pork loin leftovers...

omaha

Newbie

Original poster

Mar 12, 2013

3

10

Omaha Nebraska

• Apr 7, 2013

• #1

Joined about a month ago and haven't posted because the search feature has been answering my questions along the way of producing pretty darn good baby backs, chicken, pork butt and a 10lb bacon weave pork loin so THANKS FOR THE GREAT INFORMATION HERE.
My question now is what would best suit the leftover 5lb hunk of pork loin smoked Tuesday? I'm having some friends over for Mondays bball game and would like to use it in addition to some other food plans.
I'm worried about drying it out. Any experience in how to bring it back to life? Crock pot??
Thanks.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Apr 7, 2013

• #2

Whip up a batch of finishing sauce and warm it in the oven with the sauce!

Here is SoFlaQuer's http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork.  this is very popular among the members here.

Here is mine...it's gaining popularity here but the folks I cook for in the great states of Va and NC swear by it!  You can adjust the recipe so you don't make so much, but it keeps for a long time in the fridge!

3 Quarts of Apple Cider Vinegar

1 cup Ketchup (Catsup)

5 oz. Worsty sauce

10 oz. French's yellow mustard

3/4 cup salt (I use sea salt but regular iodized is fine) - I also usually cut back on the salt

1/4 cup fresh ground black pepper

1/2 oz crushed red pepper

4 oz of your favorite hot sauce (I cut back on the red pepper and hot sauce depending on the audience and it doesn't affect flavor)

Mix all ingredients in a large pot and bring it to a boil.  Once it boils it is ready for use as a mop or for canning.  

Makes about 1 gallon, which is enough to mop a 70 pound pig.

Good luck,

Bill

 

sa-steve

Newbie

May 13, 2012

3

10

• Apr 7, 2013

• #3

Dice it up, cook in a skillet with dice onions and peppers.  You may need light oil...

Flour tortillas......

Pork Carnitas..........
 

 

omaha

Newbie

Original poster

Thread starter

Mar 12, 2013

3

10

Omaha Nebraska

• Apr 10, 2013

• #4

Thanks for the ideas. Tried both actually with great success!

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Apr 10, 2013

• #5

Sorry I'm late for the party, but for future reference

• Sliced for hot pork sandwiches

20121216111.JPG

• sqwib
• Apr 10, 2013

• sweet and sour pork

8075126668_3807d1b99a_z.jpg

• sqwib
• Apr 10, 2013

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Apr 10, 2013

• #6

Both of those look great SQWIB!

Bill

 

mountainhawg

Meat Mopper

Jan 4, 2013

262

15

Mountains of Western NC

• Apr 10, 2013

• #7

Like SQUIB we use ours for sliced BBQ sandwiches. When most, not all, of the the meat is off the bone, my wife takes the bone and leftover meat, cooks that in some water with cut up onion and spices. The remaining meat falls off the bone and we have that on top of rice or noodles (after mixing with a bit of sour cream for the noodles). The smokey flavor from any scraps and the bone comes through just fine. Have it along with hot pepper cornbread and it's good stuff for a cold winter's day.