If you haven’t noticed by now, I am a man who loves pork in all of its glory and forms; bacon, ham sausage, ribs, cracklin even the stuff Canadians call bacon is cool with me (okay well you can keep pigs feet, snout and chitterlings). One of my favorites is pulled pork (also known as chopped BBQ) and I make it fairly often. The ultimate way to make great pulled pork is from a slow smoked pork butt (click to see pictures a pork being smoked) but if done right you can have a great outcome from a slow cooker, dutch oven or roasting pan.
In the rare case of leftovers there are various ways to use the them and you can find a few below:
Instead of lettuce, top with Caribbean Cole Slaw (click picture for recipe)
Pulled Pork Taco
BBQ Empanadas – click for recipe
Pulled Pork Sliders – click for recipe
Pizza topping – click for recipe, just add the pork
ANY OTHER SUGGESTIONS????????
Pulled Pork Sliders with Caribbean Cole Slaw
PULLED PORK ENCHILADAS
**Amounts all depend on how much leftovers you have so just eyeball it**
Leftover over pulled pork (view the above recipes)
Flour or tortillas (most call for corn but I like flour tortillas)
Green or red enchilada sauce
Grated cheese (if you don’t have cheddar use whatever you have in the fridge)
Strong margaritas or tecate beer for human consumption
Pre heat oven to 350 deg F
Pour a thin layer of enchilada sauce in a deep baking dish.
Place a flour tortilla in the dish, fill with pulled pork, roll the tortilla with opening facing down. Continue until you run out of tortilla, pork, room or patience.
Pour another thin layer of sauce over the enchiladas and top with cheese.
Place in the oven for 30-35 minutes until cheese is bubbling.
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