Been having continued success with Royal Oak chunk and a clay saucer setup. A nice Boston Butt this week cooked "by the book," almost too easy. We had leftovers so on the second day, or was it the third, I improvised a nice dish with it sort of like corned beef and cabbage. Layered pre-cooked cabbage leaves, sliced onions, celery seed, salt, pepper and pulled pork -- followed with a couple of dashes of balsamic vinegar. Two layers like this. Then topped it with those big oval hamburger dills we like, and a little brown sugar. And baked for an hour at 325 degrees. 300 might have been adequate. Mighty fine! We love cabbage and are finding that pulled pork can be a friend to cabbage. Next I begin experimenting with rice dishes containing pulled pork. That ought to work too.
Good pulled pork, good use of leftovers
- Thread starter R. Ryan
- Start date
YES!!
Pulled pork makes anything better, it is almost like bacon. For an easy meal we throw veggies, pulled pork, maybe a bit of soy, garlic etc and then mix with cooked rice and maybe an egg (Sort of like fried rice) It makes a real nice stir fry.
Awesome and easy. Let us know how your other experiments go.
Dan
Pulled pork makes anything better, it is almost like bacon. For an easy meal we throw veggies, pulled pork, maybe a bit of soy, garlic etc and then mix with cooked rice and maybe an egg (Sort of like fried rice) It makes a real nice stir fry.
Awesome and easy. Let us know how your other experiments go.
Dan
Dan, thanks for that information. To explain my inexperience with PP, even though I am well up in years, I had not dealt with it ever at home until we got the WSM last year and found this great forum site. Fact is, I began to really appreciate PP when I commenced traveling more often to Alabama and nearby areas. Folks here have just begun to accept pulled pork as a barbecue item in this beef-BBQ state. And I understand that brisket, the Texas staple, has begun to appear in distant precincts such as California and Alabama. A mixing of barbecue cultures.
Steve Wene
TVWBB Member
One of our favorites is BBQ nachos. Similar to the typical Mexcian style nachos you see everywhere, but with the pulled pork twist.
Nacho chips, PP, shredded cheese, bbq sauce, sour cream, topped with chopped scallions (even throw some black beans on if they are on hand).....very good and it actually goes through more PP than you think, especially if you have several people.
Nacho chips, PP, shredded cheese, bbq sauce, sour cream, topped with chopped scallions (even throw some black beans on if they are on hand).....very good and it actually goes through more PP than you think, especially if you have several people.
Paul Mosher
TVWBB Super Fan
R.Ryan,
Sounds good! You're also sounding a little like you've had some Hawaiian influence. Many Hawaiians like cabbage mixed in with their Kalua Pig!
Aloha
Sounds good! You're also sounding a little like you've had some Hawaiian influence. Many Hawaiians like cabbage mixed in with their Kalua Pig!
Aloha
dwayne e
TVWBB Super Fan
I agree it's sort of like bacon.........I use the leftovers in just about everything.
I've made nachos, quesadillas, fajitas. It's also a great addition to soups. And my favorite is hot PP sandwiches with gravy........better than pot roast IMHO. I've also used it as a substitute in my chikcen salad recipe with celery, onions, mayo, etc.
All this talk about PP is making me hungry.!!
I've made nachos, quesadillas, fajitas. It's also a great addition to soups. And my favorite is hot PP sandwiches with gravy........better than pot roast IMHO. I've also used it as a substitute in my chikcen salad recipe with celery, onions, mayo, etc.
All this talk about PP is making me hungry.!!
timothy
TVWBB 1-Star Olympian
Not really a leftover, but I have been doing an Italian style of PP. Basically it's just a HH butt rubbed with some Italian seasoning with a bottle of beer and a jar a peperoncini added to the disposable foil pan. After the 3hr mark I foil the pan with some rough cut sweet bells, onions, and garlic.
It's a nice change of pace for when you get a little burnt out from regular BBQ. (as I do,with mine)
Tim
It's a nice change of pace for when you get a little burnt out from regular BBQ. (as I do,with mine)
Tim
Dave from Denver
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dwayne e:
I've also used it as a substitute in my chikcen salad recipe with celery, onions, mayo, etc.
</div></BLOCKQUOTE>
omg yes, I must try this
I've also used it as a substitute in my chikcen salad recipe with celery, onions, mayo, etc.
</div></BLOCKQUOTE>
omg yes, I must try this