Ideas for left over pulled pork

Discussion in 'Pork' started by mkatts, Sep 4, 2007.

  1. mkatts

    mkatts Smoke Blower

    Had a Buckeyes Football party this past weekend. Just had a few guys from work over. I over estimated how much meat I needed. I had 24 lbs of pork for the game. We ate about 1 full butt. I wrapped up the reset is 1 lb freezer bags and into the freezer.

    My wife used the leftovers last time to make enchiladas that were out of this world. But other than that and fajita's, I am looking for some other ideas to use the meat for. Thought about some chili, but other than that I am drawing blank.

    Here is the enchiladas...

    pork (duh) :)
    1 can old al passo enchilada sauce
    1 pack of totilla shells
    couple onions cut into pedals
    cheddar cheese
    diced tomoated
    green onions
    sour cream

    I grilled the onions over a hickory smoked fire till translucent.
    brush sauce onto totilla shells, add in pork, onions and cheese.
    roll up. put into casserole dish.
    She made 6 of them.
    poured sauce and cheese over the top of all enciladas.
    Cooked in the over till cheese melted.

    Put green onions and tomates on top and cooked a few more minuted.

    Serve with sour cream.

    Very good!
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Tastes great over a stuffed baked potato:

    Take a baked tater, scoop it out, mashed it with some butter, grated cheese and cream. put it back in the tater skin, shredded pork on top of that, a little finshing sauce, and top with sour cream. A little hard on the arteries but, oh well.

    Also great in stuffed peppers:

    Mix some pulled pork, cooked rice, sauce and an egg.

    Stuf it in red bell pepper. Addsome sauce on the top to keep from drying out. Put it in the smoker at 225-250. Yum.
  3. deejaydebi

    deejaydebi Smoking Guru

    Dang and I just ate! Did you smoke the tortillas too? I was thinking brushing with olive oil and sprinkling or spearing with garlic? Hmmm - well I still got the smoker going not to late!
  4. mkatts

    mkatts Smoke Blower

    ooooo[​IMG] Great idea!!!
  5. buzzard

    buzzard Smoking Fanatic OTBS Member

    i would use some of the meat with Jeff's Verde chili recipe, that's some good stuff right there. and your right tacos are always good and easy to make. i just usually vacuum seal mine and eat it when I'm in the mood, it should stay good in the freezer for months. for the super bowl i made over 70lbs of meat and i am still eating on it.

    you could put it in an omelette....mmmm omelette.
    twice stuffed baked taters.
    baked beans.
    you could put some in tater-tot caserole.
    mix it with two things of cream cheese and a can of rotel tomatoes and have a great dip.
    you could make little balls, bread um, and deep fry them and create a new appitiser. actually that does sound good.

    that is all i can think of off the top of my head.

    go bucks
  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Shoot Buzzard I thought you didn't love us no more. Haven't seen your happy face here much lately. Stop by and visit more [​IMG]
  7. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    What I do with all my leftover meat, includeing ribs and chicken bones, is dump it in a big kettle and simmer it for a few hours, remove the meat and bones, (for my lickin pot hounds) dump in some pearl barley, onion, garlic, carrots, celery, spices, etc, and simmer that. When the meat is cool, I break it up and throw it back in the mix, put a lid on, and let it simmer a few more hours. Its real good, if I do say so myself. I call it, "crocodile dundee stew", (tastes like ****, but you can live on it) [​IMG] haha, its good, really!! Terry
  8. chadpole

    chadpole Smoking Fanatic OTBS Member

    Terry, I just love reading your bulls s**t stories. You can come up with some doosies.LOL......You make my side hurt sometimes. I would love to have a couple of beers with you and tell stories,lies, and bull sh** stories. Sometimes I think you wear them boots for the bull s**t up to you knees ...LOL
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Gol darn it Chad, you know me too well! My uncle always told me, "Terry, if ya can't dazzle them with brillence, baffle them with bull****" what can I say? [​IMG] Perhaps someday, we can ALL get togather for beer, BBQ, and friendship! I sure hope so! Have a great nite my friend, its time for this ole boy to hit the hay. Terry
  10. short one

    short one Smoking Fanatic OTBS Member

    mkatts, you could always PM some of the fine folks of the forum for their addresses and next day each of us a pound or so, so we could enjoy it also.Don't you think so Terry and chadpole.
  11. chadpole

    chadpole Smoking Fanatic OTBS Member

    Yeah Shortone,That's a great idea!! You know the longer I stay with this forum the better I like the folks. About 95% of the folks here are down to earth and fun to shoot the sh*t with.

