If this is your first time visiting a MOLO post on Food & Whine, you’re in for a treat. On the first Monday of each month, I share creative ways to use up your leftovers. This time, I started off with an easy pulled pork that I cooked all day in the slow cooker. The first night, I made pulled pork sandwiches, because that’s the most obvious thing to do. How can you make pulled pork and not make sandwiches? It would just be wrong.
During the day, when the pork was cooking, I quick-pickled some broccoli slaw with Epicure Quickles. It made the perfect topping for our pulled pork sandwiches that evening.
I poured some extra barbeque sauce over the pork when I put it in the sandwich. I love the sweet and tangy sauce with the crunchy pickled slaw. What a fantastic combination of flavours and textures.
The next day, I pulled out my slow cooker again and threw in potatoes wrapped in foil. They baked in the slow cooker all day, and when it was dinner-time, I heated up some of the leftover pulled pork, cooked a couple cups of broccoli in the microwave, and made a simple cheese sauce to use as toppings for our potatoes. Oh yeah, and I may have poured on a little more barbeque sauce again (I just couldn’t help myself!). I thought this was incredible, but the Whine Critics weren’t exactly awed by my baked potato creation. The boys thought it was just “okay” and Ayla refused to even sit at the table. Apparently it offended her to even look at it.
Here’s the simple cheese sauce I used for this:
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1 can evaporated milk
1/4 tsp salt
1 cup grated cheddar cheese
In a saucepan over medium heat, melt the butter.
Add flour and whisk together to form a paste.
Slowly whisk in the milk. Continue to whisk until sauce begins to boil and thicken.
Remove from heat, and stir in the salt and cheese. Stir until the cheese has fully melted.
We had enough pulled pork left to make chili on the third night. I used my basic chili recipe, but with pulled pork instead of ground beef, and I added a cup of corn to it. The Whine Critics enjoyed the chili the most out of the three meals I made. It was a nice change from the usual beef chili.
Ingredients
- 1 boneless pork shoulder blade roast (4 lbs)
- 1 dash seasoning salt
- 1 onion, sliced
- 2 cloves garlic, sliced
- 2 cups BBQ sauce (a sweet sauce for ribs and chicken works best)
Instructions
- Put the pork roast in a slow cooker and lightly sprinkle the entire meat with seasoning salt.
- Arrange onions and garlic on top and around the roast.
- Cook on low for 8-10 hours.
- Once cooked, take the roast out of the slow cooker and into a large bowl.
- Shred the meat, using two forks to pull it apart, until it is completely shredded. Remove any pieces of fat.
- Add barbeque sauce and combine well with the shredded pork.
- If it needs a little liquid, use a ladle to scoop up some of the juices left in your slow cooker.
- Discard the remaining juices and onions in the slow cooker.
- Return the pulled pork to the slow cooker and continue to cook on low for 30 min - 1 hour before serving.
Here are a few other ideas to use up your leftover pulled pork:
Pulled Pork Shepherd’s Pie from the Black Peppercorn
Pulled Pork Sundae from Bewitchin Kitchen
Pulled Pork Fried Rice from I Am a Food Blog
Pulled Pork Potato Casserole from Chattavore
Pulled Pork Wontons from Vindulge
Pulled Pork and Sweet Potato Salad from Tesco Real Food
How do you like to use leftover pulled pork?
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