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Options for using that leftover pulled pork

By Staff | Apr 1, 2021

Here is a collection of recipes from the Capper’s Farmer archives

Barbecued pulled pork pasta ‘n’ cheese

Yields about 6 servings.

16 ounces cavatappi or other pasta

2 cups leftover pulled pork

1 cup barbecue sauce

4 tablespoons butter

1/4 cup all-purpose flour

3 cups milk

Salt and pepper, to taste

2 teaspoons garlic powder

1/2 teaspoon dry mustard

1/2 teaspoon smoked paprika

8 ounces sharp cheddar cheese, grated

8 ounces mozzarella cheese, grated

4 ounces smoked Gouda cheese, grated

Preheat oven to 400 F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray; set aside.

In a large saucepan or stockpot, cook pasta to al dente, according to package directions.

In a medium-sized bowl, combine pulled pork and barbecue sauce, and mix well; set aside.

In a medium-sized saucepan over medium heat, melt butter. Whisk in flour to form a roux, and cook for 1 minute. Slowly add milk, whisking vigorously, until mixture is smooth. Cook for 3 to 4 minutes, whisking often, until sauce is thick enough to coat the back of a spoon. Remove saucepan from heat, and stir in salt and pepper, garlic powder, dry mustard, and paprika, mixing well.

In a large bowl, combine cheddar, mozzarella, and Gouda cheeses, and mix well. Add 2/3 of the cheese blend to the sauce mixture, and stir until melted, about 2 to 3 minutes.

When pasta is done, drain well, and pour into a large bowl. Add cheese sauce, and stir to coat. Turn mixture into prepared baking dish.

Sprinkle remaining cheese blend and pulled pork mixture over pasta mixture. With a spoon, gently swirl cheese and pork into pasta mixture. You want it lightly mixed, but not incorporated.

Bake, uncovered, for 15 minutes.

Turn oven to a low broil, and broil for 5 minutes, or until top is golden-brown with crispy bits of cheese and pork.

Cool for 5 minutes before serving.

Pulled pork ravioli

Yields 4 to 6 servings.

2 cups all-purpose flour

1/2 teaspoon salt

3 egg yolks

3 tablespoons water

2 cups leftover pulled pork

1 cup shredded Parmesan cheese

In a large bowl, whisk together flour and salt. Dump mixture into a pile on a clean work surface, and make a well in the center.

Add egg yolks and water to well. Gently break yolks with your finger, and swirl flour, a little at a time, into liquid ingredients. Knead until all ingredients are incorporated, adding additional water, 1 tablespoon at a time, as needed.

On a lightly floured surface, roll dough out into sheets 3 inches wide by 18 inches long, about the thickness of wonton wrappers. Set aside.

In a large bowl, combine pulled pork and cheese, and mix well.

Preheat oven to 375 F. Line a couple baking sheets with parchment paper, or spray with nonstick cooking spray, and set aside.

Drop filling by the teaspoonful onto a sheet of dough, making 6 mounds, evenly spaced. Top with another sheet of dough, stretching it gently, to completely cover the mounds, and press to seal edges.

Stamp out with a ravioli stamp. Gather scraps of dough, knead, roll out, and repeat the filling and stamping process until filling and/or dough is gone, placing ravioli on prepared baking sheets as you go.

Bake for about 12 to 14 minutes, or until crisp and golden-brown.

Serve plain or with your choice of sauce.

Pulled pork nachos

Yields 4 to 6 servings.

2 cups leftover pulled pork

3/4 to 1 cup barbecue sauce, to taste

Tortilla chips

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

Toppings, optional

Sliced black olives

Black beans

Chopped tomatoes

Chopped green onions

Chopped red onions

Sliced jalapeno peppers

Sliced avocados

Sour cream

Guacamole

Salsa

Chopped fresh cilantro

Preheat oven to 400 F.

In a medium-sized bowl, combine pulled pork and barbecue sauce. Stir well to coat pork.

In a cast-iron skillet or other oven-safe dish, place a layer of chips, pulled pork, and cheeses. Repeat layers until ingredients are gone.

Bake for 8 minutes, or until cheeses are melted.

Add toppings of your choice, and serve hot.

Barbecued pulled pork fries

Yields 4 servings.

8 medium baking potatoes

3 tablespoons olive oil

Salt and pepper, to taste

1 cup shredded cheddar cheese

11/2 cups leftover pulled pork

1/2 to 3/4 cup barbecue sauce, to taste

1/2 cup diced red onion, optional

1/2 cup sliced green onion, optional

1/2 cup sour cream, optional

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Slice potatoes into fry-sized strips, and place on prepared baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to coat potatoes with oil and seasonings.

Bake for 40 to 45 minutes, or until tender and lightly browned.

In an ovenproof baking dish, layer the fries, cheese, pulled pork, and barbecue sauce.

Bake for 15 minutes, or until cheese is melted.

Top with red onion, green onion, and sour cream, if desired.

Serve immediately.

Pulled pork-slaw sandwich

Yields 8 servings.

1 cup mayonnaise

2 tablespoons Dijon-style mustard

2 tablespoons apple cider vinegar

3 tablespoons sugar

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon grated onion

2 teaspoons celery seeds

4 to 5 cups shredded cabbage

1 carrot, peeled and grated

1/2 green bell pepper, minced, optional

4 to 5 cups leftover pulled pork

Barbecue sauce, to taste, optional

8 crusty buns

In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, onion, and celery seeds. Add cabbage, carrot, and bell pepper, if using, and toss to blend.

Cover and refrigerate for at least 2 hours, to allow flavors to meld.

If you want to coat the pulled pork with barbecue sauce, do so now, and stir to combine.

Split buns in half, and arrange, split sides up, on a baking sheet. Bake in an oven preheated to 250 F until warm and toasted.

Top each bottom half of the buns with barbecue sauce, if desired. Cover with a heaping spoonful of pulled pork and a spoonful of coleslaw. Cover with top buns, and serve immediately.

For more recipes fresh out of the oven, visit us at www.grit.com.

Excerpted from GRIT. To read more articles from GRIT, please visit www.grit.com or call 866-803-7096 to subscribe. Copyright 2021 by Ogden Publications Inc.

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