Leftover Pork Butt - Need Ideas

Dimple's Mom

I have a bunch of leftover pork butt, shredded and ready to go. I am taking it to a group meeting, but will be leaving home 30 minutes before the food gets there and then another hour and a half or so before the food is actually served. I'll have an oven and stove top avail.

This same group has already been served pulled pork on buns, so I'd like to do something different with it. Needs to be easy to do ahead and then keep warm or rewarm. I don't want to do ABTs.

This is for about 30-50 people.

Any ideas?

Little Steven

Gwen,

Go Mexican. Tamales, enchiladas, tacos or quesadillas. Enchiladas are easy to do ahead and transport.

Steve

Richard Fl

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=962512&catid=1

Dimple's Mom

Mexican was our initial thought. I wanted to do little tacos. But I don't like the crispy ones and I didn't want to have to bother with making a ton of fried corn tortillas at the last minute.

Do you have a recipe for pulled pork enchiladas?

Dimple's Mom

LOVE the idea of pulled pork chili! I'll do a trial run this weekend.

AlwaysGolf

Pizzas--pulled pork, onions, bbq sauce and fresh mozzarella.

Tacos/burritos, wifes favorite for left over pulled pork.

Little Steven

Gwen,

You soak tortillas in enchilada sauce. Homemade or canned. Fill with pork and sauteed peppers and onions with some cheese and cilantro. Put some shredded cheese and more sauce on top and cook for 45 minutes at 350*.

Steve

Dimple's Mom

That sounds really good. I think I'll try that too!

Dimple's Mom

Pizza would be very difficult to do in the setting I'll be in, along with the timing.

But burritos might work. What would you put in them aside from the pork? I could make ahead, wrap in foil, and keep warm until needed.

Rusty Rooster

I could not get the recipe to post. Hopefully you have e-mail.

Dimple's Mom

I do have email. Click on my name in the post here and it should take you to a place where you can email me. Thanks!

Rusty Rooster

I did that before adding my note. Thus the "hopefully you have e-mail".
Tom

Dimple's Mom

Nothing came thru. If it went into the spam folder, I won't have notice of it til tomorrow, but I'll check and let you know.

Rusty Rooster

OK, or send me one & I can get your address from it.

Richard Fl

I believe this is what he is sending as he sent it to me with a note as to how to post to the forum.

Pulled Pork Enchiladas



Ingredients:
2 cups onion -- chopped
1/2 cup of butter or margarine
4 cups of pulled pork -- finely shredded
1 19 oz can Old El Paso Enchilada Sauce (Mild or Hot)
2 cups of sour cream -- dairy
4 cups cheese -- shredded (4-cheese Mexican blend or Monterrey Jack)
1 4 oz can can of green chiles -- diced
1 4 oz can can of pimentos -- diced
10 tortillas -- flour (8 in.)



1
Cooking Directions:

2
Saute the onion in butter until tender, and lower the heat.

3
Stir in ¾'s of the can of enchilada sauce, and 2 cups of the shredded

4
cheese until melted.

5
Add in the pulled pork, green chiles, and pimento, and mix well.

6
Special Instructions:

7
Take the remaining enchilada sauce and mix with the 2 cups of sour cream.

8
Pour a portion of the sour cream/sauce mixture into the bottom of a

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x9-inch baking dish, and spread evenly.

10
Fill each tortilla with equal portions of the pork mixture, and roll up.

11
Arrange in the baking dish, and spoon remaining sour cream sauce over the

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enchiladas.

13
Sprinkle with the remaining cheese.

14
Bake in a pre-heated 350'F. oven 30 minutes, or until bubbly.

15
(Serve with additional sour cream if desired)

Rusty Rooster

Nevermind, Richard knew how to get it to post, I sent it to him & SHAZAM!!

Dimple's Mom

Thanks!

Dimple's Mom

Good idea, I will do that. I should have thought of it myself!

AlwaysGolf

Taco/Burrito Bar and everyone makes their own. Can keep the porkwarm and just supply all the toppings -- lettuce, onions, peppers, cheese, olives, sour cream, refried beans, tomatoes, guacamole.

Lovenbrau

Carnita's (spelling), mexican slow roast pulled pork. Have all of the condomints and tortillas and let everyone build their own.

ngm

Any time I have something left over like that (butt, brisket, etc.) I do something inspired by the idea of Cornish Pasty - meat and vegetables in a dough pocket and baked.

The dough can be a short crust (pie dough) or a puff pastry. I'd make the dough myself, but the stuff is usually in any frozen food aisle that I've seen.

Shred/chop the meat and put in a big bowl. Add at least as much potato chopped to a similar consistency. Add a minced onion per pound of meat. I will sometimes add some frozen peas. A little turnip is traditional in Cornish Pasties but I would only use it with beef.

Add salt and pepper to taste. I like to mix in good amount of softened butter (1 or 2 ounces per pound of meat) as it keeps the filling together, and of course tastes great!

Put some of this filling in round (or square) of dough, seal with water. If using puff pastry, egg wash (one yolk and one tsp. water) the tops.

Bake at 400 for 30 minutes (puff pastry) or 45 minutes (short crust).

Everyone always loves these. My family usually likes these better than the original meat out of the Egg.

These can be eaten hot, warm, or at room temperature. I take them to work and eat them as is for lunch.

Some people like a sauce with them, like ketchup or a chutney.