I know we've been here before so I won't go into details too much although this version is the best one ever. In case you're wondering what to do with leftover pork roast, look no farther.
As you can imagine, a 6 pound slow roasted pork shoulder (see link) for 2 people means there's an awful lot of leftovers but we're not complaining regardless of the fact we've been chowing down on it quite a bit over the last few days.
First time around, if you don't count the original, is a take on our favorite sandwich. We love Southern Illinois BBQ sandwiches but felt like we needed a bread break so simply had the skillet crisp meat slices with barbecue sauce on top of a big pile of mustardy coleslaw. Call it lunch or dinner, it's a blissful thing.
Our second leftover feast involves this wonderful cross between a pie and a stew. I know we've bragged about it before but anything good is worth repeating so you'll find no apologies here. Just hit the link for the down and dirty on the other versions OK.
Last night's included pearl onions, carrot, potato, parsnip cooked briefly in a saute pan along with a little chicken stock and finished with leftover apple onion gravy from Saturday's roast. A glug or two of heavy cream, a splash of chicken stock, pinches of thyme and rosemary to freshen the seasoning, then cubed up roast and a peeled, cored and diced apple hit the pan.
After a few more minutes of bubbling, I ladled the stew into a couple of ramekins and covered them with pre-baked pastry. Not too shabby looking is it?
If you're not inclined to whip up a little pastry for the topping, this would be equally delicious served in a bowl with biscuits on the side, or topped with mashed yams, turnips or sweet potatoes as a glammed up cottage pie. Check out a few more leftover ideals by hitting the INDEX on the right of your screen.
Oh My, Another Savory Pork ‘n Apple Pie from JBug’s Kitchen Antics
Pastry for a single crust pie
1 carrots, peeled and diced
1 medium potatoes, peeled and diced
1 parsnip, peeled and diced
6 ounces frozen pearl onions
2 tablespoons butter
3/4 cup chicken stock
2 cups leftover roasted pork, cubed
1 Granny Smith apple, peeled, cored and diced
1-1/4 cups leftover onion/apple gravy
1/4 cup heavy cream
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Salt & coarse ground black pepper
Preheat oven to 400. Roll out pastry and cut to fit individual ramekins. Decorate as you wish. Cut slashes in tops. Place onto ungreased baking sheet and bake for 20 minutes or until browned and crisp. Cool on a wire rack.
Heat deep sauté pan over medium high. Add butter and when melted add pearl onions. Sauté until golden brown. Add carrots, potatoes, parsnip and chicken stock. Cook uncovered until vegetables are soft – about 5 minutes. Stir in remaining ingredients and heat until bubbling and gravy is reduced to desired consistency. Ladle into individual ramekins and top with pre-baked pastry crust. Makes approximately 4 servings.