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I have a pint of awesome pulled pork from my CSA, and am trying to think of an interesting way to use it (read: not on buns with pickled cabbage, nothing against that, its just same old). Any ideas?

asked by fozziebayer about 6 years ago
21 answers 1082 views
13396e3c bb40 4b40 9900 579f74cbabff  si
added about 6 years ago

I like my leftover pulled pork in a salad or over a baked potato with toppings (cheese, sour cream, chives, et cetera.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added about 6 years ago

On top of burger maybe? You may call it gilding the lily, I call it good eats!

B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added about 6 years ago

It's amazing in a quesadilla.

95faff30 cc53 4c8e 8c8d 9b770dc26f9e  dscf2141
added about 6 years ago

A quick Cassoulet?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Sort of what Kayb mentioned, except I'd go with a burrito, or using it in a baked pasta dish (akin to Cinncinatti-style spaghetti, but baked)...What a wonderful "problem" to have!

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

How about empanadas?

95faff30 cc53 4c8e 8c8d 9b770dc26f9e  dscf2141
added about 6 years ago

Yum, empanadas are good. You could almost take a carnitas angle with orange zest and mexican oregano for empanadas filling.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

A quad-pork slider. Must love pork and not worry about calories. 1 pd. ground pork and 1/2 pd. chorizo formed into slider sized patties. Fry and serve on dinner rolls with shredded pork and thick-slabbed bacon on top. Finish with lettuce and tomato. A paprika mayo as condiment (1/2 cup mayo mixed with 1 Tbs. smoked paprika.). Decadent, but oh so good!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

For whatever reason, I can't get over the combination of braised meats like brisket or pork shoulder and eggs. The last time I braised a brisket, I had the shredded beef and lots of flavorful red sauce, and it made an oustanding breakfast when I sort of "poached" eggs into the braise reheated the next day.

Of course, this idea is less applicable if what you have is mostly the meat and not much of a sauce, but you get the idea.

E935f21b d722 4870 bfc7 d37d1ef8e084  becky
added about 6 years ago

What an awesome CSA that provides pulled pork! Where are you? I'd do a "taquito" appetizer with it--roll it up in a corn tortilla cigar and fry it. Serve it to dip in fresh salsa, guacamole, sour cream, maybe even a vinegary barbecue sauce. You could also try sprinkling the pork with pickled red onions before rolling it up

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added about 6 years ago

Yeah, I second the "awesome CSA" comment.

I like the empanada/quesadilla suggestions. I was leaning toward some sort of Rick Bayless taco with onion and avocado until I read those ideas.

BTW, cool name, fozzie bayer. Waka waka waka.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added about 6 years ago

Picked cabbage? No pickled cabbage. Cole slaw. Where do you live? And what kind of sauce is involved? Come to NC and we'll show you the purist light.

Aside from that, I've added it to bean soup (black bean or navy), used it in Brunswick Stew, and eaten it for breakfast all by itself.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I'm with Nora. With a fork. For breakfast.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

I'm sure the pint of awesome pulled pork is long gone, BUT how about some pulled pork hash, mixed with cubed hash brown potatoes, heated with some bacon fat in a cast iron skillet, to get it all crispy-like, and then slap a poached egg on that baby.

5dc9f113 1ac0 4b05 b36f a244f4ca4ac0  photo 19
added about 6 years ago

I think it would be great as the bottom of a shepherd's pie, or as the filling of an omlette with a lot of sharp cheddar on top!

5934975a 77b2 4880 85b7 d4f61e2dc7d0  withclair
added about 6 years ago

Thanks for all of the great ideas! To answer your questions:

@rpenovich I live in NYC and I belong to a pork CSA that a farm near Ithaca called The Piggery runs. It is about to end, but they have a winter CSA starting up soon, if you are interested I highly recommend it! We get everything from chops to ribs to pate to pulled pork to deli style ham and sausages.

@nora: I meant pickled onions, not pickled cabbage.

The pint is not yet gone and I think mrslarkin has the winning idea.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Love this question as I also have some smoked pork shoulder left over from our Halloween party this Sunday... it will be hash browns, bbq pork, and runny eggs for us tonight... with some green chili sauce on the side. Heart attack here I come!

9b7057f4 3dc4 4682 b30c 344179b9824c  img 0828
added about 6 years ago

for breakfast, tucked in an omelet

3a07161a c04e 4fa1 b28d 18a97a109314  img 7662
added about 6 years ago

Once upon a time, I worked with a BBQ joint, and had a freezer full of pulled pork, with which I made a banging smoky pork ragu.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added about 6 years ago

I'm remembering that, mrslarkin's hash, for sure. The invitation is still open, @fozzie.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

http://www.thepeche.com...