I made a tasty glazed pork picnic roast (not a ham) on the rotessire this Saturday and we have eaten most of the roast- what is left is a little fatty with lots of uncarveable meat on the bone- what can I do with this. If I make soup will it be to fatty? Pea Soup? Do I use the meat. Need any Ideas please, does not have to be soup. I hate to waste this.