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What to Make with Leftover Pork Roast

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Ah, leftover pork roast. It’s one of those things that can feel like both a blessing and a challenge. On one hand, you’ve got delicious, cooked meat just waiting to be used; on the other, it’s all too easy to let it sit in the fridge until it’s past its prime. But no worries, we have some creative and tasty ways to give that leftover pork roast a new lease on life.

We’re talking recipes that balance tradition with convenience, and yes, we’ll even introduce some shortcuts to make your life a bit easier. So, whether you’re an experienced home cook or a busy parent looking to whip up a quick dinner, these ideas will inspire your next meal.

A collage of six photos showing different recipes to make with leftover pork roast.

When it comes to using up leftover pork roast, pork sliders are often the go-to for many home cooks—and for good reason! They’re easy to make, customizable, and always a hit with the crowd.

But if you’re looking to step out of the usual and try something new, we have more ideas like pork Yakisoba, pork fried rice, a fajita bowl, and more. Check out more ideas below.

I made our Puerto Rican Pernil recipe and we had enough leftovers for the following recipes.

A panini made with leftover pork roast.

Pulled Pork Panini Sandwiches

This pork panini sandwich is a heavenly combination of pulled pork, smoky roasted red peppers, and creamy Havarti cheese. But that’s not all. A zesty trio of horseradish, Dijon mustard, and mayonnaise adds a tangy kick, while caramelized onions bring a touch of sweetness. This sandwich gets toasted to perfection on sourdough bread and has a symphony of flavors and textures. 

If you don’t have time to make caramelized onions, just saute them quickly to bring out some sweetness.

  • 4 slices sourdough bread
  • 2 tablespoons soft butter
  • 1 tablespoons prepared horseradish
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons mayonnaise
  • 2 whole roasted red peppers
  • 8 ounces pulled pork
  • 4 slices Havarti cheese 
  • 1 cup caramelized onions
  • 1 tablespoon olive oil
  1. Heat a panini griddle. Spread each slice of bread with soft butter. 
  2. In a small dish, stir together the horseradish, mustard, and mayonnaise. Spread the mixture on each slice of bread.
  3. Slice the red peppers in half, lengthwise and arrange them on two slices of bread.
  4. Add the pulled pork on top of the red pepper slices and cover with cheese.
  5. Top the cheese with caramelized onion, then place the second slice of bread on the sandwich.  
  6. Brush the top side of the sandwich with olive oil and place on the hot panini griddle, oiled side down. Brush additional oil on the exposed bread, close the cover, and cook the sandwiches until toasted and the cheese is melted.
A pot pie casserole made with leftover pork and topped with biscuits.

Pork Pot Pie with Biscuits

Here is a hearty, homemade Pork Pot Pie topped with drop biscuits. The creamy filling, packed with shredded pork, potatoes, and vegetables, pairs perfectly with fluffy, garlic-infused biscuits. You can even swap in store-bought biscuits or pie dough for a quicker meal (but seriously, it only takes 7 minutes to mix up the homemade drop biscuits). Warm, satisfying, and incredibly flavorful, it’s the ultimate comfort food to share with loved ones.

Ingredients for the Filling

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3-½cups milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups shredded or diced leftover pork roast
  • 2 cups frozen diced hashbrown potatoes
  • 1 (10-oz.) package frozen mixed vegetables

Drop Biscuits

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • 10 tablespoons cold butter, cubed
  • ¾ cup whole milk

For the Pot Pie Filling

  1. Preheat oven to 400°. 
  2. Melt the butter in a large saucepan over medium heat. Mix in the flour and let it cook for about a minute, making sure to whisk it the whole time. Gradually add the milk, continuing to whisk as you go. Add the Dijon, Worcestershire, thyme, salt, and pepper. Keep stirring for around 4 to 6 minutes, or until you notice the mixture has thickened up.
  3. Add the pork, potatoes, and vegetables. Cook for 3 to 4 minutes or until heated through. Transfer the pot pie filling to a greased 13 x 9-inch baking dish.

Drop Biscuits

  1. Combine the flour, baking powder, garlic, and salt in a large mixing bowl. Add the butter and use a pastry blender or your fingers to work the butter into the flour. Mix it until most of it looks like cornmeal but still has some larger chunks the size of peas. 
  2. Add the milk and gently fold the mixture just until the flour is incorporated. Don’t overmix. Drop spoonfuls of biscuit dough on top of the filling. 
  3. Bake at 400° for 20 to 22 minutes or until the biscuits are golden on top and the pot pie filling is bubbly. 

A stack of shredded pork quesadillas.

Leftover Pork Quesadillas

Transform your leftover pork into a flavor-packed fiesta with these easy-to-make quesadillas. A medley of smoky cumin and chipotle chili powder gives the pork an extra kick, while a burst of citrus brightens up each bite. Sandwiched between crispy flour tortillas and oozing with melted cheese, these quesadillas are the ultimate comfort food. Serve with sour cream, guacamole, and salsa for a complete, crowd-pleasing meal.

