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Wednesday, August 3, 2011

Slow Cooker Pulled Pork - Part 2

You have made a whole crock pot of pulled pork or chicken.  Now what do we do with all of it?  Because this recipe isn't overly BBQ or seasoned strongly- it works in a variety of ways. Here are some ideas I have explored...and loved.

Simple Pulled Pork and Coleslaw Sandwich :
Pulled Pork/chicken
BBQ Sauce of choice
Coleslaw of choice

Layer on bun, add sauce, enjoy!

BBQ Pork Burritos :
Pulled Pork/chicken
BBQ sauce
Verde Salsa
Shredded Cheddar
Sour Cream
Black Beans (optional)

Mix 1 T. of BBQ sauce in with 1 cup pulled pork.  Layer in tortilla with salsa, cheese, sour cream and beans.  Pan sere for crispy outside.

Chicken Lettuce Wraps (adapted from P.F. Chang recipe)
Pulled Pork/chicken
3 T olive oil
2/3 cup mushrooms, chopped
1 cup water chestnuts, chopped
3 T chopped onion
1 clove minced garlic
Iceberg lettuce leaves

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 tsp. rice wine vinegar

Mix sauce ingredients.  Heat oil in pan.  Saute mushrooms, onion and garlic.  Add pork and stir fry sauce.  Cook for 5 minutes.

Special Dipping Sauce 
Mix ingredients below:
1/4 cup sugar
1/2 cup water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 tsp. sesame oil

Add up to 1 T. hot mustard and 1-2 tsp. garlic and red chili paste if you like.  Makes roughly 4 servings.

Roll the stir fry mixture in a lettuce leaf and dip in sauce.  Definitely my favorite!

Pulled Pork/chicken
Olive oil
Corn tortillas
1 can green enchilada sauce
1 can red enchilada sauce
Cheddar cheese

Lightly brown tortillas in olive oil.  Roll small amount of pulled pork into tortillas.  Repeat until casserole dish is full.  Mix red and green sauces and pour over the top.  Top with cheese.  Bake for 20 minutes at 350 degrees.

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