I chose to post this recipe because I was pretty impressed by the way it resurrected some pork that I probably would have tossed. I couldn't really call it a 5 star the way we ate it, but with better left over pork I'm sure it could be. I also did some things different than the book so I wanted to write that down as well.
This was a great use up left overs to make something new dinner. I had some brown rice already cooked. (I had cooked extra for rice pudding but had more than needed, so I still had more of that. I also had the left over pork. Between the 2 all I had to add was a couple of ingredients and a veggie. Honestly I even have honey that is old and needed to be be used up. Enough of how much I liked using my left overs. Here is how I made this
- 4 cups left over brown rice
- 1 pound left over cooked, pork, shredded
- 1 large Granny smith apple, peeled and diced
- 2 cups apple juice (approximately)
- 1/4 cup honey
- 1/2 cup chopped walnuts
- 2 cups veggies
- Add diced apple, 1/2 cup apple juice, honey and walnuts to a large skillet. Saute for 4 to 6 minutes until the juices reduce. Add the shredded pork and stir into the sauce. Add 1/2 cup more juice, stir to combine. Simmer until reduced. Add another 1/2 cup juice, stir to combine and simmer until reduced. (I added the extra juice because my pork was particularly dry -add juice as you feel it is needed for your roast. If you have a good and juicy roast, you may only need the original 1/2 cup.)
- Place 1/4-1/2 cup apple juice to the rice and reheat on the stove or in the microwave.
- Make your veggies. (I made some asparagus by sauteing them in a little bit of butter with garlic mix and salt for 5-6 minutes.)
- Serve apple walnut pork with apple rice.