I can’t think when I first got interested in the Philly Roast Pork Sandwiches. I’m pretty sure it was after I made Minnesota Bean Pot Cassoulet Recipe. I used a little of the pork from that recipe for this loosely based interpretation of the famous sandwich, so if you’re from Philly, just look away, now! Since I just put out a post the other day on Braised Pork Roast with Sausage & Cabbage, I thought that Shortcut Philly Roast Pork Sandwiches would be a nice companion recipe. Just in case there’s any roast pork left over from that meal.
Most pork comes in at a bargain price, and bonus: leftovers from various cuts may need very little finessing to be as marvelous as the first meal.
Does it seem that time is just slipping by faster and faster or is it just me? I meant to post this for you as an option for leftovers from the Country Style Ribs in the Slow Cooker. I made that recipe months ago! At long last, here’s my favorite home-cooked better than take-out Pork Fried Rice. And I’m posting it right along with my newer Drunken Fried Rice, so you’ll have two options.
Hi guys! I try not to post more than once a day, but today I wanted to hook you up with one of the dishes I make from the marvelous Sweet & Sour Country Style Ribs I put out earlier. This is a beautiful thing. The flavor is intense, the sauce lovely and silky, and while I make Pork & Mushroom Ragu when I have a little of the Sweet & Sour Country Ribs leftover, I also have this in mind when I have any leftover Pulled Pork, too. And I imagine this would be a great way to work over any leftover pork chops, especially if they’re on the drier side and you’re stumped on how to make them taste great on a second go round.