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Leftover pork loin

giles

Cull buck specialist
Supporting Member
Seems every time we smoke up a pork loin, we always have leftovers. And let's be honest, leftover pork loin pretty much sucks. We did a brisket and 2 loins Saturday. (Brisket leftovers went to the freezer to be made into chili in the fall)

My brain went to spinning about what to do with the pork. Dustin making his pulled pork nachos came to mind. Being that we didn't use any sauces on them I went to Kroger and found some carnita seasoning. Threw it all in a crock pot for a few hours and pickled our livers while waiting.

It was worth the wait! As it was way better than the first time. Being a 455 lb boar to begin with...you can imagine. This seasoning really made it desirable and I will crave this meal. Might just smoke the loin the day prior in prep of this meal in the future. Because it made killer burritos and nachos! I didn't get any pics, so you will have to see it for yourself. This us what we used though.
Screenshot_20210531-145921_Chrome.jpg
 
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Seems every time we smoke up a pork loin, we always have leftovers. And let's be honest, leftover pork loin pretty much sucks. We did a brisket and 2 loins Saturday. (Brisket leftovers went to the freezer to be made into chili in the fall)

My brain went to spinning about what to do with the pork. Dustin making his pulled pork nachos came to mind. Being that we didn't use any sauces on them I went to Kroger and found some carnita seasoning. Threw it all in a crock pot for a few hours and pickled our livers while waiting.

It was worth the wait! As it was way better than the first time. Being a 455 lb boar to begin with...you can imagine. This seasoning really made it desirable and I will crave this meal. Might just smoke the loin the day prior in prep of this meal in the future. Because it made killer burritos and nachos! I didn't get any pics, so you will have to see it for yourself. This us what we used though. View attachment 128412
I knew you were pickling when you said port loin!

Yes! That is what the misses does with leftover loin and I like it better too! Nice call giles!
 
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Buckmaster

Senior Member
14,362
191
Portage
Did a fatty beef brisket tonight. I save all the fats and residual juices for my fat tray for morning pan seasoning with my eggs. No wonder I’m fat 😉
 
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