Majority of people prefer making pulled pork Trusted Source Pulled pork - Wikipedia Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread or eaten on its own. en.wikipedia.org . in large batches because it lasts for long without going bad and doing this also saves time since it is usually cooked for a long period on low heat. Besides that, any leftover pulled pork can be repurposed into several delicious dishes. You can add it to soups, baked beans, tacos, or sandwiches.
The budget-friendly recipes that work well with leftover pulled pork are so diverse that you would be spoilt for choice. We have featured some of them below to start you off on these culinary delights.
Despite the name, leftover pulled pork casserole makes a mouth-watering snack any time of the day. It is a spicy and savory dish with Mexican flavoring that you can make with reheated pulled pork.
2 cups of pulled pork (475 ml)
¾ cup of whole milk (180 ml)
1 pitted and chopped Avocado
4 eggs
½ teaspoon of salt
1 cup of shredded Monterey Jack (240 ml)
½ teaspoon of black pepper
1 finely-diced spring onion
1 cup of chunky salsa (240 ml)
2 tablespoons of cool, melted butter
½ teaspoon of garlic powder
1 small can of mild or medium chilies
½ cup of plain Greek Yogurt or sour cream (120 ml)
½ teaspoon of chili powder
Preheat your oven to 350°F.
Put the milk, butter and eggs in a large bowl and mix them into a smooth consistency.
Add the rest of the remaining ingredients and stir them gently into the mix.
Place the mixture in a casserole dish and add salsa on top.
Bake the leftover pulled pork casserole ingredients for 40 to 45 minutes. It should have a golden brown color when ready.
Take it out of the oven and allow it to cool down for 10 minutes.
Slice it into pieces and serve it with sour cream and avocado toppings.
This leftover pulled pork idea incorporates simple ingredients that you will most likely have already. It is also easy to prepare although it takes several hours to cook.
2 pounds of boneless pork
1 can of tomato sauce (28 ounces)
1 can of diced tomatoes (28 ounces)
2 tablespoons of brown sugar
2 cans of chili beans (28 ounces)
1 small and diced red onion
1 teaspoon of salt
½ cup of barbecue sauce
¼ teaspoon of cayenne pepper
1 teaspoon of pepper
2 cups of beef broth
½ teaspoon of cumin
1 teaspoon of garlic powder
1 teaspoon of chili powder
You may add 1 teaspoon of hot sauce if you like.
Put the brown sugar, cumin, salt, cayenne, garlic powder, chili powder and pepper in a bowl.
Mix them thoroughly, and then use them to season the pork. Do this by slathering this mixture evenly on both sides of the pork.
Place the pork into a slow cooker, and add the beef broth, chili beans, hot sauce, diced tomatoes, onion, BBQ sauce and tomato sauce.
Cover the dish and cook on low heat for between 8 to 10 hours.
Use two forks to shred the pork and then stir the chili. You are now ready to enjoy your leftover pulled pork chili.
If you have been worrying about what to do with leftover pulled pork, recipes such as this one should give you some ideas because it pairs the pork with the popular macaroni and cheese. The dish is served with coleslaw as well as soft rolls or biscuits.
There are those who like adding mild green chili pepper, jalapeno and Mexican cheese to the ingredients, or topping the casserole with breadcrumbs and cheese to make it crispier. You could also use this leftover pulled pork recipe with other pasta.
Ingredients
2 cups of pulled pork
2 cups of uncooked macaroni (8 ounces)
Two ½ cups of sharp cheddar cheese that has been shredded
½ teaspoon of ground mustard
¼ cup of butter
¼ teaspoon of freshly ground black pepper
2 cups of milk
½ teaspoon of salt
¼ cup of all-purpose flour
Add the macaroni in salted boiling water and cook it according to the instructions on the package, and then drain and rinse them in a colander.
Heat the oven to 350°F.
Butter a baking dish and heat it on medium heat. Add flour and continue heating for about 2 minutes as you thoroughly stir the flour.
Next, add milk while whisking constantly to blend evenly and cook until it is smooth and thick. We recommend using warm milk to speed up this process.
The next ingredients you will add are salt, mustard, sharp cheddar cheese and black pepper. Stir them as they cook until they melt.
