This yummy dinner married made-from-scratch with convenience. It used up a large amount of left over pork roast, mushrooms that I needed to use, and a few jars of tomatoes that I had in the pantry. It was made in the crockpot, so it freed me up to go do other things while it cooked away. Plus, it gave us left overs for freezer storage. There is just no downside to this meal.
- Left over pork roast, approximately 4lbs chopped
- Stewed tomatoes, 2 pint jars*
- Crushed tomatoes, 1 quart jar*
- Mushrooms, chopped, two cups
*I had jars of homegrown heirloom tomatoes I had previously processed, so these sizes were convenient for me. If you have store-bought canned tomatoes, use a similar amount of stewed and crushed tomatoes. This is a forgiving recipe and you can play with the amounts.
- Slow cooker, could be a crockpot, a solar oven, or even a cooler spot on a wood stove. (I used a crockpot because that’s what is on hand at this location.)
- A food chopper or food processor
Turn crockpot to high, and add chopped pork, stewed tomatoes, crushed tomatoes, and mushrooms. Let cook with the lid slightly open to allow liquids to escape (I used a bamboo spoon for this). Cook for 2 hours, or until mushrooms are soft, stirring occasionally. Serving suggestions: Serve over pasta, rice, or other grain of choice. Top with grated cheese (romano is my preference).
I had the leftovers from a 9-pound pork roast in the fridge that needed to be used. There was probably about 4 pounds of pork left over from the original meal. I used my non-electric food chopper to break this cold pork down quickly. Granted, it wasn’t as quick as an electric food processor, but since I prefer the non-electric appliances whenever possible, this serves my needs well.
The chopped pork went into the crockpot with two pints of stewed tomatoes and a quart of crushed tomatoes from my pantry. While that was heating up, I chopped up some mushrooms and added about 2 cups of chopped mushrooms to the crockpot. I gave it a stir and walked away.
When all was said and done, I had enough cacciatore to serve with two pounds of rice spiral pasta, and fill a full quart freezer storage bag. This will make a very easy lunch some afternoon. You could cut the recipe in half if you have less left over meat, or you could even make the recipe as is, and freeze the entire thing (minus the pasta or whatever else you’re serving it with). Of course, this recipe would work with just about any left over meat, like chicken, turkey, or even some tough cut of beef that you don’t have any idea what to do with it. I, however, want to try it next time with rabbit meat.
Let me know what you think! Please submit comments below. (Please note: Comments are set “subject to approval” to prevent spam making it through to the blog.)