What to do with left over pulled pork

Have you ever tired a BBQ pork omlete? Half a teaspoon of sauce is more than enough, but dont forget the sharp cheese. Grandkids love it for breakfast or dinner. Also a pork stuffed baked potato with all the fix-ins is incredible!

Edintx,Here is one from Banker John. Send me an email address if you would like more from the BGE Friends.[p]Chili, Pork, 2-3-2 Smoked, Banker John
[p]Ingredients
1.75 LB Pulled Pork (injected with 50/50 Sprite & apple cider Vinegar)
1 each Green, yellow and red bell pepper
8 cloves Garlic pressed
1 Fist sized onion diced fine
2 15 oz can Organic Tomato sauce
1 15 oz can organic Garbanzo Beans
1 15 oz can organic Great Northern Beans
1 15 oz can organic Pinto Beans
1 TBS Paprika (I use Badia)
2 TBS Chili Powder (I use Badia)
8 drops Tabasco sauce
1 pinch mustard powder spice
1/8 tsp fine grind white pepper
1/2 tsp Coarse grind Black pepper
1 12 oz can Miller High Life (no additives, no preservatives)



Preparation Directions:
1 Chop onions, set aside, chop peppers, set aside.
2 Sauté onions in dutch oven until translucent.
3 Press garlic and sauté another minute.
4 Add Chili powder (use your judgment - not all chili powders are the same - I use Badia brand) and Paprika and pinch of mustard.
5 Add tomato sauce, beans, pulled pork & beer. Fold all together, careful not to break beans by stirring.
6 Sample for spices of chili powder & paprika and add as necessary. Bring to very light boil (chili will bubble slightly) but don't let it burn. Don't worry about the spicy heat, this comes with cooking and resting overnight.
Cooking Directions:
1 Stabilize egg at 225-230. Once the chili is prepared as above, put 3 or 4 hickory chunks on the lump, replace the plate setter & kiln posts and place the dutch oven uncovered on the kiln posts (½" brass plumbing elbows). Close the egg and smoke for 6 hours, stirring every 45 minutes to an hour. When the hickory chunks burn out and no longer smoke, add more. Adjust the temp of the egg to just where the chili boils.
2 After smoking for about 6 hours, cool the chili and place in FoodSaver bags and vacuum seal & Freeze in portions to your liking. To warm, heat for another few hours to desired temp and eat. I would not eat the same day I cook, it really is better at least the next day. Will keep vacuum sealed for up to 4 months.
Special Instructions:
1 Serve warm using tongs and not using a ladle. Eat with a fork, not a spoon.


Servings: 1

Recipe Type
Main Dish, Side Dish

Recipe Source
Author: Banker John jmccull1@tampabay.rr.com[p]Source: BGE Forum, Banker John

TRex,
PP pizza with a nice sweet Q sauce would be mighty tasty.[p]

Edintx, this is a real tasty favorite in our house

[ul][li]pulled pork enchiladas[/ul]