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Shredded pork - Latino spin ??

post #1 of 8
Thread Starter 

Hi -  I need some ideas about how I can use about 10 lbs of pork I've picked off  leftover ribs. They were baked, with peppers, no BBQ sauce, just seasoning ( used the Quincy Jones 'famous' recipe).  I  would like to use it next week for a vaguely Latino menu which already includes Margarita Chicken, Beef enchilada Tortes, Beer-Lime Battered Fried Shrimp, and Cuban Sandwiches..so no more sandwiches and no appetizers.     Must be an  entree.     Had planned to make Brined Puerto Rican Style Roast Pork but really would like to use this somehow.  This is already a bit informal for a  fairly upscale event so trying to avoid nachos, tacos,  or similar items. 

 

Please offer any suggestions you  can, thanks so much!!  I just joined today, will fill out profile more when I get a minute but am in need of speedy suggestions!!  This is  for a dinner  event at a golf club and will just have 5 entrees. 

 

post #2 of 8

shredded pork enchelada, with 3 cheeses. stuffed peppers with shredded pork, Tacos, chingachangas, roast pork and corn hash and eggs rancheros

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 8

Not sure how Latino empanadillos are, but if it suits, you could spice it up with some chilli and make half moon/cresent shaped empanadillas to be either fried or cooked in the oven.  Serve with a salsa for dipping.

 

  Another one would be the pork diced into a in a big tortilla, mix with cooked off mild green chillis, red onion and maybe chunks of tomato, serve as wedges with a rocket salad on the side. 

 

I like Ed's idea of stuffed peppers, can pretty them up in many ways, i.e. first stuff with chicken stock cooked rice 1/3 then topped with pork and suitable cheese.  Same could be done with tomatoes or tomatillas.  Or hollow out some cooked zucchini and fill with mix of a passata and pork mix.

 

Just some thoughts - being from far away I'm not entirely confident with Latino cuisine, but maybe it could give you a few starting points.

 

P.S.  Does entree in the USA mean a main course?  The big part of the meal?  Means something else altogether here - gotta love the confusion   When we say entree it is usually after the appetiser but before the main course and dessert.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 8

Just another case, DC, of the English-speaking peoples of the world being separated by a common language.

 

Yes, in the U.S., entree refers to the main course. Most of the time, here, salad is served before the main course, and acts as the first course you're talking about, even though it isn't called that.

 

FWIW, empanadilla is more of a Spanish approach. Empanada would be Latin; more specifically, South American. By and large, however, they differ only in the pastry used, and whether they are baked or fried. Fillings, in both Spain and Latin America, are all over the lot. And you're right, this would be a good use of that left-over pork.

 

In your usage, tortilla is Spanish. In Latino usage (well, Mexican at any rate), tortilla is a flatbread.

 

Ha! And you thought it was hard enough communicating in English.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 8

KYH - thank you for that.  I often wonder how much more there is to learn, it seems too much and endless.  But learning something new everyday is great.

 

As for language - it does get frustrating even in just one tongue, let alone any other.

An entree here could be a variety of things - soup, oysters, salmon mousse, many kinds of fish dishes, salad etc etc.  Just something light as "an entry" into the meal.

Main is generally the star of the show whether it be steak, chicken, lamb, roasts, pasta dishes, ad infinitum.

Dessert is well, dessert :)

 

Wonder if the OP has finished with the pork....

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #6 of 8

Yeah, well, I figure the day I stop learning is the day they throw the dirt over me.

 

Here, what you call an entree (which makes sense as it translates as "enter" or "entrance") we call a first course and the Italians call a primo.

 

Other than in a restaurant or a formal dinner party, though, it's doubtful most people would use any of those words. Assuming a succession of courses, most people at home would simply call the entree the main meal. And they'd refer to the other courses by what they are, rather than by a formal name or number. So, more typically, tonight we're having:  soup, the main meal, and dessert, rather than first course, entree, and dessert.

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 8

I do a black beans and rice with arapas topped with pulled pork and tomatillas salsa on top it sells well

post #8 of 8
Thread Starter 

 Looking back....  I  ended up making a dinner salad with the leftover pulled pork... Think I added a little cumin to it... piled it on  mostly  romaine.,  .surrounded it with black bean/pineapple/green pepper  salsa  .... served with a dressing  of  BBQ sauce, SW seasonings,  mayo.    Maybe topped with shreds of crisp red tortillas.      If I used other things...it was too long ago..in any case it was a hit. Thanks for the replies.

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