Blend the macaroni with cheese sauce.
Heat the pulled pork in a microwave or on a stovetop.
Add the mixture of macaroni and cheese to the baking dish and then put the pulled pork on top and sprinkle it with the remaining cheese.
Bake for approximately 25 minutes to heat the casserole and melt the cheese.
The most common recipes associated with pulled pork are sandwiches such as a cemita. This is a Mexican sandwich stuffed with chipotles, avocado, fried meat, red sauce, and queso. It is served on a cemita bun made from egg, flour, and water or milk, and sesame seeds topping. Some sandwich recipes with pulled pork also feature pickles and mustard which are then served with coleslaw.
¼ cup of ready pulled pork
1 cemita or any high-fat bun
2 canned chipotle peppers
4 slices of tomato
1 tablespoon of Adobo sauce
¼ cup of shredded Queso Oaxaca, a stringy cheese which looks like mozzarella cheese
A half of a small, sliced Avocado
1 tablespoon of chopped papalo or cilantro
Cut the bun in half using a serrated bread knife.
Cut out some of the bread to make space in the bun’s interior where you will put the sandwich ingredients. Some people prefer making a small cut and then pressing the bread down so it can fit more ingredients. You may use the back of a spoon to squish the bun.
Put a half tablespoon of Adobo sauce to the two interior sides of the bun.
Add the canned chipotle peppers, and then another half tablespoon of the sauce on top.
Next, place most of the cooked pulled pork in the cemita bun. Top it with the rest of the remaining ingredients, leaving out half of the sliced Avocado.
Add the rest of the pork and the remaining Avocado.
Close the bun and wrap it tightly in a butcher paper to press the ingredients together.
Your sandwich is now ready to be sliced and served.
This leftover shredded pork recipe uses slider and mini buns to make great party treats that you top with pickle or coleslaw and serve with BBQ sauce.
4 to 5 pounds of a boneless shoulder or pork butt
2 teaspoons of vegetable oil
½ teaspoon of ground pepper
3 minced garlic cloves
1 large chopped onion
1 sliced medium onion
½ teaspoon of salt
1teaspoon of Cajun or Creole seasoning
1 cup of barbecue sauce
1 cup of milk heated to 110° F
3 tablespoons of sugar
1 large beaten egg
1 teaspoon of salt
3 ¼ cups of flour
1 packet of active dry yeast
2 tablespoons of melted butter
Heat the oven to 350 °F.
Lay heavy duty foil in a roasting pan and put the pork on it. Rub it generously with garlic and seasonings. Spread the medium onion slices on top and then wrap the pork roast with the foil.
Place the pork in the oven and bake it for approximately 5 hours to make it disintegrate and tender.
Take it out of the oven and allow it to cool a bit so you can remove the bones and excess fat, and then shred the pork with forks. Place the shredded pork in a slow cooker.
Sauté the chopped large onion and then add the onions, vinegar and barbecue sauce to the pork. Heat it for approximately two hours on low setting, or cover and simmer it over low heat for up to one hour.
As the pork cooks, prepare the ingredients of the buns.
Whisk milk and yeast in a large bowl and keep the mixture at room temperature.
Once the yeast dissolves, put this mixture along with the flour, egg, salt, sugar and melted butter in a bread machine and run it on dough cycle.
Take out the dough and roll half of it to a thickness of ¼ inch. Use a 1 1/2-inch cutter to cut out the dough rounds or a 2-inch one for sliders. Remember to sprinkle a little flour on the rolling surface to prevent the dough from sticking.
Place the cut-outs on a baking sheet and cover them with a towel for about half an hour so they can rise.
Place them in an oven heated to 350 °F and bake them for about 15 minutes. Apply a little layer of butter on the buns’ brown tops while still hot, and then allow them to cool down.
Split the buns and fill them with the shredded pork. You could add slaw on top or serve it as a side dish.
Close the buns to make leftover pulled pork sandwich and serve them with barbecue sauce.
Pizza is another dish you can include in your leftover pulled pork recipes and serve it with barbecue sauce.
