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 leftover 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, although a few of the leaner cuts can be a challenge.
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.