Pulled pork stew?

Have put it in homemade split-pea and bean soup- excellent!

Sure can't hurt to try. I have a friend who uses pulled pork in his chili and it's fantastic!

Now, I have tried brisket in vetetable beef soup and thought it was too smokey - And... That could be that these old tastebuds are used to one style of homemade beef soup and unwilling to change.

Go for it!

I may be putting some brisket in chili this week....

I put it in beans all the time. I love beans. I think it would be great in stew.

Excellence use for the bark portion. All that seasoning and then it tenderizes in the stew/soup.

yeah buddy!

Ive done brisket chili and it was very good. Also used my smoked sausage & chicken in our jambalaya. Adds a little personnal depth to already good food.

Bob

Absolutely!

Try it in tamales!
Peggy

I never have any leftovers to put in beans/soups, though I save the butt bones for beans. I usually look for cheap roasts on sale and smoke them to death, then dice for beans/soups.

Those pulled pork tamales sound good, though.

Thanks for the suggestions. I just so happened to have a quart of bean soup in the freezer. Threw a handful of the pulled pork and some carolina bbq sauce into it and it really changed the flavor without interfering with the texture. I like the chili idea, I was thinking something simple, like an onion, can of chili beans, can of tomato, pulled pork all stewed down together.

As for tamales, I find that pulled pork makes an excellent filling for quesadillas too.

I have seen where folks put chopped brisket in beans and done fairly well in the cookoffs. I use several hamhocks in my beans and when you bite into a piece of the meat after the hock has fallen apart, it's like getting to the prize in a box of Crackerjacks.

Ever hear of Mulligan Stew? Woody's BBQ in Jacksonville Fla makes some of the best I have ever eaten. They put all kinds of left over meat in it and I think it is the smokey flavor that makes it so appealing..

To my way of thinking, you can use leftover pulled pork (or brisket for that matter) in an infiite number of ways. I've used it as an addition to baked beans, red beans and rice, chili, gumbo, jambalaya, etc. PP also works well added to scrambled eggs or as one of the fillings in an omelet.

I've also used PP as a replacement for, or in combination with, smoked and shredded chicken thighs for enchiladas in a red chile sauce. Also have used it as part of the stuffing for chiles rellenos.

Just recently added some PP as an addition to a recipe for braised cubes of butternut squash.

For a special treat, mix some leftover PP with ground beef for burgers - about a 3 or 4 to 1 ratio - ground beef to PP.

When I was in the restaurant business (I didn't own the business, I was a worker bee) we used all the leftover ham and chicken and turkey sometimes mixed together and made croquettes. They were always ordered so no one knew or cared. But that said, I would imagine the same process takes place in restaurants all over.

Oh yes dls..... everything goes well in an omelet. Most especially gumbo!!!!!

Pardon me for pulling this one out of the grave, but I'm new and trying to catch up!

I had to comment because no one mentioned Brunswick Stew, which is very popular here in the SE US, especially GA, SC and NC. Both smoked pork and smoked chicken are essential ingredients in Brunswick Stew. I may be biased, but I don't think you've lived 'til you've had a big bowl of the stuff with hot sauce and crumbled Saltine crackers added!