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Saturday, November 08, 2008

Empty Nest Pork Roast - Leftover Heaven!




Wednesday..., I really like large cuts of meat... 4-7lbs... I think this is where beef and pork do their best for the buck! I had a 5+ pound pork semi boneless roast that I thought should be cooked with a plan! At $1.29 a lb., I knew whatever I did would not be wasted money! Rolled in a spice coating, I roasted it for 5 hrs. at a low temp... Why, you ask? Well, I have found low temp cooking to be a great way to make a cheap piece of meat very tender, and tasty! It came out flavorful and tender, but Lord- what a pile of left over meat! Thursday, out of town.. but Friday we had Truck driver specials! This is one of my wife's' favorite meals- couple of pieces of toast, covered in a good gravy, with tender pork simmered in same! Today, the remainder of pork is now a chili- thick, hot, and ready for lunch! Less than 10 bucks of ingredients fed us for three days- all different, and delicious! I love to do this, as most of you know.. but with an economy roughing us all up- it makes good sense too!

28 comments:

Dana said...

Buff, when you are cooking a piece of meat like this (slow roasted) do you pay attention to the actual cut, or do you just go with the best price?

fairyflutters said...

What a lot of bang for your buck!

Any advice on cooking venison? Looks like I'll be up to my eyeballs in that this season. ;)

snowelf said...

Oh man that sounds good....My parents had us over for dinner last week for a beef roast and it was fantastic. I could eat that every night. I always have a such a hard time cooking any kind of roast. They never turn out--either under cooked or over cooked--and considering the upfront cost of throwing away bad food, I can't let myself spend over five dollars for meat that has too much of a risk factor for going into the trash. Someday I'll get it right though. I have hope. :)

--snow

doggybloggy said...

we are kindred spirits for sure...

I love an open face - I could probably eat that everyday for breakfast,lunch or dinner.

buffalodick said...

Dana- When going for the less tender, less than prime cuts(beef or pork) it doesn't matter, so price, and size of roast is more important. Rule of thumb: The more expensive the cut, the less you cook it. The less expensive the cut, the more you cook it! In between works for neither!
f.f.- Welcome to the blog! See what I said to Dana... tenderloins(backstraps) flash fry quickly... the roasts- low temp 280-300F and slow. Wrapping a venison roast(covered with cream of anything soup and spices!) in aluminum foil tightly, and cooking for 3 hours will make anything tender, and makes it's own gravy for noodles or potatoes, or even rice!
Snowniece- read above advice, you can't screw up that wrapped roast!
DogB- Wife loves that meal! I really like the chili!

snowelf said...

You know I'll let you know when I'm ready to roast. ;)

And you and db are kindred spirits for sure! :)

--snow

Lulda Casadaga said...

Just got back from the grocery store and picked up a roast...it's in the oven now!

What I do with some pork leftover meat is make grilled sandwiches.
Like making grilled cheese...butter toast, cut pork slices really thin put on bread and sprinkle some hot sause on it, like tabasco...then butter bread and fry like grilled cheese...if you have a sandwich press use that...have with side of pickles!

buffalodick said...

Snowniece- Please do! The Dog and the Buf learn from each other all the time!
lulda- I like tucking a little thin cut meat in a grilled cheese sandwich too!

Queenie said...

I'm doing roast loin of pork wrapped in mustard, herbs and par ma ham for lunch tomorrow, that is quick. So what I lost in the price of the meat I gain in saving gas, see I can be economical!!!!!

Just telling it like it is said...

I like your thinking cheap cuts of meat cooked to tenderness...I never knew of such a thing!!;)

buffalodick said...

queenie- Sounds wonderful! We're having roast chicken, sausage stuffing, and a veggie to be named later!
darngirl- Fat on a less tender piece of meat is your friend... helps it stay basted and moist..

Mona said...

so many variations! it is an Art to do that!

Candid Carrie said...

Hi - You mentioned low temperature ... how low is low?

buffalodick said...

Mona- I wanted to be an artist, but I actually am a better engineer... My eye for colour is impeccable, shades and shadows I can geometrically draw, but I lack the talent- the God-given talent to ever be a painter, sculptor, etc... There is Art, then there is Artifact- One more releying on talent, the other technique... I could make some pretty cool artifacts!

Chef E said...

First of all, you had me at bacon...I would eat most anything you put in front of me if I knew you cooked it with bacon :)

buffalodick said...

carrie- Around 280F if done in oven, BB-Q is more like 200-240F..( but longer!)
chef- Bacon is the lazyman baste! Good news is you can eat it, or put into another dish!

Just telling it like it is said...

Fat my friend that is the first time I have heard that!!!!

Mona said...

you are so humble!

You are creative, & anyone who is creative is an artist!

Dragonfly Dreaming said...

Ewwwww, that's a lot of meat. ;) Where are the veggies, damn you??!

buffalodick said...

darngirl- Well,when it comes to cooking pork or beef- it really helps!
Mona- Just a cook, my dear- the hungrier you are, the better it tastes!
Claudia- Thought you were dead! Glad to see otherwise!

Dr Zibbs said...

Oh yeah that looks good!

Lulda Casadaga said...

Yo... MR BD...you are an artist...go back and look at the pics of your food...Look at that red in this days chili submit...come on now...just go ahead and pick up a piece of clay and work your magic. Just pretend its some dough...:)

Beth said...

dang Buff....how come MY leftovers never look this good???!

TavoLini said...

you know, I've cooked meat for work and such, but I haven't eaten it for about 12 years now.

I do cook it for Tavo, though--I should steer him towards the large cuts? I have a general idea, but as I don't eat it; I don't really know.

This is why I depend on you, Buffalo :)

buffalodick said...

Dr.- Thanks!
lulda- Thanks to you too!
beth- From the way you describe your boys ability to eat- what leftovers?
Tavolini- If it's just the two of you- and you don't eat meat... Maybe for company!

MarmiteToasty said...

I cook brisket long and slow and it turns out the most tender of joints.....

The pork sounds and looks delious..... dam, I wish I did pork lol.....

I love buying a big joint and making it last 3 different meals :) aint it just the best lol

x

buffalodick said...

Marmie- I am thinking of a cookbook that shows people after the roast, there is a life!

Vodka Mom said...

That looks great! You better get a cookbook together real soon. I WILL BUY ONE.