Tacos

• Leftover pulled pork can make a grand reappearance on your kitchen table when you make shredded pork tacos. Reheat the pulled pork with a little bit of water in a saucepan over medium heat. If desired, add Mexican spices; cumin, cayenne and cilantro will give the meat a south of the border flair. Roughly chop lettuce, tomatoes and scallions; set aside. Cover soft corn tortillas with a damp paper towel and warm in the microwave for 15 seconds or until pliable. Spoon 3 tbsp. of pork into the tortilla, garnish with the chopped vegetables, Mexican cheese and sour cream, and roll the tortilla into log shape. Serve with refried beans and rice.

Shepherd's Pie

• The next time you make fried pork chops, consider cooking a few more than needed for pork shepherd's pie. This classic English dish is essentially a pot pie that uses mashed potatoes instead of pastry crust. Carefully mince cooked leftover pork chops with a sharp chef's knife until it is the consistency of ground meat. Combine the minced pork with frozen mixed vegetables and chicken or pork gravy in an oven-safe casserole dish. Season the mixture to taste with salt, pepper and poultry seasoning. Spoon mashed potatoes on top of the pork until uniformly covered. Bake in a 375 degree oven until the pork mixture is bubbling and the mashed potatoes are browned. Let the casserole rest for 10 minutes before serving.

Chili

• Dry, leftover pork roast can be transformed into a simmering pot of spicy chili with simple ingredients that you may already have on hand. Sweat sliced onions, bell peppers and minced garlic cloves in a pan until slightly caramelized. Add canned diced tomatoes, paprika, cumin, oregano and chili powder to the onion mixture. Shred leftover pork roast with a fork; add to the pan. Add water or chicken broth to the pan until the mixture is just covered. Simmer on low heat until the chili thickens to a gravy-like consistency. Top with shredded cheddar cheese, sliced scallions and sour cream.

Pork Salad

• Creamy pork salad is a great lunch item. Combine diced cooked pork with mayonnaise, dill weed, Dijon mustard and halved red grapes. Season the salad with salt and pepper. Serve with toast points, pita bread or crackers for a light meal that is perfect for entertaining.