The Pulled Pork Dilemma - What Do You Do With All That Meat?

[gdsim1]

No pics, but I use mine for dad points! 😃

Any time I smoke up a butt, I always get the most grande size one they have in the market. Aside from the fresh yumminess, I have leftovers for pulled pork sammies (bbq sauce and dill pickle chips only). The rest I vac seal in 2-3 pound portions and throw in the freezer, because...

My eldest daughter is away at university about 3 hours down the road. She LOVES pulled pork, and every time she comes home to visit ol’ dad has a package or two to send back with her. She frequently forgets, and the way her eyes light up when I go grab them out of the freezer? Wonderful. 💖

Is the freezer space all that meat takes up a bit of an inconvenience? A little. Is it worth it for that great big smile and the bigger hug? Most definitely!

[Troutman]

Ahh the gift of bbq !! Pork fat rules !!!!

[tomnj609]

We flash freeze it. I usually make 20lbs of pulled pork or Pastrami. I portion it to 8 12 oz packages then use a meal sealing machine. I seal it lightly and then refrigerate over night to let the fat harden. Next morning I vacuum seal all the packages. Next step is to fill a lobster pot with 99% Isopropl alcohol.Then begin dumping in dry ice. I measure it down to -175 degrees then my temp stopped reading. I freeze 2 bags at a time for 5 mins total. There are other points I'd make if anyone is interested.

[fzxdoc]

Good idea to flash freeze, tomnj609 especially for that much meat at one time. I usually parcel my pulled pork, pulled beef or pastrami out in 1 lb packages and distribute them between 3 refrigerators until they're cold. Then they all go into the freezer. I take them whenever we visit the kids, who love getting those tasty packages.

With your idea, they can be quick frozen and then popped right into the freezer.

How much alcohol and dry ice do you use for that big pot?

Thanks for the tip!

Kathryn

[texastweeter]

don't have photos, but pulled pork egg rolls, tacos, qiesadillas, mac&cheese, baked beans, BBQ meat bread, ravioli filling, pizza, and BBQ poppers are all ways I have used it.

[Spinaker]

Bring it in to the office! Usually the accounting department, then they are more willing to do me favors!

Or I throw it on the flat top to make some carnitas tacos.

[Troutman]

Perhaps other "favors" may be involved

[Potkettleblack]

I mostly make it for the office party, then bring leftovers home. Apparently folks look forward to it. Now that a lot of people at work are on my sh!t list, I'm done with PP for the year.

[Bkhuna]

Hush Piggies.

[Troutman]

Roll Tide?

[Bkhuna]

Troutman - Yes.

[pjlstrat]

My favorite is pulled pork hash. Fried potatoes and onions and add the pork with a couple of sunny side up eggs . I enjoy that as much if not more than pulled pork the day of . I must admit that I have made pulled pork in the past for the sole reason of having hash the next day.

it’s a tossup for me between good pulled pork and corn beef for the best hash .

[Brian_M]

Wife baked a pulled-pork breakfast casserole type of thing tonight. I tried to get a picture, but by the time the boys came into the kitchen it looked like one of those piranha-feeding frenzies you see on tv...a flurry of activity and then it was gone.

https://www.thespruceeats.com/pulled...-recipe-335772 should get you to the basic recipe she used.

She doubled the recipe and it fit a 9x13 casserole dish just fine. Youngest boy said it should be a once-a-week meal.

Honestly, I think I'm getting to where I like all the things we fix with the leftover pulled pork as much or more than the fresh-cooked pulled pork sandwiches on the day of the cook.

[fzxdoc]

Thanks for this recipe. I'm going to try it.

Kathryn

[Troutman]

Wow there's a good one !! I love a good quiche, this is basically the same thing !!

[bollingknowles]

I'm making some butts this weekend. Cubans is definitely on my leftover list. I usually reheat the pork with some OJ, lime and cumin. They always turn out great.

And here they are....

[Mark V]

I usually freeze, with a western NC sauce added. But good for tamales.

[ecowper]

Beans! why wouldn't you make a pot of beans with the leftover pulled pork?

[Mr. Bones]

I do it on a regular basis.

[Attjack]

BBQ pulled pork shepherd's pie.

[Mr. Bones]

Killer idea, Brother!
That goes on my list, fer soon; have a smoked 8 lb.er in my icebox, another goin on within a day, mebbe two.
Thanks!

[jfmorris]

Since ecowper resurrected an old thread, I'll chime in too. On Sunday I smoked an 8 pound butt. This week so far has looked like:

Sunday - pulled pork sammies for 6
Monday - pulled pork sammies for 3
Tuesday - pulled pork tacos for 3 (fried it up in a pan to heat and crisp like carnitas)
Wednesday - pulled pork BBQ pizza for 4 - used a little BBQ sauce on the dough, topped with finely chopped pulled pork, then with mozzarella and cheddar. Using what we have in the house basically.
Thursday - Two last sandwiches for lunch (just ME!), and its gone.

All in all, pulled pork is VERY versatile. You can do omelets, stir fry asian style, sandwiches, tacos, plain, on a potato, on a salad, on a pizza. I think its a very versatile meat, and a great value. If you look above, counting the folks I fed, we had 17 "servings" from that one 8 pound butt. And we were full each time.

[ecowper]

and why not make a Ragu with the pulled pork? I think I might do that this weekend.

[Vatorman]

Lots of awesome suggestions here and I've done most of the ones mentioned. But you have a vac sealer and a freezer right? Problem solved. Vac seal in what ever serving size you like and freeze for use when ever pulled pork sounds good. Pulled pork freezes and will even refreeze well. I usually have 30 to 40lbs of pulled pork frozen in 3lb vac sealed bags in my freezer at all times. I get asked all the time from friends and family if I can make them pulled pork for this get together or that. I say sure how much you need and pull it out of the freezer!

Absolutely ! It’s even better if you have a Sous Vide water bath. Throw frozen pork in a bag into it, set at 140, and in an hour, just like it came out of the smoker. I do the same with brisket and ribs.