What do you do with a 3 pound hunk of leftover barbecued pork loin roast other than make a b'zillion trips a day to the refrigerator to pick at it? Well there's an infinite number of useful possibilities but one of our favorites is a sandwich called a Southern Illinois Barbecue.
We've talked about this rather interesting sandwich before so I'll just direct you to that particular post - don't think I've steered you wrong because we also talked about making guacamole so just scroll on down to the end of the post and you'll find all the goods on a Southern Illinois BBQ Sandwich. One thing I will say about them - they're completely and totally addictive but only if you like eating a sloppy sandwich full of crispy fried thinly sliced pork loin slathered in barbecue sauce and topped with "chow" which is a extra vinegary mustard/mayo coated slaw.
As for the rest of that fabulous pork loin roast - it's in the freezer just begging to become something different in a few days. Sure wish I'd kept enough on hand for another sandwich though!