2 ¼ teaspoons of active dry yeast (1 envelope)
2 ¼ cups of all-purpose flour
1 cup of warm water (approximately 110°F)
1 teaspoon of salt
1 teaspoon of sugar
2 tablespoons of olive oil
¾ cup of ketchup
1 tablespoon of olive oil
1/3 cup of cider vinegar
2 tablespoons of finely-minced onions
1 finely-minced clove garlic
Dash cayenne pepper
2 tablespoons of brown sugar
Dash salt
2 teaspoons of Worcestershire sauce
1/8 teaspoon of ground black pepper
1 cup of leftover pulled pork
2 plum tomatoes sliced thinly
4 ounces of cheddar cheese
½ cup of peppers sliced thinly
4 ounces of shredded mozzarella
You may also add sliced jalapeno peppers and black olives.
Pour the water into a cup, add yeast on top and then add sugar. Stir the mixture and leave it for 10 minutes.
Blend the flour and salt in a bowl. Next, add the olive oil as well as the yeast mixture to the bowl.
Stir the ingredients into stiff dough, and knead it for 5 minutes.
Place the dough in an oiled bowl and turn it to slather it evenly. Cover the dough for half an hour.
Sauté the onions in olive oil over medium heat to start making the sauce. Add garlic in the saucepan and cook for one more minute.
Add the rest of the sauce ingredients to the pan and simmer them while stirring constantly until they thicken.
Roll the dough to fit a pizza pan, and then slather its top with about ½ cup of the sauce. Add toppings of tomatoes, bell pepper, onion and the leftover pulled pork. Cover them with cheese.
Bake the dough for 20 minutes at a temperature of 425°F to achieve a light-browned crust.
The following is the recipe for leftover pulled pork ragu. Ragu is an Italian dish that takes time to tenderize but yields flavorful results.
2 pounds of pulled pork
1 pound of pappardelle
1 cup of red wine
2 diced medium carrots
1 finely-chopped yellow onion
1 can of whole peeled tomatoes (28 ounces)
2 tablespoons of tomato paste
1 sprig of fresh rosemary (4-inch)
1 diced celery rib
6 sprigs of fresh thyme
2 tablespoons of olive oil
Freshly-grated Parmesan cheese
1 minced garlic clove
Freshly-ground pepper
Salt
Preheat the oven to 325 °F with a rack at the center.
Season the pork evenly with salt and pepper.
Heat a tablespoon of oil over medium heat in a Dutch oven. Add the pork and cook it for about 15 minutes, turning it now and then. Then place it on a platter.
To brown the meat, heat the remaining oil in the same Dutch oven over medium-high heat. Put celery, onions, garlic and carrot in the pot and cook for three minutes.
Add wine and tomato paste and stir for another three minutes until the cooking wine is reduced to half.
Chop the canned tomatoes finely and then add them to the pot, along with the rosemary and thyme.
Season them with salt and pepper.
Put the pork and its juices back in the pot and cover it.
Bake it on the center rack for up to three hours.
Discard the rosemary and then use two forks or a fork and knife to shred the pork before stirring it back into the sauce.
Serve with pappardelle pasta and Parmesan cheese topping.
This leftover pulled pork enchiladas recipe is made of pork, black beans and corn kernels wrapped in a tortilla and served with enchilada sauce.
2 cups of pulled pork
1 can of drained corn kernels (15 ounces)
8 tortillas
1 cup of drained, red kidney beans or tinned black beans
1 tablespoon of olive oil
2 cups of shredded cheese
3 cups of enchilada sauce (25 ounces)
Preheat oven to 350°F
Heat the oil over high heat.
Add the pork to the pan and cook for about 2 minutes without turning it over so it can have a brown and crispy bottom but a moist top.
Place the pork in a bowl and add the black beans, cheese, corn and a ½ cup of enchilada sauce, and stir them.
Layer the base of the baking dish with a ½ cup of sauce.
Take a ½ cup of the mixture in the bowl and use it to fill a tortilla, then roll it up and put in the baking dish. Cover it with the remaining sauce and bake for 10 minutes.
Take it out of the oven and spread cheese on it, then bake for up to 15 minutes until the cheese turns golden and bubbles.
Remove it and wait for 5 minutes before serving.
This is a delicious soup with plenty of topping options for your leftover shredded pork recipes. Some of them are grated cheese, sliced Avocado, coriander leaves, sour cream, or corn chips.
