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Author Topic: Left over pulled pork.  (Read 1407 times)

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Chris__M

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Re: Left over pulled pork.
« Reply #15 on: October 28, 2017, 05:51:14 AM »
I do a variant of cottage pie. A dish of pulled pork, topped with mashed potato and shoved in the oven until the top crisps. Sometimes a put a layer of thinly sliced apple underneath the mash. Needs to be a sharp apple, though, not a sweet one.
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David

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Re: Left over pulled pork.
« Reply #16 on: October 28, 2017, 08:25:38 AM »
Fajitas
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RSNovi

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Re: Left over pulled pork.
« Reply #17 on: October 28, 2017, 08:42:30 AM »
Green tomatillo and pulled pork enchiladas are awesome.

[Admin -- no links please.  If you want to post the recipe, feel free]
« Last Edit: October 28, 2017, 08:47:10 AM by Kristin Meredith »
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cookingjnj

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Re: Left over pulled pork.
« Reply #18 on: October 28, 2017, 10:42:45 AM »
Mostly just freeze and reheat for sammies.  hawki, thanks for the taco and chili ideas (great to hear the chili was a hit), gonna add those two in the leftover mix now.
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Conumdrum

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Re: Left over pulled pork.
« Reply #19 on: October 28, 2017, 01:08:30 PM »
When I do pork butts I do 4-6 at a time.  Some are for friends and neighbors, 1-2 for me.  :bbq:

I pull all of it, and the leftovers that I want to freeze I put in a 2 gallon storage bag and roll it up tight like a burrito or a 'cigarette'.  I put it in the fridge for a day.  Next day take it out and slice it like a big sausage at the portions I want and vacupack them.  Easy to get good weights and it's clean.   
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Craig in Indy

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Re: Left over pulled pork.
« Reply #20 on: October 28, 2017, 02:26:41 PM »
Green chile sauce (especially with tomatillos) and cheese on scrambled eggs with pork, in a warm flour tortilla.
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triplebq

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Re: Left over pulled pork.
« Reply #21 on: October 28, 2017, 10:15:57 PM »
Vac seal then use for weekday means. Anything from pulled pork sandwich, put with ramen noodles, or in Pho bowls I get from my international grocery store.
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Bentley

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Re: Left over pulled pork.
« Reply #22 on: October 28, 2017, 10:50:22 PM »
Tamales and Machaca's...
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