Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: mrtune on October 27, 2017, 09:40:48 AM
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Just wondering what some of you do with your left over pulled pork? I usually just freeze it and then have pulled pork sandwich's again later on. Have any good recipe's using left overs? I am thinking about trying some in baked beans or something.
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I portion them out in vacuum sealed bags so kids can reheat during the week for easy meal.
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I use it for Posole, among other things.
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1) BBQ Pizza - use the flatbread for crust and use BBQ sauce instead of pizza sauce/marinara. Onions, and peppers make good toppings too. Mozzarella or get creative with the cheese like a Mexican blend.
2) Pulled pork tacos - this is probably my favorite because I heat it up in a fry pan which makes it not get mushy.
3) Chili - just did this for the first time for food day at work today. I'll let you know how it goes over. I worry that the kind of stringy texture could put people off but it tasted good when I was putting it together last night.
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Nachos, quesadillas, Cubans for mains
Beans, Brunswick stew, for sides.
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I love having left over pulled pork in the freezer. I take a chunk out and mix it with most anything. It's good on a salad, scrambled eggs, wraps, stir fry, very versitile. Got to love heat and serve!
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I'm like most that have replied to this topic - in addition, I like adding PP to hash browns and topped with an over easy egg for breakfast.
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It all sounds GREAT!! Thanks guys!!! :clap:
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Yup, it's a really versatile leftover. One of our favorite uses is in garlic noodles:
Ingredients:
24 oz fresh Chinese yellow egg noodles
1 heaping tablespoon grated Parmesan cheese Water, for boiling the noodles
Garlic Sauce:
3/4 stick unsalted butter
2 heaping tablespoons minced garlic, or more to taste
3 tablespoon oyster sauce*
1/4 tsp MSG*
1 tablespoon fish sauce
1 tablespoon sugar
1/2 tsp sesame oil
2 tablespoon green onions, chopped
Any type of meat
Method:
Prepare the garlic sauce using a sauté pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and sauté until aromatic but not browned. Add all the seasonings into the pan, stir to combine well.
Heat up a pot of salted water until boiling. Add the noodles into the boiling water and cook the noodles until al dente, or for a few minutes. You can taste the texture of the noodles while cooking. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.
To serve, just toss all the noodles with the garlic sauce. Add the meat and cheese, toss to combine well. Serve immediately.
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3) Chili - just did this for the first time for food day at work today. I'll let you know how it goes over. I worry that the kind of stringy texture could put people off but it tasted good when I was putting it together last night.
Well, I should not have feared. My chili was demolished by my coworkers. Thumbs up all around. :cool:
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Pulled pork tacos, it doesn't get a whole lot better then that!!!!
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Goes great with eggs in the morning or even a pulled pork sandwich with egg and cheese :clap:
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Pulled pork and eggs breakfast burrito smothered in Chili Verde. Yum...
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I'm late to the game. Here's another vote for eggs over easy on top of pulled pork and pulled pork tacos.
DK
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I like it for pulled pork pizza with carmalized onions.
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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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Fajitas
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Green tomatillo and pulled pork enchiladas are awesome.
[Admin -- no links please. If you want to post the recipe, feel free]
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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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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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Green chile sauce (especially with tomatillos) and cheese on scrambled eggs with pork, in a warm flour tortilla.
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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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Tamales and Machaca's...