2 cups of shredded pork
1 can of black beans (15 ounces)
4 cups of vegetable or chicken broth (2 pints)
1 can of sweet corn (15 ounces)
2 minced garlic cloves
¼ teaspoon of chilli (optional)
1 diced onion
1 diced red bell pepper
1 teaspoon of paprika
2 teaspoons of dried oregano
1 tablespoon of olive oil
2 teaspoons of cumin
Tomato puree passata (24 ounces)
Salt and pepper
Heat the oil in a saucepan over high heat.
Add the pork and brown it for one minute, and then remove it from the pan.
Put onion and garlic and sauté for 2 minutes before adding bell pepper and cooking for another minute.
Put the pork back into the pan, along with all the remaining ingredients apart from pepper and salt.
Stir in the brown pork bits into the soup and let it boil, then simmer for 3 minutes, or 5 minutes if you have substituted passata with crushed tinned tomatoes.
Add salt and pepper to season and serve with your favorite topping.
Ingredients for leftover pulled pork carnitas4 pounds of pork butt or pork shoulder
1 chopped jalapeno
1 teaspoon of black pepper
¾ cup of orange juice (2 oranges)
1 chopped onion
2 ½ teaspoons of salt
4 minced garlic cloves
1 tablespoon of dried oregano
1 tablespoon of olive oil
2 teaspoons of ground cumin
Season the pork with salt and pepper and slather the rub ingredients.
Put the pork in a slow cooker and add garlic, onion and jalapeno on top, and then sprinkle them with orange juice.
Cook for 7 hours on high heat or 10 hours on low setting.
Remove the pork and shred it, while setting aside the juice for seasoning.
Heat oil over high heat and put the pork in. Add some of the seasoning juice and wait until the pork is crusty at the bottom, then briefly sear the top so it remains tender.
Take it off and serve it with tacos.
Ingredients5 cups of leftover pulled pork
3 pounds of potatoes
1 cup of frozen peas
¼ cup of milk
2 cups of barbecue sauce
1 ½ cups of grated cheddar cheese
2 tablespoons of butter
1 cup of frozen corn
Preheat the oven to 350 °F
Peel potatoes and boil them in a pot until they are tender.
Drain the water and add milk and butter, then mash the potatoes until they are creamy.
Apply an even coat of BBQ sauce on the pork and place the pork in a baking dish.
Add the frozen corn and peas on top, and then cover the vegetables with the mashed potatoes.
Layer the top with grated cheese and then bake for 45 minutes to an hour.
Ingredients for leftover pulled pork nachos10 ounces of shredded pulled pork
½ cup of sour cream
1 jalapeno
4 ounces of tortilla chips
¼ cup of chopped cilantro
5 ounces of cherry tomatoes
1 pound of shredded Mexican blend cheese
1 crushed garlic clove
½ cup of black beans
1 avocado
1 lime cut into wedges
¼ cup of chopped red onions
Preheat oven to 350ºF.
Place half of the chips in a baking dish and add half of the beans, cheese and pulled pork on top.
Add another layer of chips, pork, beans and cheese.
Dice one half of the jalapeno and reserve it, and then slice the other half it into thin pieces which you spread on the nachos.
Put the nachos in the oven and let it bake for approximately half an hour, or until the cheese melts.
Meanwhile, make the guacamole and pico de gallo toppings.
Cut the avocado in half, remove seed and scoop out the flesh which you then mash in a bowl by using a fork. Add garlic, one tablespoon of lime juice and 2 tablespoons of cilantro to the bowl and mix them with the avocado, before adding some of the diced jalapeno you had reserved.
In a separate bowl, mix a tablespoon of cilantro, red onions and a teaspoon of lime juice and the remaining diced jalapeno.
Top the nacho with sour cream, guacamole, the remaining cilantro, and pico de gallo, and serve with the lime wedges.
Clearly, there are several things you can make with leftover pulled pork. The above recipes include pasta, soup, chill, enchiladas, nachos and casseroles among other ingredients and dishes that are popular. You can always adjust these recipes with pulled pork to incorporate your favorite toppings and seasoning. Our article has provided some things you can use as alternatives.
