Yakisoba Pulled Pork - Condiment Cooking 101.

So I've been a little pulled pork crazed lately. Can you really blame me considering that I did my first pulled pork cook on the BGE this past weekend. It came out so good that I've been eating it for dinner since Saturday night to the point where I'm reaching to try and finish off the pork. I'm sure some of you have had a similar experience when trying to get through your BGE leftovers.

So what do you do when you've spent three days munching on beautifully cooked pulled pork. How many pulled pork sandwiches, tacos or enchiladas can one man take? You may ask yourself, am I actually becoming pulled pork. Is there an end to this pork filled madness?

Well, let me tell you, I have a solution. Yakisoba, or as some call it Japanese condiment cooking. There are three main ingredients to yakisoba, vegetables, a good buckwheat or rice noodle, and some sauce made from what you have in the door of your fridge. I added pulled pork to mine to give it that BGE twist. On to the cook.

Making the condiment sauce, 2 tbsp ketchup, 5 tbsp soy sauce, 2 tbsp mirin, 2 tbsp worcestecher, 1 tsp siracha.


Sauteeing fresh garlic, 4 cups of cabbage in vegetable oil. Rice noodles soaking in water, pulled pork minced up, sauce all ready to go.


Added some peas to cabbage and garlic.


In goes the pulled pork.


In goes the noodles and sauce.


Here comes the flavor train.


Pulled pork thou aret my friend.

MP