We did a 10 pound pork butt on Friday night and as always trying to get through the left overs.
Considering trying some type of warm po boy style sandwich on the Blackstone.
Any suggetions on add ins to dress it up a bit?
Considering outside the norm.
Cheese.
Maybe an asian stir fry oil or perhaps a touch of bacon grease to change the taste a bit from the typical BBQ sauce.
Suggestions appreciated.
I use a bacon bbq sauce. King’s Hawaiian brand. Yes the bread guys. Really good on PP. Add some raw onion and sliced dill pickles. A bomb of a sammie!
We used a Carolina mustard bbq sauce on our last leftover pulled pork. It was very good and a nice change of pace. That coupled with some fresh coleslaw to put on the sandwich was great.
You really have to decide the texture you want. If you go moist, mix in some of your favored BBQ sauce and a little beer, put it on the low setting and cover with a pan. I always use a little beer because it allows me to drink the rest. It will stay nice and moist. You can go carnitas style. Cook up some bacon first, and pull. Let the griddle cool down for awhile and cut up the bacon. Reheat the griddle to medium heat and put on the pulled pork. Throw in the pieces of bacon. You could do a Cuban sauce - garlic, vinegar, lime juice, olive oil, onion, a little hot sauce, salt and pepper, oregano, dice peppers and cilantro. Serve it on a roll with sliced dill pickles and a mustard sauce
Last edited by tbob4; September 12, 2021, 03:41 PM.
Pulled pork pizza! Your favorite bbq sauce , then a bit of whatever cheese you like, then pulled pork, onions, bell peppers and/or jalapenos, and a bit of par cooked and diced bacon or a sausage of your liking, topped with cheese. Really tasty.
Last edited by Strat50; September 12, 2021, 04:00 PM.
Reason: Typo
Try maybe frying it up like carnitas. At our house we make a lot of pulled pork mac&cheese, pulled pork nachos, and pulled pork southwestern eggrols with leftovers.
There is a good recipe under cast iron cooking on this web site for SW pulled pork that I make and like. It is like a chilli like dish with beans and sausage. I have also made it left over brisket as well.
When you don't have hours to whip up a slow-cooked meal, this hearty pulled pork pasta recipe is a great shortcut. It tastes as if it cooked all day but can be ready in just 25 minutes.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
On the flattop? Try a riff on Cheesesteaks using the pork instead of beef. Other uses? I love doing pulled pork grilled cheese, pierogis, breakfast fatties, and baked potatoes. Endless possibilities! Let us know what you come up with! As always, pics or it didn’t happen.
Thank you all so much for the response.
RickyBobby was the winning suggestion this time but I will keep track of all the other suggestions for future.
We did the pulled pork with pepper jack cheese (because it was in the fridge), added a few finely diced jalapeños, and a bit more bbq sauce. We have been using CookShack original sauce for the past year, and really enjoy it to the point of it being the only bbq sauce in the refrigerator which seems strange after so many year with one shelf in the fridge dedicated to BBQ sauce.
Debra , I’m super honored, you have no idea!!!!! This is almost, nay… WAY better than winning the monthly giveaway!!! I hope that your leftovers were delicious!!!! I feel like I’ve been on the BBQ struggle bus lately since my recent products have been sub par to my personal standards, so I will take this win!!! Lol!!! Now….. to the pictures point……. 🤣
Last edited by RickyBobby; September 12, 2021, 09:49 PM.
Weber S-335 gas grill
Weber 26” kettle
Weber 22” kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22” Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I’m always looking for more/different ways to use leftover bbq. A few weeks ago I mixed some leftover pulled pork into my meatloaf mix. I was worried it would get dry but it actually healed up great and was pretty darn tasty. I’ll do it again.
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