Some time ago, I made Cuban pork roast because I had a hankering for a
medianoche sandwich or two. But after the sandwiches were eaten, I still
had most of the roast pork left, so tonight I decided to make a dent in the
remainder. Tonight's dinner was reheated roast pork, black beans with lime
juice and a sofrito made from green peppers, onions, garlic, oregano, and
cumin sautéed in olive oil; white rice, tostones (twice-fried plantain), and
an orange-jicama relish from _Morning Food from Cafe Beaujolais_. I had iced
hibiscus tea to drink.

Still some roast pork left; I guess it's time to freeze it or toss it...or
maybe make soup of some kind, but I'm drawing a blank on soups where it
would go well.

Bob