34 Delicious Recipes for Using Leftover Roast Pork Creatively

Faced with leftover roast pork and tired of the same old sandwiches? You’re in luck! This collection transforms those delicious remnants into exciting new meals—from quick weeknight dinners to comforting classics. Get ready to rediscover your roast pork in creative, mouthwatering ways that will have your family asking for seconds. Let’s dive into these 34 inventive recipes that make the most of every last bite!

Roast Pork Fried Rice

Picture this: you’ve got leftover roast pork staring you down from the fridge like a culinary dare, and you’re about to turn it into the most epic fried rice that’ll make takeout jealous. This isn’t just leftover magic—it’s a flavor revolution in a skillet!

Ingredients

• 2 cups chilled, day-old jasmine rice
• 1 cup diced leftover roast pork
• 2 large farm-fresh eggs
• 3 tablespoons rich sesame oil
• 2 tablespoons premium soy sauce
• 1 cup frozen sweet peas
• 3 finely minced garlic cloves
• 2 thinly sliced green onions

Instructions

1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles immediately upon contact.
2. Pour 1 tablespoon of rich sesame oil into the hot skillet, swirling to coat the surface evenly.
3. Scramble 2 large farm-fresh eggs in the hot oil for exactly 1 minute, breaking them into small curds with your spatula.
4. Add 1 cup diced leftover roast pork to the skillet, cooking for 2 minutes until the edges become slightly crispy.
5. Stir in 3 finely minced garlic cloves and cook for 30 seconds until fragrant but not browned.
6. Tip: Use chilled rice straight from the refrigerator—it fries better without turning mushy!
7. Add 2 cups chilled, day-old jasmine rice to the skillet, breaking up any clumps with your spatula.
8. Pour 2 tablespoons premium soy sauce evenly over the rice, tossing continuously for 2 minutes until every grain is coated.
9. Mix in 1 cup frozen sweet peas, cooking for 1 minute until they turn bright green and tender.
10. Tip: Don’t overcrowd the skillet—work in batches if needed for that perfect sear on each ingredient!
11. Drizzle the remaining 2 tablespoons of rich sesame oil around the edges of the skillet.
12. Let the rice cook undisturbed for 1 minute to develop a crispy bottom layer.
13. Tip: Taste as you go—if it needs more salt, add an extra splash of soy sauce rather than straight salt!
14. Turn off the heat and fold in 2 thinly sliced green onions, reserving some for garnish.

Nothing beats that perfect harmony of fluffy rice grains, crispy pork bits, and the occasional burst of sweet peas. Serve this beauty straight from the skillet with extra green onions scattered over top, or pack it cold for a lunch that’ll make your coworkers genuinely jealous tomorrow.

Pork and Vegetable Stir-Fry

Ever have one of those days where your fridge looks like a vegetable graveyard and your stomach sounds like a dying whale? Enter this pork and vegetable stir-fry—the superhero of weeknight dinners that rescues sad produce and hungry humans alike. It’s faster than deciding what to watch on Netflix and tastier than your last takeout regret.

Ingredients

– 1 lb thinly sliced pork loin
– 2 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, thinly sliced
– 1 cup crisp sugar snap peas
– 1 large carrot, julienned
– 3 tbsp low-sodium soy sauce
– 1 tbsp honey
– 1 tsp crushed red pepper flakes
– 2 green onions, sliced
– 1 tbsp rice vinegar

Instructions

1. Heat 1 tbsp toasted sesame oil in a large wok or skillet over medium-high heat until it shimmers.
2. Add thinly sliced pork loin and cook for 4-5 minutes, stirring constantly until no pink remains.
3. Remove pork from skillet and set aside on a clean plate.
4. Add remaining 1 tbsp toasted sesame oil to the hot skillet.
5. Toss in minced garlic and freshly grated ginger, stirring for 30 seconds until fragrant.
6. Add thinly sliced red bell pepper, crisp sugar snap peas, and julienned carrot.
7. Stir-fry vegetables for 3-4 minutes until bright-colored but still slightly crisp.
8. Return cooked pork to the skillet with the vegetables.
9. Pour in low-sodium soy sauce, honey, and rice vinegar.
10. Sprinkle crushed red pepper flakes over the mixture.
11. Toss everything together and cook for 2 more minutes until sauce coats all ingredients.
12. Remove from heat and stir in sliced green onions.

Outrageously good doesn’t even begin to cover it—the pork stays juicy while the veggies keep their satisfying crunch, all wrapped in that sweet-spicy-savory sauce that makes you want to lick the plate. Serve it over fluffy rice or stuff it into warm tortillas for a fusion twist that’ll make your taste buds do a happy dance.

Pork Tacos with Pineapple Salsa

Let’s be real—Tuesday night dinner deserves more excitement than sad desk salads and microwave meals. These pork tacos with pineapple salsa are here to rescue your taste buds from boredom with their juicy, tangy, and downright addictive flavors.

