Pulled Pork from Leftover Tenderloin?
It got a little overcooked and I'd like to find a way to use the substantial leftover roast. I was thinking maybe pulled pork (need a recipe), but any ideas would be welcome.
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10 Comments:
I reckon the easiet recipe would be to add your favorite BBQ sauce (home-made or bottled). But you could also try a mustard-cream sauce (one tablespoon Dijon mustard per cup half&half or heavy cream works well). Gently heat through all together to ensure tender meat. Goes nicely with rice, pasta or mashed or baked potatoes & green beans.
SusanZ at 6:19PM on 03/16/08
Wow! @Perky I am going to need a minute on that. I love roast pork with provolone on a crusty roll. Do you have gravy? I am now thinking I need to make roast pork! I have never made pulled pork, but there is someone in my office who has. I will e-mail her right now and ask for her recipe. She brought it in for a lunch party (we have 2 this coming week!) Stay tuned............
crazyspice at 7:04PM on 03/16/08
Chop or shred the pork into smaller than bite size peices, chop some spanish onion and saute the meat and onion in some extra virgin olive oil.when onion just starts to brown ann some Mojo Cirrillo marinade to moisten. When warmed through, pile on some nice crusty French or Italian bread, spooning some warm Mojo over all !!!!
onepercent99 at 7:17PM on 03/16/08
mrm, its not exactly the right kind of meat, but perhaps you can make tacos de carnitas with it?
this is the recipe I've used (it came out amazing): http://www.hotsauceblog.com/hotsaucearchives/how-to-make-carnitas/
you could probably skip to the oven step. its really easy to adjust if it gets too dry -- just add some liquid it had been cooking in.
cafepeach at 9:41PM on 03/16/08
I made a bread stuffing and I should have tied it, but it was too hot from searing, so I just put it together, and put a lid partially on. When I checked it in less than half an hour, the top had fallen off and lots of the stuffing did too. It was more than fully cooked! It was too messy with stuffing to make gravy. We ate the top which was smaller and already overcooked. It's the bottom I need to use. It still has some stuffing, but I can scrape it off. I wish I had made gravy! sniff........sniff
Maybe it was meant to be so that I can learn some new ways to use pork!
PerkyMac at 11:08PM on 03/16/08
I've made several rounds of pulled pork in my slow cooker, all using tenderloin. Sear first with the usual bbq spices (I use a Kansas City-style rub from an issue of Cooking Light, July? 2007) and cook on low for about ten hours. The meat will shread easily and fall apart just as other cuts would. Delicious with homemade bbq sauce!
I'm pretty sure you can get the same effect with leftovers, if you braise in a relatively large amount of liquid for some time. If you try it, let me know how it works! I would love to try this transformation, but I haven't made pork in a while.
kmnola at 11:56PM on 03/16/08
The problem with trying to do pulled pork with a tenderloin is the lack of fat and connective tissue -- you're going to end up with dry, stringy meat no matter how long you cook it or how much liquid you add.
My suggestion would be to slice thin and make a cuban sandwich -- add pork, ham, swiss, mustard, and pickles to a crusty bread (cuban bread is traditional, but french will work in a pinch) and press with lots of butter :-)
Dominic
the zen kitchen
dvchurch at 9:59AM on 03/17/08
I've had success using left over pork to make pulled pork sandwiches in my crock pot. I'd google pulled pork crock pot and see what comes up. You may be able to offset the potential of dryness by adding some uncooked pork (ground?) or even salt pork pieces to add fat (translation moisture) to the mix. Definitely good BBQ sauce is in order as well as soft rolls and coleslaw if you are so inclined.
Maureen at 10:57AM on 03/17/08
Update: Pantry was pretty bare and just got my grocery order delivered, so I didn't have a lot to work with.
I thinly sliced the tenderloin (leaving the stuffing and it wasn't overcooked like the top had been). I found a new bottle of Jack Daniel BBQ sauce in my pantry. Tasted it. Way too sweet and too thick. Heated it with water and apple cider vinegar. Just heated the meat in the thin sauce and piled on a fresh hoagie roll I defrosted. I had some leftover coleslaw and potato salad. Fresh iced tea - wow, better than the first meal with the pork.
Thanks to all for your suggestions.. There is still some left and I'm going to make a Cuban sandwich on the other half of the foot long hoagie roll. Necessity is the mother of invention!
PerkyMac at 4:38PM on 03/18/08
I have the same problem..overcooked the Easter pork roast (2 and a half hours was too long for 3 lbs..should have quit at 2) and will be making pulled pork bbq sandwiches with leftovers..just gonna pull leftover pork and reheat with bottle of bbq sauce (and maybe add some water and vinegar to thin out and juice up dry roast) on some buns..simple and good
mtnbikchic at 1:14PM on 03/24/08