Pita sandwich stuffed with leftover pork shoulder. Reheat the pork in a pan and make sure you add some of the gravy drippings from the pork leftover. Cut up all of your veggies and put them to the side while the pork is heating up. Warm pita bread, stuffed with crispy hot falafel balls, cool, crunchy diced tomatoes, diced cucumbers, sliced or diced onions, and drenched with nutty tahini sauce.
Here are seven tasty recipes that will help you use up extra pulled pork before it goes bad. So you have plans to cook a pork shoulder and make pulled pork? But do you have plans for the leftovers? You can cook Pita sandwich stuffed with leftover pork shoulder using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pita sandwich stuffed with leftover pork shoulder
- It's of Leftover pork.
- Prepare 1 pack of pita.
- You need of Shredded lettuce.
- It's of Sliced tomatoes.
- It's of Sliced onions.
- You need Half of a lime.
Also, sandwiches with shredded pork, reheated in the oven can also develop the delicious crispness--maybe with some mushrooms, a little provalone Pork quesadillas. Leftover pork shoulder is good in almost anything. What do you do with leftover pernil (pork shoulder)? You make a Cuban-style sandwich the next day, filled with cheese, pernil, ham and mustard.
Pita sandwich stuffed with leftover pork shoulder step by step
- Reheat the pork in a pan and make sure you add some of the gravy drippings from the pork leftover..
- Cut up all of your veggies and put them to the side while the pork is heating up..
- Cut the pita in half and stuff with all of the ingredients. And now your done !.
Once cool enough to handle, slice for Cuban sandwiches. Fluffy bread, yogurt sauce (tzatziki) and marinated Lamb in this delicious yet so simple sandwich. And we use Easter Leftovers to make it. Pork butt can be fatty with lots of connective tissues, making it the preferred cut for low and slow cooking. I prefer to buy bone-in pork shoulder Pulled pork is a delicious tailgating standby; you can't go wrong with slow-roasted meat so tender that it falls apart with two forks, lightly drenched in some.