Ingredients

– 1.5 lbs pork shoulder, cut into ½-inch cubes
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp smoked paprika
– 2 tbsp fresh lime juice
– 2 tbsp olive oil
– 8 small corn tortillas
– 1 cup diced fresh pineapple
– ½ cup finely chopped red onion
– ¼ cup chopped fresh cilantro
– 1 jalapeño, seeded and minced
– 1 tbsp honey
– Salt to taste

Instructions

1. In a medium bowl, combine 1.5 lbs cubed pork shoulder with 2 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and ½ tsp smoked paprika until evenly coated.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add seasoned pork to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
4. Cook pork for 6-8 minutes, turning pieces occasionally until all sides develop a deep golden-brown crust.
5. Reduce heat to medium-low, cover skillet, and simmer pork for 15-20 minutes until tender enough to shred easily with a fork.
6. While pork cooks, combine 1 cup diced pineapple, ½ cup red onion, ¼ cup cilantro, 1 minced jalapeño, and 1 tbsp honey in a separate bowl.
7. Stir 2 tbsp fresh lime juice into the pineapple salsa mixture until well combined.
8. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
9. Divide cooked pork evenly among warmed tortillas.
10. Top each taco generously with pineapple salsa.
Kind of magical how the tender, spice-rubbed pork plays against the bright, sweet-heat salsa, right? The crispy-edged tortillas provide the perfect vehicle for this flavor party—try stacking them high with extra jalapeños if you’re feeling brave!

Leftover Pork Enchiladas

So you’ve got that leftover pork staring at you from the fridge like a culinary challenge? Let’s transform those lonely remnants into the most epic enchiladas that’ll make you wish you’d cooked extra pork just for this moment!

Ingredients

– 2 cups shredded leftover pork shoulder
– 8 soft corn tortillas
– 2 cups rich red enchilada sauce
– 1 cup freshly shredded Monterey Jack cheese
– 1/2 cup finely diced white onion
– 1/4 cup chopped fresh cilantro
– 1 tablespoon zesty lime juice
– 1 teaspoon aromatic ground cumin
– 1/2 teaspoon smoked paprika
– 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, combine the shredded leftover pork shoulder with 1/2 cup of the rich red enchilada sauce, aromatic ground cumin, and smoked paprika.
3. Warm the soft corn tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable.
4. Spoon approximately 1/4 cup of the pork mixture onto each warmed tortilla, then roll them tightly and place seam-side down in the prepared baking dish.
5. Pour the remaining 1 1/2 cups of rich red enchilada sauce evenly over the rolled tortillas.
6. Sprinkle the freshly shredded Monterey Jack cheese generously across the top of the enchiladas.
7. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly with slightly crispy edges.
8. While baking, combine the finely diced white onion, chopped fresh cilantro, and zesty lime juice in a small bowl to create a quick relish.
9. Remove the enchiladas from the oven when the sauce is bubbling around the edges and let rest for 5 minutes before serving.
10. Top each serving with the fresh onion-cilantro relish.

Crispy-edged tortillas give way to tender, saucy pork that practically melts in your mouth. The smoky paprika plays beautifully against the bright cilantro relish, creating a flavor party that’ll have everyone asking for seconds. Try serving these with an ice-cold Mexican lager and watch your leftover game reach legendary status!

Pork and Potato Curry

Zesty, soul-warming, and packed with flavor, this Pork and Potato Curry is the cozy hug your taste buds have been craving. It’s the kind of dish that turns a regular Tuesday into a mini-celebration, with tender pork and hearty potatoes swimming in a fragrant, mildly spicy sauce. Trust us, your kitchen will smell like a culinary paradise in no time!

Ingredients

– 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
– 2 large russet potatoes, peeled and chopped into ¾-inch chunks
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp fragrant curry powder
– 1 cup rich, unsweetened coconut milk
– 2 cups low-sodium chicken broth
– 2 tbsp sunflower oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup chopped fresh cilantro

Instructions

1. Heat 2 tbsp sunflower oil in a large, heavy-bottomed pot over medium-high heat until it shimmers.
2. Season 1.5 lbs pork cubes evenly with 1 tsp kosher salt and ½ tsp black pepper.
3. Brown the pork in batches for 4–5 minutes per side until a golden crust forms, avoiding overcrowding for better browning.
4. Remove the pork and set aside, leaving drippings in the pot.
5. Add the diced onion and sauté for 5–6 minutes until translucent and lightly golden.
6. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle 2 tbsp curry powder over the onion mixture and toast for 30 seconds to deepen the flavor.
8. Pour in 1 cup coconut milk, scraping the bottom of the pot to lift any browned bits.
9. Return the pork to the pot along with 2 cups chicken broth and potato chunks.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until pork is fork-tender.
11. Uncover and simmer for an additional 15 minutes to slightly thicken the sauce.
12. Stir in ¼ cup chopped cilantro just before serving.

Lusciously tender pork and creamy potatoes soak up that aromatic curry sauce, creating a bowl of pure comfort. Serve it over fluffy jasmine rice or with warm naan for dipping—either way, it’s a guaranteed crowd-pleaser that tastes even better the next day!

