thinking hash as well. I can see it in an omelet, in a handpie, enchilada/Mexican lasagna filling, stuffed in wonton wrappers and pan fried/deep fried, maybe even in a chili verde.
 
amysarah February 6, 2012
Maybe a hash, with cubed sweet potatoes (or butternut squash) - good with citrus flavors - and some onions. Could be all crispy and caramel-y and delicious with a fried egg on top.
 
Mr_Vittles February 6, 2012
Your thoughts sounds excellent already. I think anything that has similar flavors would taste great. I think it would be superb in a Banh Mi.
 
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