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new ways to use pulled pork

#1 User is offline   shelly 

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Posted 15 August 2009 - 02:51 PM

Now that I have pulled my pork, and after eating sandwiches on homemade onion rolls with several different sauces---it is time to figure out new ways to use the pork to serve family and friends other than pulled pork sandwiches.

Today I made some appetizers based on cocktail sized potato knishes.

I prepared mashed potatoes using a food mill to rice them before combing with caramelized onions and garlic, and strongly seasoned with salt and pepper.

For the filling, I used one cup of pork and one cup of potatoes and one egg, combined really well and adjusted the seasoning as the egg smoothes it out a bit.

I rolled out 1/3 of a sheet of puff pastry (you get 2 sheets per frozen package and each sheet is folded in 3 parts) and use two of these for the amount of mixture I had made.

I put about a cup of filling near one lengthwise edge, evened it out and rolled it up, pinching the dough to seal it when finished rolling. I had a long tube and then sliced it into 1"-1 1/2" slices. Some I laid flat and some I kept upright. Ultimately I preferred the ones laid flat as I liked the crusty bottom.

They tasted great!!!!

I now have another small bite to serve. They freeze well and can be reheated from frozen in about 5 minutes.

Next up I think that I will do a pizza with the pork and bbq sauce.

Shelly

If you have used your pulled pork in any way other than for sandwiches, please contribute with photos.

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#2 User is offline   cuskit 

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Posted 15 August 2009 - 05:07 PM

View Postshelly, on Aug 15 2009, 03:51 PM, said:

Now that I have pulled my pork, and after eating sandwiches on homemade onion rolls with several different sauces---it is time to figure out new ways to use the pork to serve family and friends other than pulled pork sandwiches.

Today I made some appetizers based on cocktail sized potato knishes.

I prepared mashed potatoes using a food mill to rice them before combing with caramelized onions and garlic, and strongly seasoned with salt and pepper.

For the filling, I used one cup of pork and one cup of potatoes and one egg, combined really well and adjusted the seasoning as the egg smoothes it out a bit.

I rolled out 1/3 of a sheet of puff pastry (you get 2 sheets per frozen package and each sheet is folded in 3 parts) and use two of these for the amount of mixture I had made.

I put about a cup of filling near one lengthwise edge, evened it out and rolled it up, pinching the dough to seal it when finished rolling. I had a long tube and then sliced it into 1"-1 1/2" slices. Some I laid flat and some I kept upright. Ultimately I preferred the ones laid flat as I liked the crusty bottom.

They tasted great!!!!

I now have another small bite to serve. They freeze well and can be reheated from frozen in about 5 minutes.

Next up I think that I will do a pizza with the pork and bbq sauce.

Shelly

If you have used your pulled pork in any way other than for sandwiches, please contribute with photos.

Shelly,

Appears as if this is a winner! JC could have used them for his card game!

Now - did you or did you not make your own (frozen) dough? If store bought - I am filled with chagrin! :)

Still being so innovative! Nice job! :)

Mike
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#3 User is offline   Sink 

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Posted 15 August 2009 - 09:43 PM

My favorite use for left over smoked pulled pork is CHILI! It is fantastic!!!! Sorry I don't have any pictures but you get the idea. Use the pork instead of hamburger, turkey, steak.... whatever you normally use. Nice texture change and the smokey flavor really adds to the chili.

Pulled pork with honey mustard on crustini. Use it in your spaghetti sauce. Egg rolls. Sushi. Wontons. Dim Sum. Ice cream.... ok.. scratch that one.... I just use pork in place of other meat in my recipes. the possibilities are ENDLESS!

I really love your idea for the puffy pork pinwheels. I gotta try those!
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#4 User is offline   shelly 

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Posted 16 August 2009 - 12:49 AM

View PostSink, on Aug 15 2009, 07:43 PM, said:

My favorite use for left over smoked pulled pork is CHILI! It is fantastic!!!! Sorry I don't have any pictures but you get the idea. Use the pork instead of hamburger, turkey, steak.... whatever you normally use. Nice texture change and the smokey flavor really adds to the chili.

Pulled pork with honey mustard on crustini. Use it in your spaghetti sauce. Egg rolls. Sushi. Wontons. Dim Sum. Ice cream.... ok.. scratch that one.... I just use pork in place of other meat in my recipes. the possibilities are ENDLESS!

I really love your idea for the puffy pork pinwheels. I gotta try those!


Sink,

Those are great ideas. Why don't you male some and take pictures to add to this thread. I plan to make as many things the next week that I can until my pulled pork reserve is gone. Just a few of as many possibilities I can think of.

I just think that we need to get folks to think outside the box when it comes to using their grilled and smoked foods. Creative food is fun food.

All the steak, wings, rotisserie chicken, pulled pork et al pictures start to look the same to me. I mean, I'll continue to post them as well as they are the core of what we do here. But I am interested in expanding my cooking horizons.

Shelly
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**********************************
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#5 User is offline   bluesin 

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Posted 16 August 2009 - 09:59 AM

Well, down here in the south we love our pork and beans and of course it goes great in brunswick stew...

And Don serves it over French Fries, smothered with cheese aptly named "redneck fries"!!!!

Bluesin
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#6 User is offline   Whale Belly BBQ 

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Posted 16 August 2009 - 10:48 AM

Oh Man I love those redneck fries!

View Postbluesin, on Aug 16 2009, 10:59 AM, said:

Well, down here in the south we love our pork and beans and of course it goes great in brunswick stew...