Roast Pork Shepherd’s Pie

Ditch that boring ground beef routine—this roast pork shepherd’s pie is here to shake up your comfort food game with succulent shredded pork and a cloud-like potato crown that’ll make your taste buds do a happy dance.

Ingredients

• 2 lbs boneless pork shoulder roast
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup frozen sweet peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 2 lbs Yukon Gold potatoes, peeled and quartered
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and pat the pork shoulder dry with paper towels.
2. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering.
3. Sear the pork shoulder for 4-5 minutes per side until deeply browned—this builds a flavor foundation you can’t skip!
4. Transfer the Dutch oven to the preheated oven and roast uncovered for 2 hours until the pork shreds easily with a fork.
5. While the pork roasts, place potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
6. Boil potatoes for 15-20 minutes until fork-tender, then drain completely.
7. Mash the hot potatoes with heavy cream, butter, and half the cheddar cheese until smooth and fluffy.
8. Remove the pork from the oven, shred it using two forks, and set aside—keep that precious drippings in the pot!
9. Sauté onion and garlic in the pork drippings over medium heat for 3-4 minutes until fragrant.
10. Add carrots and cook for 5 more minutes until slightly softened.
11. Stir in tomato paste and cook for 1 minute to deepen its flavor.
12. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.
13. Simmer the mixture for 5 minutes until slightly thickened.
14. Fold in shredded pork and frozen peas until evenly combined.
15. Spread the pork mixture evenly in a 9×13-inch baking dish.
16. Top with mashed potatoes, spreading gently to seal the edges.
17. Sprinkle remaining cheddar cheese over the potatoes.
18. Bake at 375°F for 25-30 minutes until the filling is bubbly and the top is golden brown.
19. Let rest for 10 minutes before serving—this allows the layers to set perfectly.

The creamy potato topping cracks invitingly under your spoon, revealing a savory pork filling that’s rich with slow-cooked depth. Serve it in rustic bowls with a crisp green salad to cut through the richness, or go full cozy-mode and eat it straight from the baking dish—we won’t judge!

Pork and Black Bean Quesadillas

Gather ’round, hungry friends, because we’re about to transform your Tuesday night from “meh” to “¡olé!” with a quesadilla that packs more personality than a mariachi band at a silent retreat. These pork and black bean beauties are the culinary equivalent of finding $20 in your winter coat pocket—unexpectedly delightful and guaranteed to make you smile. Get ready to fold your way to flavor town, where crispy tortillas embrace a fiesta of savory fillings in perfect, golden-brown harmony.

Ingredients

– 1 lb juicy ground pork
– 1 cup zesty canned black beans, rinsed and drained
– 1 cup freshly shredded Monterey Jack cheese
– 4 large flour tortillas
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 1 tsp warm ground cumin
– 1 tsp smoky chili powder
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– ¼ cup fresh cilantro leaves, roughly chopped
– ½ cup vibrant salsa for serving

Instructions

1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb juicy ground pork to the hot skillet, breaking it into small crumbles with a wooden spoon as it cooks for 5-7 minutes until no pink remains.
3. Stir in the finely diced yellow onion and minced aromatic garlic, cooking for 3-4 minutes until the onion turns translucent and fragrant.
4. Sprinkle in 1 tsp warm ground cumin, 1 tsp smoky chili powder, ½ tsp fine sea salt, and ¼ tsp freshly cracked black pepper, stirring constantly for 30 seconds to toast the spices.
5. Mix in 1 cup zesty canned black beans and cook for 2 minutes until heated through, then remove the skillet from heat and stir in the roughly chopped fresh cilantro leaves.
6. Wipe the skillet clean with a paper towel and return it to medium heat, adding the remaining 1 tablespoon of rich extra virgin olive oil.
7. Place one large flour tortilla in the skillet and immediately sprinkle ¼ cup freshly shredded Monterey Jack cheese evenly over half of the tortilla.
8. Spoon one-quarter of the pork and black bean mixture over the cheese, then carefully fold the empty tortilla half over the filling, pressing gently with a spatula.
9. Cook for 2-3 minutes until the bottom develops deep golden-brown spots and becomes crispy, then flip using a wide spatula.
10. Cook the second side for another 2-3 minutes until equally golden and the cheese is completely melted, listening for that satisfying sizzle.
11. Transfer the finished quesadilla to a cutting board and repeat steps 7-10 with the remaining tortillas and filling.
12. Let each quesadilla rest for 1 minute before slicing into wedges—this allows the cheese to set slightly so your fillings don’t escape.
13. Serve immediately with ½ cup vibrant salsa for dipping or drizzling. Each bite delivers that magical contrast of crispy tortilla giving way to savory pork, creamy beans, and gooey cheese. Elevate your presentation by arranging the wedges like a sunburst on a platter, or make it a DIY party by setting up a quesadilla bar with extra toppings—either way, you’ve just created handheld happiness that disappears faster than your resolve to eat just one slice.

