> > I'm not looking for ideas on how to use the meat up, I'm looking for
> > creative ideas on how to flavor the meat differently - the smoke flavor is
> > getting a little old day after day after day. (Hubby *hates* the pork
> > and
> > sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> > So, I'm open to suggestions. Got any?
>
How about slicing it thin, Pound it out. Bread and saute and put it
ontop of pasta with red sauce.

Cube it up, make Kabobs serve with a nice rice side dish