Pulled pork is an undisputed favorite in bbq cuisine, and for good reason. But, there can be one downside to this incredible dish: unless you’re feeding a large party (or have a VERY healthy appetite) a 10lb pork butt is probably going to leave with you a ton of leftovers. Good thing this is actually a silver lining, because pulled pork reheats well, and is incredibly versatile.
The Classics
Pulled Pork Sandwich: Nothing too complicated here. Simply pile your leftover pulled pork onto a bun or roll, and add you can add coleslaw, barbecue sauce, and something pickled to help cut the fat (cucumbers or red onions).
Pulled Pork Sliders: Same idea as the sandwich, but more portable. Pile the pork onto smaller buns or rolls (King’s Hawaiian are great), and pass these around your party or tailgate.
Pulled Pork Mac and Cheese: Mix pulled pork into your favorite mac and cheese recipe for a hearty twist on this classic comfort food.
Breakfast
Pulled Pork Hash: Mix pulled pork with diced potatoes / hash browns / tots, onions, and bell peppers. Fry everything together until the hash is crispy and golden.
Pulled Pork Breakfast Tacos: crisp up your pork in a skillet with butter, add eggs, and serve on a soft flour tortilla with shredded jack or cheddar cheese, fresh parsley, and hot sauce.
South of the Border
Pulled Pork Tacos: Warm soft flour tortillas and pile them with the pulled pork. Top with diced white onions, cilantro, cotija or oaxaca cheese, avocado, a drizzle of BBQ sauce, and a squeeze of lime.
Pulled Pork Quesadillas: Spread pulled pork between tortillas with oaxaca or Mexican blend cheese. You can also add peppers, onions, and jalapeños. Pan-fry in butter on both sides until the tortilla is crispy and the cheese is melted.
Pulled Pork Burritos: Wrap pulled pork in a large flour tortilla along with Mexican rice, beans, cheese, and other toppings to create a hearty burrito.
Pulled Pork Enchiladas: Roll pulled pork and cheese in tortillas, place them in a baking dish, cover with enchilada sauce and more cheese, then bake at 350 for 15-20 minutes until bubbly.
Pulled Pork Nachos: Layer tortilla chips with pulled pork, cheese, jalapeños, and other toppings of your choice. Bake until the cheese is bubbly and serve with salsa and sour cream.
For a more traditional pulled pork texture, reheat the pork in the over gradually a low temp (250-300 degrees). Spread it evenly on a baking sheet, and splash it lightly with broth, melted butter, or preserved cooking liquid from the smoker or crockpot to help maintain moisture.
For crispier leftover pulled pork, fry it in a skillet with butter or bacon fat/lard over medium heat. Heat through, and fry until your desired level of crisp, usually when the edges and strands of meat start to turn darker brown and get more firm. This is a great option for tacos, burritos, and topping mac and cheese or baked potatoes to give them an added bit of texture.