Pork and Noodle Soup

Pork and noodle soup? More like a warm, slurpable hug in a bowl that’s here to rescue you from boring lunches and chilly evenings. This isn’t just soup—it’s a cozy, savory adventure that’ll make your taste buds do a happy dance. Let’s get that pot bubbling and fill your kitchen with the kind of aroma that makes neighbors peek through the window.

Ingredients

– 1 pound boneless pork shoulder, cut into 1-inch cubes
– 8 cups rich chicken broth
– 2 tablespoons fragrant toasted sesame oil
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 4 ounces dried ramen noodles
– 2 cups fresh spinach leaves
– 2 tablespoons soy sauce
– 1 teaspoon cracked black pepper
– 2 sliced green onions for garnish

Instructions

1. Heat the fragrant toasted sesame oil in a large pot over medium-high heat until it shimmers.
2. Add the 1-inch pork cubes and sear for 4–5 minutes, turning until all sides are golden brown.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Pour in the 8 cups of rich chicken broth and bring to a rolling boil.
5. Reduce heat to low, cover the pot, and simmer for 45 minutes until the pork is fork-tender.
6. Add the 4 ounces of dried ramen noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
7. Stir in the 2 cups of fresh spinach leaves and 2 tablespoons of soy sauce, cooking for 1 minute until the spinach wilts.
8. Sprinkle with 1 teaspoon of cracked black pepper and remove from heat.
9. Ladle the soup into bowls and top with sliced green onions.
Generously ladle this soul-warming creation into your favorite bowl and watch the tender pork mingle with springy noodles in that savory, ginger-kissed broth. Each spoonful delivers a perfect balance of silky spinach and peppery kick—try dunking crusty bread for extra cozy vibes or add a squeeze of lime for a zesty twist.

Pulled Pork Sandwiches

Every carnivorous craving you’ve ever had is about to meet its match with these ridiculously tender pulled pork sandwiches. Imagine meat so succulent it practically begs to be shredded, piled high on a soft bun, and devoured with the kind of enthusiasm usually reserved for winning lottery tickets. This isn’t just dinner—it’s a flavor vacation where your taste buds get a first-class ticket to pork paradise.

Ingredients

– 4 pounds bone-in pork shoulder
– 2 tablespoons rich smoked paprika
– 1 tablespoon aromatic garlic powder
– 1 tablespoon sweet brown sugar
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 cup tangy apple cider vinegar
– ½ cup robust ketchup
– ¼ cup golden honey
– 2 tablespoons zesty Worcestershire sauce
– 1 tablespoon fiery hot sauce
– 6 soft brioche buns
– 1 cup crisp coleslaw mix

Instructions

1. Pat the 4 pounds bone-in pork shoulder completely dry with paper towels.
2. Combine 2 tablespoons rich smoked paprika, 1 tablespoon aromatic garlic powder, 1 tablespoon sweet brown sugar, 2 teaspoons coarse kosher salt, and 1 teaspoon freshly cracked black pepper in a small bowl.
3. Rub the spice mixture thoroughly over every surface of the pork shoulder.
4. Place the seasoned pork shoulder in a slow cooker fat-side up.
5. Whisk together 1 cup tangy apple cider vinegar, ½ cup robust ketchup, ¼ cup golden honey, 2 tablespoons zesty Worcestershire sauce, and 1 tablespoon fiery hot sauce in a medium bowl.
6. Pour the sauce mixture over the pork shoulder in the slow cooker.
7. Cover and cook on low for 8 hours until the meat shreds easily with two forks.
8. Remove the pork shoulder from the slow cooker and place it on a large cutting board.
9. Shred the pork using two forks, discarding any large fat pieces and the bone.
10. Return the shredded pork to the slow cooker and mix with the cooking liquid.
11. Let the pork sit in the sauce for 15 minutes to absorb the flavors.
12. Toast 6 soft brioche buns in a 350°F oven for 5 minutes until lightly golden.
13. Pile the saucy pulled pork generously onto the bottom halves of the toasted buns.
14. Top each sandwich with 1 cup crisp coleslaw mix.
15. Place the top bun on each sandwich and serve immediately.

Get ready for that magical moment when the juicy pork meets the creamy slaw and soft bun. The texture is pure perfection—tender shreds that melt in your mouth contrasted with the satisfying crunch of fresh coleslaw. These sandwiches taste even better when served with extra napkins and zero judgment for the happy mess you’re about to make.

Pork and Cabbage Stir-Fry

Crispy, crunchy, and seriously satisfying—this pork and cabbage stir-fry is the weeknight hero you didn’t know you needed, turning humble ingredients into a flavor-packed frenzy that’ll have your taste buds doing a happy dance. Forget takeout menus and sad desk salads, because this dish delivers maximum deliciousness with minimal fuss, proving that sometimes the simplest combinations are the most spectacular. Get ready to wok and roll!

