I am thinking of things like:
Pulled pork soup
Pulled stuffed bread
Pulled baked Ziti
Pulled ?????

Has anyone gone outside the box on this? Anything very different with Pulled pork in it?

MAybe we can get some Ideas and split up the ideas and try them until we come up with a good recipe then share.

A good baked dish with pork would be great. I am thinking something outside the norm.

Maybe mixing gourmet with Q'n using Pulled pork.


Thoughts?????? I seem to want to take it to the next level to entertain my wife and friends outside a standard fair.

Found this on the big green egg forum a long time ago, it is wonderful!

Pulled Pork Enchiladas

http://www.biggreenegg.com/recipes/newRecipes/pork0260.htm

Yep, Duck is on to something. That pulled pork works in a number of Mexican recipes.

The smokiness fits in with the other flavors.

Similarly, smoked pork and curry should work together.

But, the smoked flavor might work against some other, more foo-foo, recipes...yes?

Could substitute for chinese BBQ pork in some asian style dishes (got that chinese stuff stuck on my mind I guess) like BBQ pork buns or dumplings.

Maybe steamed buns filled with pulled pork and a bit of baked beans or slaw? Easy enough to make, just roll a thin disk of bread dough around 5" diameter, put filling in middle, bring edges up around and seal, raise a while, then steam until they feel done, around 15 minutes.

Or for foo-foo, how about pulled pork ravioli?

tjr, on the asian path, I've done pulled pork fried rice and it was really good.

Richard

How about pulled pork on pizza...? I like Pizza Hut's bbq pizza. It can't be that bad to have the real thing!

I've made green chili with my pulled pork. I really liked that.

Lumpias would be excellent with pulled pork.

I love my wife's Jambalaya with shrimp, sausage and bbq pork. I made scrambled eggs yesterday morning with it and cheddar cheese.

I have a few que alternatives that I could pass along if anyone is interested.......of course, my taste may differ from others.
First off there is BBQ spahgetti (a Memphis original)..I have also tried Pork Steaks A L'Orange, Pulled Pork Burritos, Ziti Bake, Pulled Pork Lasagna, Pulled Pork Rilletes(similar to a pate'), and Pulled Pork stuffed cabbage...I would suggest that you take any dish that you like and substitute the norm with your left over or fresh pulled pork. ENJOY!!!!!

The dumplings and steamed buns sound really good! With a little Hoisin sauce perhaps. Mmmm.

quote:

Originally posted by tjr:
[qb] Could substitute for chinese BBQ pork in some asian style dishes (got that chinese stuff stuck on my mind I guess) like BBQ pork buns or dumplings.

Maybe steamed buns filled with pulled pork and a bit of baked beans or slaw? Easy enough to make, just roll a thin disk of bread dough around 5" diameter, put filling in middle, bring edges up around and seal, raise a while, then steam until they feel done, around 15 minutes.

Or for foo-foo, how about pulled pork ravioli? [/qb]

I just made some red beans and rice. I used a copius amount of andouille sausage but didn't have any ham hocks so I used leftover pulled pork. It worked just fine. Actually, that is the beauty of red beans and rice. You can use whatever leftover meats that you have. I shoved the entire pot into my smokette and gave it a little smoke for good measure. It is resting now in the fridge so that the flavors intensify. Tomorrow night we will feast.

This is not pulled pork, but in honor of innovation...Every once and a while I will take a large aluminum baking pan, and cover it with crumbled raw hamburger. This I add to a run in the oven above the ribs and then vac-pack in 1lb bags. This goes home. Add this meat to a tomatoe based sauce and pour over your favorite pasta. WOW! Spread cooked crumbles over a pizza and thats another WOW! Spice it up and use as filling for a meat pie, or an empanada, WOW! again. Put it in a taco, WOW! I have often wondered why foodservice producers that manufacture cooked hamburger crumbles haven't caught on to this one.

Hi Mike....What is the time/oven temp you use for the burger and do you cook it rare for future use? Sounds good, thanks for sharing.
CB