Reviewer:

Darryl

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Reviewed: Jun. 8, 2009

This was a great reacipie for left over pork. I used leftover BBQ ribs I grilled earlier in the day and let it marinate together over night. I didnt have any Balslamic vinager but it didnt matter much the smoke from the grill made up for it in flavor. This is a keeper.

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Reviewer:

Chef Smith

Cooking Level: Professional

Home Town: Dequincy, Louisiana, USA

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Reviewed: Feb. 18, 2009

A great and tasty recipe to use up leftover pork. I made it twice out of the same leftover tenderloin - the only change I made was to use black beans because that's what I had on hand. We ate it in whole wheat tortillas. Yum!

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Reviewer:

GIBSOJO

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Reviewed: Aug. 22, 2007

I really like this recipe. What a nice change from the typical BBQ or chili verde recipes often recommended for leftover pork roast. The dressing is nice and perky, which the mellow pork needs. Didn't have green onions, so subbed red onion. As is typical for me, increased the veggies for extra crunch and moisture. If you're lucky enough to have a specialty spice source, a little ground sumac adds some astringency too. This will be the regular after-roast lunch from now on. Next time I might add a bit of cilantro for even more pop.

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