I see someone beat me to the BBQ recommendation. :-)
What my mother always did with leftover beef roast was to make hash. Dice the meat into bite-sized chunks, add diced potatoes and coarsely-chopped onion, water to cover plus about an inch, cook until the potatoes are done and then add gravy thickener to the broth -- this is a soupy rather than a solid hash, more like stew. Salt, black pepper, and Worcestershire sauce to taste; serve with bread for dipping, or over bread in the bottom of the bowl if you prefer.
If I were doing this with pork, I'd add some Penzey's Pork Base during the cooking phase. And because my taste in spices is considerably wider than my parents' (as in, their spice cabinet contained salt, black pepper, poultry seasoning, Lea & Perrins, and cinnamon sugar, nothing else), I'd probably throw in a little garlic and a bit of anything else that smelled right, and a few drops of Tabasco -- not enough to add any real heat, but just a teeny bit to bring out the flavors already present. It's one of those almost-infinitely-variable dishes.
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timeasmymeasure
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Date: 2006-12-27 07:25 pm (UTC)What my mother always did with leftover beef roast was to make hash. Dice the meat into bite-sized chunks, add diced potatoes and coarsely-chopped onion, water to cover plus about an inch, cook until the potatoes are done and then add gravy thickener to the broth -- this is a soupy rather than a solid hash, more like stew. Salt, black pepper, and Worcestershire sauce to taste; serve with bread for dipping, or over bread in the bottom of the bowl if you prefer.
If I were doing this with pork, I'd add some Penzey's Pork Base during the cooking phase. And because my taste in spices is considerably wider than my parents' (as in, their spice cabinet contained salt, black pepper, poultry seasoning, Lea & Perrins, and cinnamon sugar, nothing else), I'd probably throw in a little garlic and a bit of anything else that smelled right, and a few drops of Tabasco -- not enough to add any real heat, but just a teeny bit to bring out the flavors already present. It's one of those almost-infinitely-variable dishes.