Ingredients

– 1 lb thinly sliced pork shoulder
– 1 small head of crisp green cabbage
– 3 cloves of aromatic fresh garlic
– 2 tbsp rich toasted sesame oil
– 3 tbsp savory soy sauce
– 1 tbsp sweet rice vinegar
– 1 tsp fiery red pepper flakes
– 2 tbsp fragrant vegetable oil
– ½ cup thinly sliced fresh scallions

Instructions

1. Heat 2 tbsp of fragrant vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
2. Add 1 lb of thinly sliced pork shoulder in a single layer and cook undisturbed for 2 minutes to develop a golden-brown sear.
3. Flip the pork slices and cook for another 2 minutes until evenly browned and cooked through.
4. Transfer the cooked pork to a clean plate using tongs, leaving any rendered fat in the wok.
5. Add 3 cloves of minced aromatic fresh garlic to the hot wok and stir constantly for 30 seconds until fragrant but not browned.
6. Tip in 1 small head of thinly sliced crisp green cabbage and toss to coat in the garlic-infused oil.
7. Stir-fry the cabbage for 4-5 minutes, tossing frequently, until wilted but still slightly crisp.
8. Return the cooked pork to the wok along with any accumulated juices.
9. Pour in 3 tbsp of savory soy sauce and 1 tbsp of sweet rice vinegar, tossing to coat everything evenly.
10. Sprinkle in 1 tsp of fiery red pepper flakes and half of the thinly sliced fresh scallions, stirring to distribute.
11. Drizzle 2 tbsp of rich toasted sesame oil over the stir-fry and toss once more to combine.
12. Remove from heat and transfer to serving plates immediately.

Mouthwatering doesn’t even begin to cover it—the tender pork mingles with that crisp-tender cabbage in a salty-sweet sauce that clings to every bite. Serve it over fluffy jasmine rice to soak up every last drop, or wrap it in warm tortillas for an unexpected fusion twist that’ll make Tuesday night feel like a celebration.

BBQ Pork Pizza

Venture beyond your typical pizza night with this smoky, sweet, and utterly addictive BBQ pork pizza that’ll have your taste buds doing a happy dance. Forget boring pepperoni—this beauty combines tangy barbecue sauce, tender pulled pork, and melty cheese in a party-on-a-crust that’s guaranteed to disappear faster than you can say “seconds, please!”

Ingredients

– 1 pound store-bought pizza dough, at room temperature
– 1/2 cup smoky barbecue sauce, preferably hickory-smoked
– 1 cup fully cooked pulled pork, shredded and warm
– 1 1/2 cups shredded low-moisture mozzarella cheese, freshly grated
– 1/4 cup thinly sliced red onion, in crisp rings
– 2 tablespoons fresh cilantro leaves, roughly chopped
– 1 tablespoon extra virgin olive oil, for brushing
– Cornmeal or all-purpose flour, for dusting

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Lightly dust a clean surface with cornmeal or flour, then stretch the room-temperature pizza dough into a 12-inch circle.
3. Brush the outer edge of the dough with extra virgin olive oil to create a golden, crispy crust.
4. Spread the smoky barbecue sauce evenly over the dough, leaving a 1-inch border bare for the crust.
5. Sprinkle the freshly grated low-moisture mozzarella cheese uniformly over the sauce.
6. Distribute the warm, shredded pulled pork evenly across the cheese layer.
7. Scatter the thinly sliced red onion rings over the pork.
8. Carefully transfer the assembled pizza onto the preheated pizza stone or baking sheet.
9. Bake for 12–14 minutes, until the crust is puffed and golden brown and the cheese is bubbly with slight browning.
10. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes to set the cheese.
11. Sprinkle the roughly chopped fresh cilantro leaves over the hot pizza.
12. Slice into 8 wedges using a pizza cutter or sharp knife. Nothing beats the contrast of the crispy, chewy crust against the gooey, smoky pork and tangy barbecue sauce. Next time, drizzle with extra barbecue sauce and serve alongside a crisp coleslaw for a full backyard BBQ experience right at your table.

Roast Pork Egg Rolls

Every time I think about roast pork egg rolls, my stomach does a little happy dance—these crispy, savory parcels are basically edible joy wrapped in a golden-brown package. Imagine tender, slow-roasted pork mingling with crunchy vegetables, all hugged by a delicate wrapper that shatters with each bite. They’re the perfect fusion of comfort food and culinary adventure that’ll make you feel like a kitchen rockstar.

Ingredients

– 1 lb perfectly seasoned roast pork shoulder, shredded
– 2 cups finely shredded green cabbage
– 1 cup crisp matchstick-cut carrots
– 1/2 cup thinly sliced scallions
– 2 tbsp freshly minced garlic
– 1 tbsp freshly grated ginger
– 2 tbsp rich soy sauce
– 1 tbsp toasted sesame oil
– 1 package of thin egg roll wrappers
– 1 large farm-fresh egg, beaten
– 4 cups neutral vegetable oil for frying
– Sweet chili dipping sauce for serving

