Create a whole new meal with leftover pork roast. Serve along with Spanish Rice and Jicama and Orange Salad.

Pork Tostado with Plum Sauce

1 pound boneless cooked pork loin, chopped or shredded
1 (16 3/4-ounce) can whole purple plums
1 clove garlic, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon lemon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 flour tortillas
1 cup shredded red cabbage
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup diagonally-sliced green onion
Fresh cilantro (optional)

1. Drain plums, reserving 3/4 cup of the juice. Remove pits and discard. Coarsely chop plums. Place plum juice, plums, garlic, brown sugar, soy sauce, lemon juice, cinnamon and ginger in blender container or food processor; puree or process till smooth.
2. In a large skillet combine pork and plum mixture. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 30 to 40 minutes or until sauce is reduced enough to just coat pork.
3. Meanwhile, place tortillas on ungreased baking sheet. Bake in a 425°F (220°C) oven for 10 to 12 minutes or until crisp.
4. Spoon pork mixture onto tortillas. Sprinkle cabbage, cheese and green onion atop. Garnish with cilantro, if desired.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.