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Pork Roast Chipotle Ideas

Updated on August 27, 2012

Left-Overs from the Pork Loin Sirloin Roast

But First Some Thoughts on Cooking……..

I think cooking is an art form for me. Although, I stand firmly on the collective shoulders of my family and friends cooking, I always alter the recipe to suit my own personal tastes. I have a lifetime collection of recipes from my Aunt Pat. I also have copies of many of my mom’s recipes.

Very infrequently do I try and cook something that I would not eat or that I do not like.

I am a cook not a chef. I highly regard several Chefs, though. I would travel nearly to the end of the earth to eat anything that Chef Rick Bayless cooks!

I am reminded of a period in my life when a dear friend was a movie critic in Arizona. I use to envy his job. What a great job, getting paid to go to the movies. This was until he explained to me that movies were now his job and he did not have the fun of selecting a movie to see but had to see all of the bad ones and write about them too.

I will continue to cook as long as cooking is fun. The minute it becomes like work, I don’t think I will continue this. I have had a lifetime of work in a very different field!

Great Left Overs

When I made the Pork Loin Roast Chipotle, I promised luscious left-overs.

If you are empty-nesters like we are you may get all of these dishes out of the original 4-5 pound roast, especially if the roast was in the 5 pound range. However, if you are feeding a larger family you will only get one dish more!

First Left-Over

Using the drippings from the Pork Loin Sirloin Roast make a basic rue (two links below for rue/in the enchilada sauce and drippings/discussed in the Roast recipe)

Add in about a cup of water (may use milk too) to the rue pan and whisk until thickened.

Serve over the warmed pulled Pork Loin Sirloin Roast with toasted French bread

The soup is Gazpacho (link below!)

Second Left-Over

Okay, I went so easy-peasey that I used a commercially purchased tomatillo enchilada sauce. I heated slices of the pork in the sauce and served over mashed potatoes.

Third Left-Over

By now, there is very little pork left, even for us!

Shred the pork and make cheese pork enchiladas in the microwave

These are all tasty and budget friendly left-overs.


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    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Paperfly...a culinary school grad! I am just a pound puppy cook. Look forward to learning from u!

    • profile image

      Paperfly 6 years ago from Syracuse, New York

      Great use of leftovers! I never thought of uisng it over mashed potatoes. I'm stealing that one. :P I like making street tacos out of leftover pork. Shred it up, cook up some caramalized onions, a hit of fresh cilantro, lime juice or tomatillo salsa with grilled corn tortillas.

    • Denise Handlon profile image

      Denise Handlon 6 years ago from North Carolina

      Holland is wonderful in the summer-near Lake Michigan. South Haven ?? not sure I'd want to go there, but check out parts of the upper lower michigan (Traverse City or Mackinac City) and also parts of the Upper Peninsula-it is gorgeous.

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Denise.....yep! same wave length I think.

      BTW I would love to have enuf money to spend my summers in MI in Holland or South Haven to be precise!!

    • Denise Handlon profile image

      Denise Handlon 6 years ago from North Carolina

      I really enjoyed this hub, NM-first b/c like you I am not a chef but have really been enjoying cooking and being creative with dishes. I never really had the time when I was working and raising a family. My girls and I were just talking about this in my recent visit to Michigan. They are both wonderful cooks and health conscious with their choices.

      Second, I completely relate: the dance studio I opened back in the 90's was a long awaited dream. When my kids asked, "how long will we have this business?" I replied, "until it no longer is fun" That is the attitude I wish I had with my current career choice. I so would love to move in a different direction b/c it has 'not been fun' for many years.

      Third, I admire anyone who uses leftovers creatively. I love to use leftovers in inordinary ways and not everyone is able to do that. Then, the family complains, no one eats it, and it gets tossed in the garbage. With food prices what they are I hate to see that happen.

      Voted this hub up.

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      Hi ABQ~ I am a transplant here and have fallen IN-LOVE with the food. I had a totally WRONG idea about chiles when I moved here! Thanks for the kinds words!

    • prektjr.dc profile image

      Debbie Carey 6 years ago from Riverton, KS, USA

      I was born and raised in Albuquerque! This looks like soul food to me!!! Looks really great! Voted up and awesome...wish there was a delicious button though!

    • NMLady profile image

      NMLady 6 years ago from New Mexico & Arizona

      We like left-overs and they don't have to be boring or seem like re-treads!

      Thanks both of you!

    • DIY Backlinks profile image

      DIY Backlinks 6 years ago

      I love to use leftovers to make up some soup sometimes. It actually tastes pretty good most of the time.

    • The Dirt Farmer profile image

      Jill Spencer 6 years ago from United States

      What a perfect follow-up hub to your last one!

    • Eiddwen profile image

      Eiddwen 6 years ago from Wales

      Mmmm this one looks delicious too, and another to bookmark.

      Take care