Instructions

1. In a large mixing bowl, combine the shredded roast pork shoulder, finely shredded green cabbage, crisp matchstick-cut carrots, thinly sliced scallions, freshly minced garlic, and freshly grated ginger.
2. Pour the rich soy sauce and toasted sesame oil over the pork and vegetable mixture, then toss thoroughly until everything is evenly coated.
3. Lay one thin egg roll wrapper on a clean surface with one corner pointing toward you, creating a diamond shape.
4. Place 2 heaping tablespoons of the pork filling horizontally across the center of the wrapper, leaving about 1 inch of space at the bottom and top corners.
5. Fold the bottom corner of the wrapper up and over the filling, tucking it snugly against the mixture.
6. Fold the left and right corners inward toward the center, creating an envelope shape.
7. Brush the top corner of the wrapper with the beaten farm-fresh egg using a pastry brush—this acts as the glue to seal your egg roll.
8. Roll the filled wrapper tightly toward the top corner, pressing firmly to seal completely.
9. Repeat steps 3-8 with the remaining wrappers and filling until all egg rolls are assembled.
10. Heat 4 cups of neutral vegetable oil in a heavy-bottomed Dutch oven until it reaches 350°F on a deep-fry thermometer.
11. Carefully lower 3-4 egg rolls into the hot oil using tongs or a spider strainer, being careful not to overcrowd the pot.
12. Fry for 3-4 minutes, turning occasionally with tongs, until the egg rolls are uniformly golden brown and crispy.
13. Remove the fried egg rolls from the oil and transfer them to a wire rack set over a baking sheet—this keeps them crispy instead of soggy.
14. Let the egg rolls rest for 2 minutes before serving to allow the filling to cool slightly.
15. Serve immediately with sweet chili dipping sauce on the side.

Oh my goodness, that first bite is pure magic—the shatteringly crisp wrapper gives way to the savory, tender pork and crunchy vegetable filling that’s bursting with umami flavor. These beauties are perfect for dipping parties, game day snacks, or when you just need something that feels like a hug from the inside out. Trust me, once you taste that perfect balance of textures and flavors, you’ll understand why these egg rolls disappear faster than my willpower near a plate of fresh cookies.

Pork and Broccoli Alfredo

Venture beyond basic pasta night with this pork and broccoli Alfredo that’s so creamy, it might just convince you to write a love letter to your skillet. Seriously, this dish swaps snooze-worthy for saucy, combining tender pork and crisp-tender broccoli in a garlicky, Parmesan-packed sauce that clings to every fettuccine strand like it’s got something to prove. Let’s get cooking—your taste buds are already cheering.

Ingredients

• 8 ounces fettuccine pasta
• 1 pound pork tenderloin, sliced into thin strips
• 2 cups broccoli florets, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly shredded
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: taste a strand at 10 minutes to avoid mushy pasta).
3. Drain the pasta in a colander, reserving 1/2 cup of starchy pasta water for later.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 pound pork tenderloin strips to the skillet and cook for 4–5 minutes, turning once, until browned and no longer pink inside.
6. Transfer the cooked pork to a plate and set aside.
7. In the same skillet, melt 2 tablespoons unsalted butter over medium heat.
8. Add 3 cloves minced garlic and sauté for 1 minute, until fragrant but not browned (tip: don’t walk away—garlic burns fast!).
9. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
10. Reduce heat to low and whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and thickened, about 2–3 minutes.
11. Stir in 2 cups broccoli florets and cook for 3–4 minutes, until bright green and crisp-tender.
12. Return the cooked pork to the skillet and add the drained fettuccine, tossing to coat everything in the sauce.
13. If the sauce is too thick, gradually add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached (tip: this starchy water helps the sauce cling beautifully).
14. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing to combine.

Get ready for a texture party—the fettuccine is luxuriously silky, the pork is juicy, and the broccoli adds a satisfying crunch. Serve it straight from the skillet for maximum drama, or top with extra Parmesan and a grind of pepper to make it Instagram-worthy. This Alfredo doesn’t just feed you; it hugs your soul.

Pork Fried Noodles

Ever have one of those days where your stomach is screaming for something spectacular, but your energy level is whispering “please, keep it simple”? Enter these glorious pork fried noodles—the ultimate weeknight hero that delivers restaurant-worthy flavor without the fuss. It’s basically a flavor party in a bowl, and you’re the VIP guest with a very minimal entry fee.

Ingredients

• 8 oz dried lo mein noodles
• 1 lb thinly sliced pork shoulder
• 2 tbsp toasted sesame oil
• 3 tbsp rich soy sauce
• 2 tbsp oyster sauce
• 1 tbsp freshly grated ginger
• 3 cloves garlic, finely minced
• 1 cup thinly sliced crisp carrots
• 1 cup vibrant snow peas
• 2 large eggs, lightly beaten
• 2 sliced green onions
• 1 tbsp high-heat vegetable oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles immediately in a colander and rinse under cool running water to stop the cooking process. Tip: Rinsing removes excess starch, preventing gummy noodles later.
4. In a small bowl, whisk together the rich soy sauce, oyster sauce, and toasted sesame oil until fully combined.
5. Heat 1 tbsp high-heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the thinly sliced pork shoulder and cook, stirring constantly, until no pink remains, about 4-5 minutes.
7. Push the cooked pork to one side of the wok and pour the lightly beaten eggs into the empty space.
8. Scramble the eggs for about 1 minute, until just set but still slightly soft.
9. Add the freshly grated ginger and finely minced garlic to the wok and stir-fry for 30 seconds until fragrant.
10. Toss in the thinly sliced crisp carrots and vibrant snow peas, stir-frying for 2 minutes until slightly tender but still crisp.
11. Add the rinsed noodles and the prepared sauce mixture to the wok.
12. Using tongs, toss everything together vigorously for 2-3 minutes until the noodles are evenly coated and heated through. Tip: Tossing, not stirring, helps distribute sauce without breaking noodles.
13. Remove from heat and fold in the sliced green onions. Tip: Adding green onions last preserves their fresh crunch and color.

