WHAT can I do with the cooked pork roast?

Pork stew is at least as good as beef stew.

Cooked pork, ground in a food grinder with onions and potatoes, then fried until brown and crispy, makes delicious hash.

If your pork is bland, spice it up!

you can do ANYTHING with that meat.

Slice into boneless pork chops and prepare as chops.

Dice into smaller pieces, saute and make fajitas.

Grind in your food processor and use as you would ground beef.

this is how I do my pork roast.

I put it in a pan, without searing it(you can if you want, I don't)

I add several bay leaves,4-5 cloves chopped garlic, large chopped onion, salt and pepper and 1 bottle of beer. I put the chopped veg on top AND bottom.

After roasting it at 350 degrees for an hour to 1 1/2 hours, depending on the size of the roast, I then bury it in quartered potatoes and carrots and roast for another hour, covered.

I then have a very flavorful roast, drippings for gravy and my potato and veggie all cooked.

The left overs make a great soup, chili, fajitas, or simple diced meat in gravy over savory rice.

You also do not need to use them all up right away. Wrap tightly and put in your freezer...they will last a long time.

Do one up in a slow cooker, and then portion it into freezer bags. I really like this one:

Slow Cooker Brown Sugar Pork Loin

This is a juicy, tender slow cooker pork roast with a sweet and lightly spiced glaze. Serve this pork loin roast with mashed potatoes and your favorite side dish vegetables.

Cook Time: 9 hours

Total Time: 9 hours

Ingredients:

1 boneless pork loin roast, 4 to 6 pounds

1 clove garlic, halved

salt and pepper

1 1/3 cups brown sugar, divided

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1/4 teaspoon cinnamon

Preparation:

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.

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Well if you hadn't already cooked it you could have made your own breakfast sausage with it. Pork shoulder makes the best sausage. Other cuts don't seem to have enough fat.

Pork enchiladas sounds really good with left over tender meats

Make Tamales.

Make Chinese sticky rice in bamboo leaves ( giant tamales )

Make Congee

Make Curry

Make Brazilian Leitão a Puruca

you turn it into a pie.

cook pork roast and then diced into bite sized chunks

mix a tomato based sauce with veggies of your choice, place in a medium sized dish and top with a layer of mashed potato, them sprinkle with mozzarella cheese.

or you can make a pork and onion baseless quiche

Don't you people have a freezer?

Try a porketta roast.

Eat it