Pulled Pork: Three Ways

Okay, so you made the Pulled Pork Nachos this weekend for the big game. As shocked as I am, you may have had some shredded pulled pork left over. Rather than making more nachos, we can turn the leftovers into a few new meals.

First up: Pulled Pork Salad

Here I’ve used green leaf lettuce, chopped tomato, shredded cheddar cheese, grated carrots, some dried cranberries, croutons, pulled pork, and a 1:1 ratio of BBQ sauce to ranch dressing. Use as little or as much as you’d like for each of the ingredients. I made myself a single-serve salad, but you can make multiple ones, depending on how much pulled pork you have left.  I love the pop of sweetness the dried cranberries give to the dish.  It’s such a nice little surprise!

 

Next: Pulled Pork Tacos

Here I’ve used 10 inch flour tortilla shells (warmed according to package instructions), pulled pork, shredded lettuce, shredded cheddar cheese, chopped tomato, sliced onions, salsa, and ranch dressing (you could substitute sour cream or add it as well). Again, top with as many and as much or as little of the ingredients as you like.  This is such a nice alternative to using beef or chicken for tacos.  You could also use red cabbage or red onion for a pop of color.

Now if you missed the Pulled Pork Nachos, just click the link, it will take you to the posting.

If you’d like to know how to make the Pulled Pork to turn it into one of these fabulous dishes, here’s the method:

Rub your pork shoulder with 1 cup Rib Rub.  Really massage it into the meat.  Try to get as much on there as you can and cover ALL sides.  Jon likes to score the pork shoulder sometimes before putting on the rub. Place pork shoulder in air-tight container and refrigerate for about 8 hours.  (I usually do this the evening before I cook the shoulder.)

Rub your pork shoulder with 1 cup Rib Rub. Really massage it into the meat. Try to get as much on there as you can and cover ALL sides. Jon likes to score the pork shoulder sometimes before putting on the rub.
Place pork shoulder in air-tight container and refrigerate for about 8 hours. (I usually do this the evening before I cook the shoulder.)

Preparing your smoker/charcoal grill, follow your manufacturer’s instructions for indirect heating. You’ll want a temperature of 275-300 degrees Fahrenheit. You will probably need to carefully add charcoal/wood throughout the cooking time to keep a constant temperature of 275-300 degrees Fahrenheit, use your best judgement on when to add, and/or refer to your manufacturer’s instructions. Also take precaution when adding, as the grill will be hot; I like to use long handled tongs to add charcoal. Here, we’ve placed a pan with water and chopped onions, with a baking rack under the pork. (Use a pan that’s either disposable, or you don’t care about getting ruined.)

Preparing your smoker/charcoal grill, follow your manufacturer’s instructions for indirect heating. You’ll want a temperature of 275-300 degrees Fahrenheit. You will probably need to carefully add charcoal/wood throughout the cooking time to keep a constant temperature of 275-300 degrees Fahrenheit, use your best judgement on when to add, and/or refer to your manufacturer’s instructions. Also take precaution when adding, as the grill will be hot; I like to use long handled tongs to add charcoal. Here, we’ve placed a pan with water and chopped onions, with a baking rack under the pork. (Use a pan that’s either disposable, or you don’t care about getting ruined.)

 

 

Baste the pork shoulder every ½ hour to 1 hour.  Fill water pan as water evaporates.  Cook until the internal temperature of pork roast reaches 190 degrees Fahrenheit.  This can take several hours.

Baste the pork shoulder every ½ hour to 1 hour. Fill water pan as water evaporates. Cook until the internal temperature of pork roast reaches 190 degrees Fahrenheit. This can take several hours.

Remove pork shoulder from grill/smoker once the internal temperature of 190 degrees Fahrenheit is reached.  Tent the pork roast with foil and allow to rest for 30 minutes to 1 hour. Shred the pork by pulling with 2 forks. Discard any fatty/tough tissue.

Remove pork shoulder from grill/smoker once the internal temperature of 190 degrees Fahrenheit is reached. Tent the pork roast with foil and allow to rest for 30 minutes to 1 hour. Shred the pork by pulling with 2 forks. Discard any fatty/tough tissue.

Use the pulled pork for any of the above dishes.  You could even serve with BBQ sauce to make sandwiches for a fourth option 🙂

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