A few days ago I made The 6-Ingredient, Family-Approved, Pork Loin Dinner purposefully with 2 pork loins so I would have leftovers. Having extra cooked protein makes a second meal that much easier. You can just serve it as is with different sides or transform it into sandwiches, tacos, quesadillas, even to top a salad. The options really are endless!
I decided to take my extra ¾ of a loin and make pulled pork and, again, almost the whole family was on board, especially The Husband!
THANKFULLY he’s a pulled-pork fan because his disdain for chili drives me crazy. I, of course, try to “healthify” mine but he doesn’t seem to mind, at least not anymore. I've successfully worn him down.
Anyway, I thought it would be fun to show you how I turned my leftovers into something entirely new using what I had on hand in my pantry and fridge.
- About ⅔ of a cooked pork loin ~325g
- 1 8 oz can of tomato sauce (like Hunts)
- ¼ cup BBQ sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Small sweet bell pepper, diced (I used an orange one)
- 2 cups baby spinach, chopped
Cut the loin into large chunks.
Mix the tomato sauce, BBQ sauce, Worcestershire sauce, and vinegar in a medium pot over medium heat.
Add the pork.
Cover and let it cook for about 30 minutes. By this time the pork should be soft enough to pull. Using two forks, shred the meat.
Don’t worry if some pieces won’t separate easily. The longer it cooks the easier it will give. Just shred as much as possible.
Lower the head to medium-low and continue to let the meat simmer.
Meanwhile, dice the pepper and add it to the meat.
Chop the spinach.
The smaller you chop it the more it will melt into the dish. My family is so used to seeing green stuff I didn’t bother going as small as I could.
Add the spinach and continue to simmer until you’re ready to eat, at least 10 more minutes. Separate any larger chunks of pork as well.
I read "Naughty Little Monkeys" to my little sous chef on the kitchen floor while the pork simmered. 🙂
When we were ready to eat, I piled ½ cup on a whole wheat potato roll and served it with a side of roasted broccoli.
The 7-year-old was not ecstatic but ate it.
I love how he’s either a ham or wants nothing to do with the camera.
I attempted to get the 2-year-old to eat it deconstructed but he really only focused on the bun and broccoli.
Today, The Husband and I finished the leftovers of the leftovers for part of our lunch. 🙂
|Servings||Amt per Serving|
|5||½ cup NOT including the bun|
|225||10g||2g||old: 5||new: 6|