new use for pulled pork...Thoughts?

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

This is a recipe we are still working on and even thought it calls for chicken i think it just might work with pork. so far women seem to like it. The sauces called for are our own just substitute yours. This serves 5 people.
3c BBQ chicken, shredded
1c Corvette red bbq sauce
mix, warm and hold

Salad body
1c corn,whole kernel,frozen, heat and drain.
2each bacon, slices, cooked and crumbled
6c Lettuce, chopped
4ea Tomato, plum, chopped
1/3 Onion, red, thin sliced and ringed
2/3c Cheese, mozzerella, shredded

Assembly
heat corn 3 mins and drain
toss corn, bacon, lettuce, tomato, onion and cheese
top with the chicken
garnish with cheese
serve with ranch dressing (although i am working on a stilton blue cheese dressing)

so far we have gotten good reviews on this. peggy picked up the recipe from either bbq news, the bullsheet or bbq"er magazine

hope this helps
jack
2Greyhounds....SMOKIN!!!!

just a few ideas i have been working on..
stuffed bell pepper: mix pork or chicken with cooked diced potatoes and onions and saute. add cheddar and stuff into pepper. top it with cream cheese and put top of pepper back on. bake it.
pork wrap: in tortilla shell put pork or chicken with cheese, onions, lettuce, taco sauce, tomatoes. roll it up and cut in half. may require rolling up with a deli sheet.
pork quesadilla.... place tortila on a flat top gill. sprinkle cheddar all around one half. add pork, sauted onions and peppers, tomatoes and refried beans. fold over half moon style, slice and serve with sourcream and taco sauce..

Prison,
Try the bleu cheese from High mountain jerky. They give a ton of the dry mix and you make what you need. I add in chunks of BZleu cheese and it is outstanding.

dmaclearn,
thanks so much for the link!!!!!!!
3.47 and it makes a gallon!!!!!
man did you just drop my food costs
jack
2Greyhounds....Smokin!!!!

all you have to do is all buttermilk and mayo. Helmens is best here.

I did add the crumbled to bring it to high quality

empanadas--take some of that frozen pastry dough not puff pastry but the other I forgot what its called cut triangles out of it put a little pulled pork in it close it like raviolli and bake it till the dough is done, Serve with a chipolte taco sauce and enjoy!

Phyllo pastry? Sounds good.

Yeah, that's it. Man they are some kind of good!

Chateaubeyond, I usually cook it at 225f, because that is the temp my oven is designed to work at, spread over an aluminum baking pan usually takes less than an hour, depends on fat content of meat and how thinly it is spread over the pan. My oven has four racks and I put the ground beef on top rack while ribs are going on bottom three. Another thing that works out real nice is to take a sirloin tip, I salt and pepper it, let sit for an hour then slather with mayo. cook till rare, chill well and slice paper thin, cover a plate with thin slices, sprinkle with sea salt and cracked pepper, and drizzle with extra virgen olive oil, a carpaccio to die for! This is nice garnished with fresh dill and capers.

No, I haven't cooked it rare.

Dam! I'm getting hungry!
I need to start a restaurant!

Mike, you have me drooling! A little white truffle oil would be a great twist, too. Mmmm...you folks in Venezuela know beef!

Hey Mike, thanks for the reply. The Foodsaver is going to get a workout and the carpaccio is definately on my list to try. thanks again
CB

Here's an easy recipe thats great for partys or tailgating take your pull add your favorite sauce open a can of ordinary refigerated biscuits strech them like you would a mini pizza but not to thin add your favorite cheese fold over like a mini calzone pinching the edges to seal.Then deep fry for a couple of minutes.

It's not phyllo dough its puff pastry.

Mike Venezuala, one more question...I'm about to try the carpaccio! Do you smoke it while cooking to rare or no? Thanks,
CB

Yes, C.B. what I meant to say was "smoke to rare". buen provecho!