On Wed, 01 Mar 2017 17:54:41 -0700, U.S. Janet B. >
wrote:

>On Wed, 1 Mar 2017 17:15:54 -0500, Dave Smith
> wrote:
>
>>On 2017-03-01 3:07 PM, U.S. Janet B. wrote:
>>> On Wed, 1 Mar 2017 14:33:10 -0500, Dave Smith
>>
>>>> FWIW, list week I cut up our leftover roast pork into very small pieces
>>>> and used it in a sort of boulognaise for pasta. It was delicious.
>>>
>>> you give me hope
>>
>>Glad to help. I love roast pork but rarely do one because there are only
>>two us here and there will be leftovers and I had never had any luck
>>with leftover pork meals. I decided to to it with the pasta sauce. What
>>I did to maximize moisture and to impart good flavours was to cut it
>>into very small bits. I sliced in very thin, then slivered the slices,
>>and quartered those slivers. I made the sauce and dumped in the pork
>>and simmered it for about a half hour. I was more than happy the way it
>>turned out. It wasn't just edible leftovers. It was delicious. A batch
>>of pasta sauce usually does us two meals, so we got two nights out of
>>the leftovers and the sauce was even better the second time.
>
>I just made it into an enchilada casserole. Shredded pork, refried
>beans, frozen corn, fresh diced tomatoes, black olives, a couple of
>layers between some almost stale tortillas, topped with the last of
>the pepper jack cheese. If it works out I will be very proud. I used
>up all musgovian, opened nothing new. Whew!
>Janet US

it was excellent. Now I've got to write it down so that I can do it
again.
Janet US