Perfectly chewy noodles cling to that savory-sweet sauce, while the pork stays juicy and the veggies deliver a satisfying crunch. Pile it high in bowls and maybe even top with a fried egg for the ultimate “I definitely meant to do that” brunch upgrade.

Pork and Apple Stuffing

My goodness, who knew pork and apples could throw such a flavor party? This stuffing isn’t just a side dish—it’s the main character of your holiday table, bringing sweet, savory, and downright delicious vibes to every bite.

Ingredients

• 1 lb coarsely ground pork sausage
• 2 large crisp Honeycrisp apples, peeled and diced
• 1 medium yellow onion, finely chopped
• 2 stalks fresh celery, thinly sliced
• 4 cups day-old rustic bread cubes
• 1 cup rich chicken broth
• 2 large farm-fresh eggs, lightly beaten
• 2 tbsp melted unsalted butter
• 1 tbsp finely chopped fresh sage
• 1 tsp aromatic dried thyme
• ½ tsp coarse kosher salt
• ¼ tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a large skillet over medium-high heat and cook the coarsely ground pork sausage until it’s browned and crumbly, about 8–10 minutes.
3. Transfer the cooked sausage to a large mixing bowl using a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
4. Add the finely chopped yellow onion and thinly sliced fresh celery to the skillet and sauté until softened and fragrant, about 5–7 minutes.
5. Stir in the peeled and diced crisp Honeycrisp apples and cook for another 3–4 minutes until they just begin to soften.
6. Combine the sautéed vegetable and apple mixture with the cooked sausage in the large mixing bowl.
7. Add the 4 cups of day-old rustic bread cubes to the bowl along with the finely chopped fresh sage, aromatic dried thyme, coarse kosher salt, and freshly ground black pepper.
8. Pour in the 1 cup of rich chicken broth and 2 tbsp melted unsalted butter, then add the 2 lightly beaten large farm-fresh eggs.
9. Gently mix everything together until well combined, being careful not to overwork the bread cubes. Tip: Using day-old bread prevents a mushy texture—it absorbs moisture better without turning to paste.
10. Transfer the mixture to your prepared baking dish and spread it evenly, then cover tightly with aluminum foil.
11. Bake at 375°F for 25 minutes, then remove the foil and continue baking for another 15–20 minutes until the top is golden brown and crispy. Tip: For extra crunch, broil for the final 2–3 minutes, but watch closely to prevent burning.
12. Check for doneness by inserting a knife into the center—it should come out hot to the touch, about 165°F internally. Tip: Let it rest for 10 minutes before serving; this allows the flavors to meld and makes slicing cleaner.

Get ready for stuffing that’s crispy on top, tender within, with juicy pork and sweet apple bits in every forkful. Serve it alongside roast turkey or—dare we say—pile it high on a sandwich with leftover cranberry sauce for next-level deliciousness.

Vietnamese Pork Bahn Mi

Ugh, who needs a plane ticket to Vietnam when you can stuff your face with this flavor-packed pork party in a baguette? Let’s dive into the glorious chaos of creating the ultimate Vietnamese Pork Bahn Mi—your taste buds will thank you, even if your pants don’t.

Ingredients

– 1 lb thinly sliced pork shoulder
– 2 tbsp fish sauce
– 1 tbsp granulated sugar
– 3 cloves garlic, minced
– 1 tbsp sriracha
– 1 tsp cracked black pepper
– 2 French baguettes, crusty and golden
– 1 cup pickled carrots, tangy and vibrant
– 1 cup pickled daikon, crisp and refreshing
– ½ cup mayonnaise, creamy and rich
– ½ cup fresh cilantro, leafy and aromatic
– 1 jalapeño, thinly sliced
– 2 tbsp vegetable oil

