From quesadillas to breakfast hash to pizza, you can’t go wrong with pulled pork. With increased meal consumption at home, I’ve realized there’s nothing better than slow cooking a pork shoulder roast and enjoying three meals out of one cut of meat! The best part – my family agrees!
In celebration of PORK Week, I asked around to find out how you’re serving up pulled pork in everyday life. I don’t know about you, but my “real” life meal preparation does not look like a cooking show. We’re typically out in the barn until late, and if I have the choice of that versus cooking, I’ll pick the barn every time.
But let’s face it, moms need to deliver. So here’s a simple, sure-to-please meal for your family this week, in addition to a few favorites from some of our readers. Share your pics of pork masterpieces with #PORKWeek. Let’s flood social media with the best food around!
Blue-Ribbon Macaroni & Cheese
By Jennifer Shike, Farm Journal’s PORK
(2) 15 oz. cans of whole kernel corn
(2) 15 oz. cans of creamed corn
16 ox. Velveeta cheese, cubed
1 cup butter, cubed
2 cups dry macaroni noodles (we’ve also used other pasta noodles and that’s fun, too)
A few sprinkles of sugar, salt and pepper
Pulled pork roast (a perfect way to use up leftovers)
1. Combine the corn (don’t drain), cheese, butter, noodles, sugar, salt and pepper into a crockpot and stir.
2. Set to high and cook for 45 minutes, stir. Continue cooking on high for an additional 30 minutes, stir.
3. Reduce heat to low and cook for 2 hours. (sometimes it takes less time – just watch so your noodles don’t get too soggy)
4. Serve with warm pulled pork on top. Kick this up a notch by adding BBQ sauce on top or mix in diced green chilis.
By Janet Gillen, Monmouth, Ill.
1 packet of Good Seasons Italian dry dressing mix
1 bottle or pepperoncini peppers
Put a pork roast, one packet of Good Seasons Italian dry dressing mix, one bottle of pepperoncini peppers (plus the juice) into a crockpot on low for 8 hours. Pull apart. Serve on Hawaiian rolls.
Tyne’s Favorite Pulled Pork
By Tyne Morgan, U.S. Farm Report
½ cup brown sugar
1 tbsp. Mexican chile powder
1 tbsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
2 tsp. ground black pepper
1 pork shoulder roast
2 sweet onions chopped into large pieces
1 bottle of barbecue sauce
1. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate overnight.
2. Preheat the oven to 300 degrees Fahrenheit.
3. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
4. Place pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
5. Shred the meat, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on rolls.
Pulled Pork Enchiladas
By Stanlee Grobosky, Alexis, Ill.
3-4 cups of leftover pulled pork heated with some clear soda (Sprite/7up) and taco seasoning
(1) 16 oz container of sour cream
1 can of refried beans
Shredded Monterey-Jack Cheese
6-8 large tortillas
1 large can of enchilada sauce
1. Take about 3-4 cups of the pulled pork and reheat in a large skillet on the stove top with about ¾ cup of clear soda and ½ cup of taco seasoning (depending on how spicy you like it).
2. Once this is heated through, add the can of refried beans, heat and stir thoroughly.
3. Turn off heat and mix in container of sour cream.
4. Line bottom of 9x13 pan with small amount of enchilada sauce to cover pan.
5. Start filling tortillas. To fill tortillas, I put a small amount of cheese down the center; then a generous scoop of the pork/bean/sour cream mix to fill. So you can wrap the tortilla close, place in pan with the open side on the bottom. Fill all tortillas and put close together in pan.
6. Pour remaining enchilada sauce over the enchiladas and be sure to cover them all completely.
7. Sprinkle (or pour) shredded cheese on top of enchiladas, depending on the amount you prefer.
8. Bake in a preheated oven at 350 degrees for 20-25 minutes or until cheese is melted and the enchiladas are bubbly.
When Stan smokes pork butts he usually makes a couple at a time and shreds them. “We eat on the pulled pork for a day or two and vacuum pack the remainder to freeze. When we get these packages out of the freezer, we can reheat them in the crockpot or sometimes we’ll reheat individual servings at a time,” he says. “One of our favorite meals to make is pulled pork enchiladas. This is also an easy recipe to make ahead and refrigerate for a quick meal during the busy times of year.”
Smoked Pulled Pork Breakfast Hash
By Ellen Reeder, Wildwood, Mo.
1 lb. smoked pulled pork (leftovers work great)
3 cups hash browns or diced potatoes
½ red bell pepper, diced
½ yellow onion, diced
1 poblano pepper, diced
1¼ cup cheese – any kind
Butter or oil of choice
Seasoned salt or regular salt
Eggs (quantity depends on # of servings dished up at the time)
1. Pre-heat oven to 350 degrees.
2. Cook hash browns in skillet on stove-top with butter or oil, adding season salt (or regular salt) and pepper to taste.
3. Sauté onion, red pepper, and poblano in skillet with butter or oil.
4. Coat cast iron skillet or baking dish with oil or butter.
5. Layer hash browns, vegetables, shredded pork, and 1 cup cheese in cast iron skillet and mix slightly.
6. Sprinkle the other ¼ cup of cheese on top.
7. Bake in oven at 350 degrees until the cheese on top is melted and dish is heated throughout (about 10 minutes).
8. In the meantime, cook a few eggs in a skillet to put over top each serving of hash (over-easy eggs works great).
Measurements and vegetables can be adjusted to your own taste. Garnish as desired with cilantro, hot sauce, salsa, avocado, etc. This recipe keeps well for leftovers – just make some more eggs to add on top!
Looking for More Ways to Use Pulled Pork?
Pulled pork is one of those items that a restaurant can have on hand and utilize in a variety of ways, says Angie Krieger, vice president of domestic marketing at the National Pork Board.
Who doesn’t love a traditional barbecue sandwich? But don’t forget pulled pork is an excellent topping for salads, appetizers and more. Try it on top of nachos, pizza, potatoes and even sweet potato fries. Sprinkle with bacon bits and barbecue sauce. You simply can’t go wrong with this versatile cut of pork!
We know that nothing can replace World Pork Expo, but we will be uniting together June 1-6 for PORK Week across all of our Farm Journal platforms to elevate the important role the pork industry plays in feeding the world. Share your stories and post photos on social media using #PORKWeek to help us honor the pork industry. From “AgDay TV” to “AgriTalk” to “U.S. Farm Report” to PorkBusiness.com and everything in between, tune in and join us as we acknowledge the most noble profession there is: feeding people.
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