Dice or cut leftover pork roast into small cube pieces and use as an ingredient in comfort food recipes such as pork and mashed potato casserole, or yummy pork noodle casserole. The first recipe uses prepared seasoned mashed potatoes as a shortcut, and the second recipe uses egg noodles as a main ingredient.
In a skillet pan, cook 1/4 cup finely chopped onion in 4 tablespoons butter for two minutes. Stir in 1/4 cup all-purpose flour and cook another two minutes. Stir in 1/4 teaspoon each salt and poultry seasoning along with 1/8 teaspoon black pepper. Slowly pour in 1 can condensed chicken broth and 1/4 cup water, and stir continuously until mixture thickens and bubbles. Add in 1 1/2 cups each of diced leftover pork roast and frozen peas and carrots mixture.
Transfer mixture to a greased casserole dish and spoon 2 cups prepared seasoned mashed potatoes on top. Bake for 25 to 35 minutes at 350 degrees Fahrenheit. Top with 1/2 cup shredded cheddar cheese during the last five minutes of baking, if desired.
Make pork and noodle casserole by cooking 2 cups egg noodles for five minutes, draining in a colander. In a skillet pan, cook 1/4 cup each chopped onion, carrots, celery and red bell pepper in 3 tablespoons melted butter for five minutes. Stir in cooked noodles, 2 cans cream of chicken soup, 1/2 cup sour cream and 2 cups shredded cheddar cheese. Add in 1 drained can whole kernel corn, 3 cups cubed leftover pork roast, 1 teaspoon salt and 1/4 teaspoon black pepper.
Pour mixture into a greased baking dish and sprinkle 1/2 cup dry bread crumbs on top. Bake for 30 to 35 minutes at 350 degrees Fahrenheit.