Leftover pulled pork suggestions

[Anonymous]

I made a pulled pork in the slow-cooker yesterday and it turned out "meh." I want to use it in a recipe because it is somewhat bland. Does anyone have any suggestions?

[Anonymous]

Burritos

[Anonymous]

You could put in a quesadilla. Does the pork have any specific flavoring already, like BBQ?

[Anonymous]

Yes, it was supposed to be BBQ -- but it turned out to be more like a BBQ dishwater flavor.

[Anonymous]

hmm. BBQ dishwater flavor, and you're trying to save/use it still?

[Anonymous]

A cuban-type sandwich???

[Anonymous]

i have the BEST pulled pork BBQ slow cooker recipe. I've made it many times and it's no fail. I am happy to provide it if you're interested. Maybe you can use the sauce to rehab your pork?

[Anonymous]

OP here, 21:17 - yes, PLEASE. DH loves pulled pork and we were both shocked by how terrible this turned out. Thank you, thank you!!

[Anonymous]

Here you are. I'm hungry for pulled pork now!!! The recipe starts with a NC style, vinegar BBQ, and adds a Kansas City kind of sauce. If you want, the BBQ is great even without the sauce. You would retain the drippings and add the flour when you pull it, but you wouldn't add the ketchup, BBQ sauce and Texas Pete. Good luck and enjoy!

Ingredients:
3.5 to 4 lbs pork loin

3/4 c. vinegar
1/4 c. water
1/2 tsp salt
1/4 tsp pepper
1 tblsp sugar
1 tblsp red pepper flakes

2 tblsp flour
1 to 1 1/2 c. ketchup
1 to 1 1/2 c. bbq sauce (Kraft Honey BBQ sauce is a favorite)
1/2 c. Texas Pete (adjust to taste)

Combine viengar, water, salt, pepper, sugar, and red pepper flakes. Pour over pork loin in a crock pot. Cook on high for 1 hour or on low for 8-10 hours. I usually put it together in the morning for dinner that day. My uncle usually does it overnight.

Remove the pork loin from crock pot. Retain 1 cup of drippings. Chop/shred pork and put in a large bowl. Mix in flour and retained drippings. Add BBQ sauce, ketchup, and Texas Pete.

Extra sauce for sandwiches:1/3 c. Texas Pete, 1/3 c. ketchup, 1/3 c. vinegar

Serves 8-12.

[Anonymous]

Thank you 20:18!! I can't wait to make this now.

[Anonymous]

Stupid question - is there an easy way to shred the meat? Do you tear it apart with your fingers, or just chop away with a knife, etc.

[Anonymous]

Anonymous wrote:Stupid question - is there an easy way to shred the meat? Do you tear it apart with your fingers, or just chop away with a knife, etc.

Use a couple forks to pull it apart - it should pull into shreds of meat.

PP - that recipe sounds good! Thanks for posting it!

[Anonymous]

20:18 here. Please let me know how you guys like the recipe.

We usually use two pairs of tongs to pull it. It should really just fall apart. It's usually too hot to pull with your hands.