what to do with leftover bbq pulled pork?

[scout1]

so i spent sunday afternoon slow cooking 6.5 pounds of pork shoulder and have made a TON of bbq pulled pork (homemade bbq sauce!). quite honestly, i must say the the recipe i used kicked a$$! but now i have a ton leftover and am not sure what to do with it? (aside from give it away). i have made taco salad w fresh homemade salsa and of course, pulled pork sandwiches.

any other creative suggestions?

thanks!

[Querencia]

Freeze it. It will last for months.

[slowfoodgrrl]

I'd add a little hoisin and/or sesame oil, maybe some 5 spice powder, and some chopped green onions and then make Chinese pork buns, steamed or baked. These also freeze extremely well and are great for taking for lunch. This could turn out weird with the traditional barbeque sauce, or amazing.

[waver]

I just made this: I was sick of the weightyness of it all and wrapped the pork in a flour tortilla with a lot of finely chopped cucmber, parsley and a yogurt/mayo/relish sauce. It was crunchy and at least a little fresh tasting.

[jdm]

Same boat here! I used half of it and made some pulled pork scrapple. I had some left over puff pastry and used the rest of the Q for some BBQ Pork Puffs to put into the freezer.

[toddlikesfood]

I've had pulled pork poppers. Pulled pork wrapped in some sort of dough and then fried.

[GrillMaster]

If you have not yet addedt the BBQ sauce to it try making a bogg. Just like a chicken bogg but use the pork instead. I can elaborate if you're not sure what I'm talking about.

[scout1]

please elaborate! what's bogg?

[GrillMaster]

It is a mixture of meat and rice. Normally it is made with chicken and sausage and you use the broth from boiling your chicken to cook your rice. It is also often called a perlow (that's not how you spell it but that is how you say it) This is a very popular dish throughout all of South Carolina and parts of NC and GA. I've made it before with all kinds of leftover meats and what I normally do is as follows:

Saute 1-2 onions and 2-3 celery stalks in butter (or olive oil) in a large stock pot

Brown a half a pound or so of smoked sausage or sausage of your choice cut into bite size pieces

Add enough chicken broth to suit however much rice you are making (I usually cook at least 3 cups of rice)

Bring to a heavy boil

Add meat (sausage and your other meat) to broth and bring back to heavy boil (anywhere from as much to double the amount of rice that you have depending upon your taste) (This is where my method and other methods diverge. Some prefer to add the meat after the rice is almost done. I prefer it this way particularly when I'm using something other than chicken that has not already been cooked in my liquid so that it further infuses the whole thing with the meat flavor)

Season with Salt, pepper, and sage to taste (I like lots of sage)

Add your rice and cover. Do not stir until rice on top is done.

Serve with some blackeye peas or butter peas.

One more note: A chicken bog is one of those dishes that gets better the more you cook of it. The best I've ever made was for my masonic lodge and it fed 60 or so. Invite over a bunch of friends and make up a huge pot. It doesn't go that well with any wine that I know but it sure does make a Bud Light or a glass of Gentleman Jack go down smooth.

[shallots]

Grillmaster,
Thank you for the beginnings of another family favorite.
A couple of questions:
How spicy do you want the sausage to be?
Are the black eyed peas just 'plain' or.... (I tend to do mine with onion, a bit of sausage and thyme) (or ham stock if I'm rushed)
Does anybody in your area add tomatoes to this?
And I am also a sage-a-holic.

[GrillMaster]

Several of the questions you pose bump up against some very strong southern traditions...namely the tomatoes. I'm sure that it would be good with tomatoes but it would no longer be a chicken bog.
The sausage is really based on personal taste. I prefer to add my heat with black pepper verses the heat you would gain from spicy sausages. When I'm just cooking some for me and the boys I load it down with black pepper...that heat and flavor just seem to go well with it. A few dashes of texas pete after you serve it is pretty common as well.
In general, you're going for an extremely rich rice dish rather than having any one flavor overpower it. That's why I go with straight chicken broth for my liquid rather than adding water as some do. The rice is the star. It should be gooey and the rice can be a bit overcooked without it being to the detriment of the bog...hence the name.
As far as the blackeye peas are concerned I use either frozen peas or, if I have the time and forsight, dried ones soaked overnight. I employ the southern standard of adding some pork fat of some sort and cooking them to death. I usually just fry up a couple of pieces of bacon in the pot that I'm using and add the water or, once again, chicken broth, to that and letting them cook down until they've got a nice gravy. Feel free to serve them over the bog.
I'll pass along one other secret that I discovered in a crisis. The last time I made it I had to bake the chicken instead of boiling it and used store bought broth. It was the best I've ever made.