Instructions

1. In a medium bowl, combine 1 lb thinly sliced pork shoulder, 2 tbsp fish sauce, 1 tbsp granulated sugar, 3 cloves minced garlic, 1 tbsp sriracha, and 1 tsp cracked black pepper. Mix thoroughly until the pork is evenly coated. Tip: Let it marinate for at least 20 minutes for maximum flavor penetration—patience is a virtue, especially when pork is involved.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the marinated pork to the skillet in a single layer, working in batches if needed to avoid crowding. Cook for 3–4 minutes per side until the edges are caramelized and the pork is no longer pink. Tip: Don’t stir too much; let it sear for that irresistible crispy texture.
4. Slice 2 French baguettes lengthwise, leaving one edge attached to form a hinge.
5. Spread ½ cup mayonnaise evenly inside both halves of each baguette.
6. Layer the cooked pork onto the bottom half of each baguette.
7. Top the pork with 1 cup pickled carrots and 1 cup pickled daikon, distributing them evenly.
8. Sprinkle ½ cup fresh cilantro leaves over the vegetables.
9. Arrange thinly sliced jalapeño on top for a spicy kick. Tip: Remove the seeds if you’re heat-shy, but live a little—it’s worth the sweat!
10. Close the baguettes and press down gently to compact the fillings. Cut each sandwich in half diagonally for easy handling. Crisp baguette gives way to tender, savory pork, while the tangy pickles and fresh herbs dance on your palate. Serve it with extra napkins and a side of smug satisfaction—this isn’t just a sandwich, it’s a vacation in every bite.

Pork and Mushroom Risotto

Whew, who knew comfort food could wear such a fancy Italian suit? This pork and mushroom risotto is basically your favorite cozy blanket disguised as a gourmet masterpiece, ready to convince your taste buds that you’re way more sophisticated than you actually are.

Ingredients

• 1 lb pork shoulder, cut into ½-inch cubes
• 8 oz cremini mushrooms, thinly sliced
• 1½ cups Arborio rice
• 4 cups rich chicken broth, kept warm
• 1 cup dry white wine
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup freshly grated Parmesan cheese
• 3 tbsp rich extra virgin olive oil
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Add pork cubes in a single layer and cook for 6-8 minutes until deeply browned on all sides.
3. Transfer pork to a plate using a slotted spoon, leaving drippings in the pot.
4. Add remaining olive oil to the same pot and sauté diced onion for 4-5 minutes until translucent.
5. Stir in sliced mushrooms and cook for 7-8 minutes until they release their liquid and turn golden brown.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Tip: Keep your broth warm in a separate saucepan – cold broth shocks the rice and ruins the creamy texture.
8. Add Arborio rice to the pot and toast for 2 minutes, stirring constantly until grains turn slightly translucent at the edges.
9. Pour in white wine and cook while stirring until completely absorbed, about 2-3 minutes.
10. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed.
11. Tip: Constant stirring is non-negotiable – it coaxes the starch from the rice for that signature creaminess.
12. Continue adding broth ½ cup at a time, stirring after each addition until absorbed before adding more.
13. After 18-20 minutes, check rice for doneness – it should be al dente with a slight bite in the center.
14. Return pork to the pot during the last 5 minutes of cooking to heat through.
15. Remove from heat and stir in butter, Parmesan cheese, salt, and pepper until fully incorporated.
16. Tip: The final “mantecatura” step off the heat is where the magic happens – it creates that luxurious, velvety finish.
17. Let risotto rest for 2 minutes before serving to allow flavors to meld.
18. Garnish with fresh parsley and additional Parmesan if desired.

Seriously creamy with just the right amount of chew, this risotto delivers earthy mushroom notes that play perfectly against the savory pork. The Parmesan adds a salty punch that makes each bite more addictive than the last. Serve it in shallow bowls with extra cheese for maximum Instagram-worthy presentation, or just eat it straight from the pot – we won’t judge.

Pork and Ginger Lettuce Wraps

Tired of the same old dinner routine? These pork and ginger lettuce wraps are about to become your new weeknight superhero—they’re so flavor-packed and fun to assemble, you’ll forget you’re actually eating something healthy. Let’s get wrapping!

Ingredients

• 1 lb ground pork
• 2 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 cup finely diced carrots
• 1/2 cup chopped scallions
• 8 large butter lettuce leaves
• 1 tbsp vegetable oil
• 1 tsp rice vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground pork and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Stir in 2 tbsp freshly grated ginger and 3 cloves minced garlic, cooking for 1 minute until fragrant.
4. Pour in 1/4 cup low-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, and 1 tsp rice vinegar, stirring to coat the pork completely.
5. Add 1 cup finely diced carrots and cook for 3-4 minutes until slightly softened but still crisp.
6. Sprinkle in 1/4 tsp red pepper flakes and half of the chopped scallions, stirring for 1 minute to combine.
7. Remove the skillet from heat and let the filling cool for 5 minutes to prevent soggy lettuce.
8. Gently separate 8 large butter lettuce leaves, keeping them intact for easy wrapping.
9. Spoon the pork mixture evenly into the center of each lettuce leaf.
10. Garnish with the remaining chopped scallions before serving immediately.

You’ll love the crunch of cool lettuce against the savory-sweet pork filling, with that ginger zing making every bite dance. Try stacking them on a platter for a DIY dinner party—because who says playing with your food isn’t allowed?

Conclusion

You’ve now got 34 delicious ways to transform leftover roast pork into exciting new meals! From comforting soups to creative tacos, these recipes will make your pork stretch further while keeping dinner exciting. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to pin this article to your Pinterest boards for easy reference!