Homemade Pork Sandwich Spread

My husband made a delicious (no, seriously, it was AMAZING) smoked pork loin on the grill a couple weeks ago. The problem is, it was about 9 pounds of pork. We ate it all week, but there are only two of us, and it was a little hard to get through even half. So we froze it. Now I’m trying out a new thing.

I’ve made a sandwich spread from the leftovers I’ve defrosted from the fridge.

Its really easy, actually, and it tastes pretty good. I think it would work with almost any leftover meats, and while you may think it doesn’t look very appetizing, its really no different than tuna salad.

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I just cut a chunk of the loin into cubes and dumped them into the food processor.I gave it about 12 pulses to break up the meat a bit, then added an onion I’d chopped, a chopped stalk of celery, some salt and pepper, a roasted red pepper (from a jar in the fridge), 8-10 pickle slices and about 4 tablespoons of mayo.

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Just blend it all up until its smooth (you can blend it a bit less to leave it a little chunkier if you like. Also adjust the amount of mayo.) Now, the loin was already covered in rub, so I didn’t add much spice or herb to it, because it didn’t need it. But you could put any kind of flavors in it you like.

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I keep it in a jar in the fridge for about a week. You could freeze it as well.

Pork Sandwich Spread

  • Servings: 4
  • Time: 30 min
  • Difficulty: easy
  • Print
  • 1 pound pork loin (cooked)
  • 2-4 T mayonnaise
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 8-10 pickle slices
  • any seasonings you like (if it didn’t have seasoning already)

Directions:

  1. Chop the pork into small chunks and put into a food processor. Pulse 15-20 times to break up the meat a bit.
  2. Place remaining ingredients into the processor, except mayonnaise. Pulse until as chunky as you like. Start with 2-3 tablespoons mayonnaise and pulse into the spread. Add more if you like it a bit smoother.
  3. Spread on sliced bread, place remaining in jar and keep in the fridge.

 

 

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