[shallots]

Thanks, GrillMaster,
Do you use a particular rice?
I tend to cook mine slightly sticky and have had dinner guests avoid it (gently, of course.)
My cooking started on the Piedmont of Virginia (bland was our family style), then Houston, New Orleans, and now east Tennessee. And I had never heard of bog.
Sage was our favorite seasoning for pork sausage in VA and that holds for here in our neighborhood in east TN.

[GrillMaster]

For larger bogs I just use normal grocery store bags of rice...nothing special. It actually should be fairly sticky...hence the name. I have cooked smaller batches with Carolina Gold heirloom rice and it turned out really good. As I said, the rice is the star. I've inlcuded a link where you can order heirloom rice below but you'll see from the price why I only use it for small batches.
One of the reasons you've probably never heard of it is the same reason I use the heirloom rice. It is a dish you really only find in the lowcountry of South Carolina and a little bit in NC and GA but you see it everywhere around here. It's an old soul food recipe. That's why you can use almost any meat. This was a dish that slaves cooked up using the leftover meat that the "big house" didn't use. I would imagine the most authentic version would be made with chicken or turkey necks instead of a whole chicken.

http://www.ansonmills.com/page22/page...

[shallots]

Another heirloom rice!
So, I'll share the one I found in Louisiana.
Ellis Stensel in Gueydan LA grows a rice that is called Popcorn Rice for the flavor it retains while it cooks.
http://www.stanselrice.com/order.html

[Louise]

Make some polenta, pour it into a loaf pan, then when cool & solidified, slice thinly, a thread works best, and layer polenta with pork in a casserole & bake for a lasagna type dish.

To me, pork & corn just go together.

[PapaHarley]

http://www.wessb.com/Cooks/abt/Abt.htm

Follow the link above to make the infamous ABT aka Atomic Buffalo Turd. Depending on your peppers you make want to keep that AED handy

[LabRat]

Pulled Pork Pizza? Add a little scallion, top with some cheddar cheese and bake off.

[japhyryder]

the best thing i've ever done with left over pulled pork is to throw some into a cornbread mix. you can even thin a bbq sauce w/ melted butter to serve over it and i've always been very satisfied with the results...Have an AED on site though

[malibumike]

All the above suggestions are good, but eventually you will tire of it night after night so why not just freeze it for the future, it freezes well.

[shallots]

I roast mine in a large heavy duty aluminum foil 'envelope' so I can harvest the lard and the juices and then use the juices to keep the frozen pork from dehydrating in the freezer.
First meal is just roast pork, unseasoned. Yes, there are muscles that are perfect for their roast flavor.
I do something similar to the hash above but without the potatoes. Saute one chopped lareg onion until it's limp. Then add shredded pork. Then add the mustard based Carolina BBQ sauce and serve it over rice.
An alternative is Onion....pork...tablespoon of sugar....splash of soy sauce.....five spice ....hoisin sauce.... serve over rice.

[harryharry]

I make pulled pork and cheddar spring rolls.... buy some egg roll or spring roll wrappers... fill with pulled pork and a couple chunks of cheddar - deep fry or shallow fry. serve with spicy buttermilk sauce - buttermilk, cayenne, s&P, onion & garlic powder, herbs, etc....

[mcanni]

Pulled pork hash.

Dice up some cooked potatoes, add sauted onion, the pork and top wijh a fried egg.

[mojoeater]

Burritos, tacos, etc. Scrambled eggs. Pretty much anything.

[Davwud]

I've made enchiladas with my leftovers and they were great.

DT

[ricepad]

Pulled pork pasta. Use your sauce, boil up your favorite pasta, throw in some of the pulled pork, toss, and serve.

How 'bout sharing that kick-a$$ recipe?

[scout1]

the recipe is easy...
5-5.5 pork shoulder (i got it with bone in and trimmed the fat)
rub: cumin, corriander, onion powder, chili powder, salt, pepper (equal parts)
put the rubbed pork shoulder in slow cooker
to the slow cooker, add ...
1 can of crushed tomatoes
2 chopped jalapenos
1 chopped onion
1 inch ginger, peeled and sliced
1 jar of apriot jam (gives it a nice sweet taste)

cook on high for 5 hours or on low for 8 hours.

pull the pork out when it's done and fork shred. then, let all the good juice in the slow cooker cool for a bit and with a hand blender, blend the sauce (add salt and pepper to taste). reduce the sauce until it thickens up a bit. then add sauce to shredded pork.

it's really awesome. and like most things, it's better the second day! ENJOY!!

[ricepad]

If you have a Weber kettle or other outdoor cooker (non-gas), try using it instead of a slow cooker. It takes more time, effort and attention, but you'll never go back to the crock pot after you get a taste of 'real' bbq!

[scubadoo97]

Although this is pulled pork you can try to make it into a carnitas style dinner. Or go Cuban and serve the pulled pork with a mojo sauce and fried ripe plantains or tostones