I need an idea

Last Wednesday I cooked a 7-8 bone center cut pork roast. (half of a crown roast) I cooked the roast on my grill, for 3 hours at 350F and it came out fully cooked and so moist the juices ran even after 20 minutes resting time. This fed my wife and I plus our daughter, s-i-l, and two grand kids. There was a 2 bone piece of the roast left over, and now I want to do something with it I would like to be able to turn this into a new meal but don't ant to cook the meat enough to dry it out. I suppose I could just warm it in the oven keeping it foiled to get it warm to say 150 internal which shouldn't really dry it out. If you have any better ideas I would appreciate hearing them. TIA.

Knowing me, I'd probably find a way to make a sandwich out of it. That doesn't sound like quite what you're looking for, though, Bob.

Not sure what question you are asking. How to reheat what you have for a redux or how to reincarnate the meat in a different dinner dish ? If the former, your proposed method should do it. If the latter, corn tortilla quesadillas with thinly sliced meat and a little cheese to bind is my husbands favorite way to use leftover roasted meat. I much prefer leftover meat cold, thinly sliced in a salad.

How about cooking it in cider (to soak up the moisture), either whole or diced. Throw some diced apples in the juice towards the end for some texture and maybe a little mustard or chopped sage if that interests you.

Knowing me, I'd probably find a way to make a sandwich out of it. That doesn't sound like quite what you're looking for, though, Bob.

Mike, so far you have the winning suggestion. I am now thinking of a Cuban sandwich with thinly sliced roast pork, thinly sliced smoked ham, and provolone. I'll do this and then put it in a panni press and make it like a hot sub sandwich. serve with some creamy red potato salad, and a sliced pickle. Sounds yum to me.

Mike, so far you have the winning suggestion. I am now thinking of a Cuban sandwich with thinly sliced roast pork, thinly sliced smoked ham, and provolone. I'll do this and then put it in a panni press and make it like a hot sub sandwich. serve with some creamy red potato salad, and a sliced pickle. Sounds yum to me.

Ye gods, that does sound scumptuous!!!!

[Jenise]

Bob, I don't like the taste of reheated meat, it tastes off/spoiled so I won't approve of that plan. My favorite thing for leftover pork? A Portugese braise! Chunk it out, add chicken broth to cover, add the flesh of three or four red bell peppers, a lot of garlic, and a handful of cilantro (this is a great use of stems). Include the bones, though you'll fish them out later. Cook until the meat falls apart and the peppers have melted into your stew, add a fresh handful of chopped cilantro to finish it and serve over white rice cooked with a dollop of EVOO and more slivered garlic. Heaven.

Bob, I don't like the taste of reheated meat, it tastes off/spoiled so I won't approve of that plan. My favorite thing for leftover pork? A Portugese braise! Chunk it out, add chicken broth to cover, add the flesh of three or four red bell peppers, a lot of garlic, and a handful of cilantro (this is a great use of stems). Include the bones, though you'll fish them out later. Cook until the meat falls apart and the peppers have melted into your stew, add a fresh handful of chopped cilantro to finish it and serve over white rice cooked with a dollop of EVOO and more slivered garlic. Heaven.

DAMN! Jenise, you are always putting me in a quandary! Maybe what I need to do is roast another piece of bone on pork loin. Seriously, this reminds me a little (but just a little) of the 1930's ratatouille, what with the low and slow cook and the peppers. I suppose one could also add some eggplant (I love the flavor of eggplant) to the stew without ruining it. Doing this I could please Daniel, and you, and MYSELF!

Oh sure,the eggplant would taste good, but on the other hand the desired outcome of the dish--a porridge-y consistency where you can barely tell what's a pepper and what's a shred of meat, would render the eggplant pointless. You're not looking for chunkiness!

I'd cut it off the bone and make at stir fry.