And Don serves it over French Fries, smothered with cheese aptly named "redneck fries"!!!!

Bluesin

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#7 User is offline   deltadude 

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Posted 16 August 2009 - 11:18 AM

Pork Carnitas, make tacos, burritos, ..
Just make some pico de gallo and a little avacado or guacamole, some chopped onion, cilantro.
Carnitas meat has a little crunch, so either get a little oil real hot in pan and quick stir fry just serve as it doesn't matter.

Potato Skins stuffed with pork/ cheese and serve with pico de gallo or a red salsa.
Most restaurants deep fry the skins, I smoke my tators, scoop out the potato (save), baste with EVOO, season with either a little taco seasoning and salt/pepper, then grill both sides till you get the crispness you want, next load with pork and cheese then back on grill for indirect heat to melt cheese (preheat the pork before stuffing).

Quesadillas stuffed with pork/cheese and little chopped onion & cilantro and whatever else u think taste good.

Pork Hash

There are a lot of things you can cook using your smoked pork.
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#8 User is offline   Sink 

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Posted 16 August 2009 - 04:11 PM

View Postshelly, on Aug 16 2009, 12:49 AM, said:

Sink,

Those are great ideas. Why don't you male some and take pictures to add to this thread. I plan to make as many things the next week that I can until my pulled pork reserve is gone. Just a few of as many possibilities I can think of.

I just think that we need to get folks to think outside the box when it comes to using their grilled and smoked foods. Creative food is fun food.

All the steak, wings, rotisserie chicken, pulled pork et al pictures start to look the same to me. I mean, I'll continue to post them as well as they are the core of what we do here. But I am interested in expanding my cooking horizons.

Shelly


Shelly,

I will work on some pictures. Not smoking right now as wife cant take the smoke but I will hopefully be smoking in a couple months. Really missing it. :) She just can't take the smell. I do have some in the freezer.... :) I might just go to my commercial kitchen in the basement and whip some up... I'll have to eat them all before she catches me though.... :( I too love expanding my cooking horizons but I get stuck on the same recipes at times.. like now. Sea scallops for supper!

Sink
When it's brown, it's cooking.... when it's black, IT'S DONE!!!!

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Woodfire grill
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Propane turkey fryer
Dual burner 110,000 BTU portable stove.
tons of bbq accessories
12X12 portable shelter
The list goes on and on and on......

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#9 User is offline   cuskit 

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Posted 16 August 2009 - 08:36 PM

View PostSink, on Aug 16 2009, 05:11 PM, said:

Shelly,

I will work on some pictures. Not smoking right now as wife cant take the smoke but I will hopefully be smoking in a couple months. Really missing it. :) She just can't take the smell. I do have some in the freezer.... :) I might just go to my commercial kitchen in the basement and whip some up... I'll have to eat them all before she catches me though.... :( I too love expanding my cooking horizons but I get stuck on the same recipes at times.. like now. Sea scallops for supper!

Sink

Sink,

Well, I have to say both you and Shelly have had a large impact on my cooking! As well as many others here over the last few years! Burgers, dogs and an occasional yucky steak. Dismal at best! Thank God I had an Italian wife who new her way around the kitchen! :)

Tonight I posted a meal demonstrating just this point http://www.bbqsource-forums.com/invboard/i...ost&p=46952

Not so much the sliced pork tenderloin. I'm talking the marinade, custom made (well - a little store bought added in, but just a little). In the past I would have just added S&P, chucked the whole loin on the grill and burnt the piazza out of it! Dry, tough as nails and basically flavorless. Thanks in no small part to tips, advice and photos of the artistic presentations here have me doing a 180, and feeling very good about it.

I'm not afraid to experiment at all, and it has paid off immensely! It's become a real pleasure to search out new ways to cook the same food groups, but in a much more artistic and profound way! In case I don't often say it - thanks to all of you for making grilled meals so much more than just burgers and dogs! :)

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
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#10 User is offline   shelly 

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Posted 16 August 2009 - 09:33 PM

Nice thread that you linked to, Mikey.

At my restaurant on the lunch menu, I had a series of "tortilla crepes", Italian, Chinese, American et al, which were tortillas filled with cheese and other ingredients depending on which one it was. The Italian had hot sausage, mushrooms, peppers and tomato sauce. The Chinese had oriental flavored chicken, orange segments and mushrooms. Another had fresh broccoli or asparagus, tomato et al.

Then these were steamed in the microwave until bubbly. the indgredients made their own sauce.

They differed from a burrito in that the burrito would have been one of the choices filled with rice, beans and chili verde.

I did smoked pulled pork butt with mozzarella cheese (my favorite for melting), sweet onions and fresh garden tomatoes for my lunch today. Here is my bbq tortilla crepe.

Shelly

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#11 User is offline   Sink 

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Posted 16 August 2009 - 09:57 PM

Keep em coming guys! It looks so great!!!!

The OJ (not the actor) adds so much to the pork and the brine. I've always had great reactions to the added flavor. Some don't like the sweet citris flavor, but I personally love it! My father always turned up his nose at the flavor so it's not for everyone. Just another trick to change things up.

Hmmm... and all I had for supper were simple pan seared scallops with lemon garlic beurre blanc, corn on the cob and roasted garlic mashed potatos.... GEESH!!!Posted Image Sorry, didn't have time for pix.

Sink
When it's brown, it's cooking.... when it's black, IT'S DONE!!!!

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tons of bbq accessories
12X12 portable shelter
The list goes on and on and on......

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