Tag: pulled pork

Three easy meals with leftover slow cooked meat

Three easy meals with leftover slow cooked meat! Yeah!

Ahead of a long day away from home, I sometimes use the convenience of the slow cooker to have dinner ready by the time we come home.  Just practical, nothing fancy.  Recently, I cooked a pork shoulder into pulled pork and we had quite a bit of leftovers.  It can be quite difficult to find ideas to serve the leftovers pork differently.  At other times, it may have been lamb or beef.  Today, I am sharing three easy meals with leftover cooked meat.

Mushroom & pulled pork risotto.

This is great with any type of pork seasoning you may have used as you can use the risotto stock and type of cheese you use to balance the taste. Here I used the large king brown mushrooms; these mushrooms never made it to the quiche I had in mind at the back of my head when I bought them!  Preparation and cooking time: 20-30 minutes or 30-40 if you take your time!

The Recipe is HERE.

leftover risotto pork mushrooms

The good old shepherds’ pie (hachis Parmentier, in French).

What a crowd pleaser for all ages.  Tasty meat with delicious mashed potatoes? You cannot go wrong.  Here you can add tomato sauce, garlic and additional spices if required to balance the flavours or add some vegetables to make it a bit lighter and increase the volume of the lower part of the dish is this is necessary. There are hundreds of ways to go about it.

Preparation and cooking time – 40-50 minutes with a lot of hand free time between steps!

Recipe HERE.

hachis parmentier

The pulled meat rolls or wraps

I love wraps filled with lamb, a bit of yogurt, some green leaves and fresh chilli! Preparation and cooking time is very low, you only need to reheat the meat throughout and prepare your green leaves, lets say 10-15 minutes maximum!

Recipe HERE.

slow cooker

I hope you enjoy these recipes. While I am finishing writing this post, I have a chocolate banana brownie baking for this week’s lunchboxes.

Pulled pork & mushroom risotto

I made this pulled pork and mushroom risotto with leftovers slow cooked pork.  This was a great idea and a very tasty dish.

For four people.  Preparation & cooking -30 – 45 min

Ingredients
  • 1 cup of arborio rice
  • 1 cup of dry white wine
  • 1 pack of king brown mushroom sliced lengthwise (4 to 5 mushrooms). Other mushrooms may also work.
  • leftover pork – keep the sauce, it will go into the stock
  • 3 large cloves of garlic, pressed
  • 1 medium size onion sliced thin
  • 1/2 cup to 1 cup (depending on your taste) of grana panado
  • 1 L of stock:  if you have some cooking sauce left, use it and add water to make 1.5 L. If you none of the cooking juice or only a little, you would need to complete with bought stock.
  • Fresh herbs to serve and shaved grana panado.

Method:

  1. Prepare the stock and bring it to simmering point in a saucepan, keep it warm.
  2. Shred or break apart the meat, set aside.
  3. Heat up 2 tablespoon of olive oil in a large deep frypan, add the onion and garlic and reduce the heat until the onion is melted (cooked but not burnt), b the heat up again. Add the rice. When the rice starts changing colour, poor in the white wine, one ladle of the stock and the meat. Add stock just to cover.  Reduce to a small simmer and cover.  Add more stock when the level goes down, one or two ladles at the time.
  4. In the meanwhile, melt 15 g of butter in a frypan, Once melted, add the mushroom and fry on both sides until cooked. Set aside.
  5. When the rice is cooked. Add the cheese, stir through. Place the mushroom on top and gently toss.
  6. To finish, add fresh herbs and shaved cheese to serve and serve immediately.

leftover risotto pork mushrooms