  • 1 tablespoon olive oil ;
  • ½ onion, diced
  • 2 cups leftover pork, shredded or diced
  • 1 teaspoon cumin powder
  • ½ teaspoon chipotle chili powder (or any chili powder)
  • ½ teaspoon salt
  • 3 tablespoons lemon or lime juice
  • 4 to 6 large flour tortillas
  • 2 to 3 cups shredded cheese
  1. Heat the oil in a large skillet over medium high heat. Add the onion and cook until soft. Toss in the pork. Sprinkle with cumin, chili powder, salt, and lime juice. Cook until the pork gets brown and crispy. Transfer to a plate. 
  2. Add a bit more oil to the hot skillet and place a flour tortilla down. Top with a handful of shredded cheese then a scoop of the pork mixture. Sprinkle some more cheese over that and top with another flour tortilla. Cook for 2 to 3 minutes on each side or until golden brown and the cheese melts. Repeat with the rest of the tortillas. 
  3. Serve with sour cream, guacamole, and salsa.

A sheet pan filled with pork nachos.

Pork Nachos

Elevate your nacho game with these Pork Nachos, where leftover shredded pork meets an array of vibrant toppings. Layers of crunchy tortilla chips are decked out with savory pork, black olives, and beans, then smothered in melty cheese.

Fresh from the oven, they’re finished with a pop of color and flavor from green onions and pickled red onions. Served with guacamole, sour cream, and salsa, these nachos are a feast for the eyes and the stomach. Perfect for game day, movie nights, or any time you’re craving something irresistibly good.

  • 3 cups tortilla chips
  • 2 cups leftover shredded pork
  • ½ cup black olives
  • ½ cup pinto beans or black beans
  • 4 ounces shredded cheese
  • Garnishes: 2 sliced green onions, a handful of pickled red onions, guacamole, sour cream, and salsa
  1. Preheat oven to 375°F.
  2. Layer half of the tortilla chips on a foil-lined baking sheet. 
  3. Top with half of the pork, olives, beans, and cheese, then repeat with one more layer. 
  4. Pop it in the oven for 5-10 minutes until the cheese gets all melty and bubbly.
  5. Remove from the oven and garnish with green onions and pickled onions. Serve with guac, sour cream, and salsa.
Pork and potato hash in a skillet with eggs on top.

Pork and Potato Hash

Wake up your taste buds with this Pork and Potato Hash, a one-pan wonder that’s as satisfying as it is versatile. Savory shredded pork joins forces with seasoned potatoes, while harissa and smoked paprika add an unexpected smoky-spicy dimension.

Black beans bring heartiness, and the whole dish is crowned with oven-baked eggs for that extra touch of comfort. Whether you’re looking for a robust breakfast or a quick dinner, this hash will fill you up.

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 2 teaspoons harissa powder or paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cooked potatoes, diced (or 2 cups frozen hashbrowns -thawed)
  • 2 cups shredded pork
  • 1 can black beans
  • 2 to 4 eggs
  1. Preheat the oven to 350°F
  2. Heat the oil in a large oven proof skillet over medium-high heat. Add the onion and bell pepper. Cook until soft. Toss in the garlic, harissa, paprika, salt, and pepper. Cook 30 to 60 seconds until fragrant. 
  3. Add the diced potatoes and cook until the potatoes have a light brown crust. Toss in the pork and black beans. 
  4. Crack the eggs on top and transfer the skillet to the oven. Bake for 5 to 8 minutes or until the eggs are done to your preference. 
Pan fried tacos on a serving platter.

Pan Fried Pork Tacos

Take your taco game up a notch with these Pan-Fried Tacos, a flavor-packed delight featuring a unique twist—enchilada sauce! Savor the fusion of saucy, shredded pork, refried beans, and melted cheese all folded into a tortilla crisped to perfection. Topped off with guacamole, salsa, and sour cream, these tacos offer a whole new layer of texture and flavor. They’re the ideal quick-and-easy meal that doesn’t skimp on flavor.

  • 2 cups shredded, leftover pork
  • 1 can enchilada sauce
  • 4 to 6 tortillas (flour or corn)
  • 1 cup refried beans
  • 2 cups shredded cheese
  • Serve with salsa, guacamole, and sour cream


  • Heat a skillet over medium-high heat. 
  • Place the pork in bowl and mix half a can of enchilada sauce into the pork. Pour the rest of the sauce into a pie dish.
  • Dip a tortilla into the sauce and place it in the hot skillet, sauce side down. Layer refried beans, shredded pork, and cheese on half of the tortilla, then fold the tortilla over the cheese. 
  • Cook for about 2 minutes per side or until golden brown. 
  • Serve the tacos with guacamole, salsa, and sour cream. 

Storing Leftover Pork Roast For Future Dinners

Now that you have the ideas for what to make with leftover pork roast, here is how to store those leftovers.

Before we dive into storing your leftover pork, make sure you get the cook right so the leftovers are delicious. A meat tenderizer will do the trick. If you are wondering, “What is meat tenderizer, and how do I use it?” Check our our post on ways to tenderize the pork.

In the Fridge:

  1. Cooked Pork Roast: Once cooked, pork roast can safely stay in the fridge for about 3 to 4 days. Make sure to store it in airtight containers to prevent moisture loss and preserve its flavor.
  2. Uncooked Pork: If you have raw pork that you haven’t gotten around to cooking, it will last for 1 to 2 days in the fridge. Always rely on the “use-by” date as a definitive guide for freshness.

In the Freezer:

  1. Cooked Pork Roast: For longer storage, cooked pork roast can be frozen for up to 3 months. Place it in airtight freezer bags to maintain quality.
  2. Uncooked Pork: Raw pork can last much longer in the freezer, up to 6 months for cuts and 3 months for ground pork. Again, proper packaging is key to preserving its flavor and texture.

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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