    Terry, sleep good,my friend. I am going to be up a little longer just to see what comes along. I am out of work with knee surgery right now and can't go back to work until the 1st week of October.
  12. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Add pulled pork to your favorite homemade spaghetti sauce... it is way yummy!
  13. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

  14. panhead

    panhead Smoke Blower

    this is a basic puerto rican rice and bean wife likes to make this type of meal using my pulled pork leftovers ....and it comes out great everytime.[​IMG]1 lb. raw rice
    1 can pinto beans
    1/2 cup sofrito
    1 envelope sazón seasoning
    1 tbsp. Manzanillo olives
    1 tsp. capers
    1 can tomato sauce
    1 can chicken or beef broth
    1/2 lb. bacon
    salt to taste (only if needed)
    water[​IMG]DirectionsIn a rice pot cook the bacon until it is crispy.

    Take out the cooked bacon and chop into small pieces.

    In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes.

    Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well.

    Add enough water to cover the rice, about 1 1/2 inch above rice line.

    Let it boil on medium-high until water evaporates.

    Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.[​IMG]TipsCover your pan with aluminum foil so all the rice pop fast.

    Add one envelope of onion soup if you don't like or have bacon but OMIT the salt.
    stir in your leftover pulled pork and enjoy....this is similar to my wifes recipe,i found this one on another site,i cant get the recipe from the wife since she is a bit under the weather and is asleep at the time i am posting this...and dont forget the hot sauce and cold beer......try it you will like in new york city the puerto rican resturants are very popular,you get a huge meal for a few bucks
  15. mkatts

    mkatts Smoke Blower

    Great ideas! Thanks all!
  16. crawdad

    crawdad Fire Starter

    First off, chilli and pulled pork don't go together and never will so don't try it or you will hate yourself later. The meats good, the taste is good but the texture just doesnt work...

    Pulled pork is only good drenched in a potload of bbq sauce. Serve it up on buns with a heap of mustard and pickles.
  17. one of my favorate leftover recipes with pulled pork is a breakfast scramble with peppers and onions and of course pork, after scrambled put in casserole dish add cream cheese, cheddar cheese and bake till melted. its gooooood.
  18. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    quesadillas or nachos

    1 lb pulled smoked pork
    1/2 lb refried pintos(home or can)
    2 cups combined diced tomatoes,onion,garlic(smoke or grill atb)
    1 tbsp cilantro
    1tbsp any diced peppers you like
    2 cups shredded cheeses of your choice
    20(makes 10)flour tortillas
    mix all ingredients together & spread on a tortilla & cover w/ another
    over med/high heat- flip until hot & cheese is oozing.
    slice into quarters & serve w/ pico,gauc.,queso dip,or ranch dressing.enjoy.
  19. mkatts

    mkatts Smoke Blower

    If you have to smother your pork is sauce then you are not doing it right. I don't "need" sauce on my pork, it stands on it's own. I do occasionally put a tsp on the bun with the pork just for something different but it's certainlly not needed.

    Also, no offense, but to many people here and in other forums telling me how good pulled Pork in Chili is to take your word for it.
  20. twomill

    twomill Smoke Blower SMF Premier Member

    Brand new in here, but I just had to respond to this thread.

    I made chili with pulled pork and decided to take to a chili cook off at the church. Won first place and the judges were firemen from the station across the street. Something tell me those guys know what they like. Good thing I made 2 1/2 gallons, because it was gone quick. [​IMG]

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