Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Something I do with left over pulled pork.
Options
YukonRon
Posts: 16,989
Pulled pork is great to freeze. I take mine, roll them (tight and compact), up like 1# logs, put them in the food saver and freeze.
When they thaw they look kinda like pork tenderloin, and slice easily.
Easy to pull apart if needed to make sammies nachos or whatever.
Makes meal planning diverse and easy.
Tonight BBQ sammies and baked potatoes.
When they thaw they look kinda like pork tenderloin, and slice easily.
Easy to pull apart if needed to make sammies nachos or whatever.
Makes meal planning diverse and easy.
Tonight BBQ sammies and baked potatoes.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
-
yum!
-
just some quick low tech goodness....
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Cheese on BBQ? Never tried it, always told pickle, onion, bbq on a cheap bun. Will try.Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
-
Have you tried it in a tortilla?
I can make a pretty mean pulled pork burrito. -
Ike said:Cheese on BBQ? Never tried it, always told pickle, onion, bbq on a cheap bun. Will try.Leftover pulled pork is so dang versatile. Korean bbq sauced PP tacos, yum.
-
brentm said:Have you tried it in a tortilla?
I can make a pretty mean pulled pork burrito.
So I made a bunch and took one.
I do pickled slaw, onions, and pickeled jalapenos and shredded colby jack...and whatever else left in the fridge."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Looks great Ron. Try (if you have not to date) Pulled pork Fry Lice. Thank me later.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
YukonRon said:just some quick low tech goodness....
That is the most white people bbq sammich I have ever seen. Flagged for nauseating abuse.I used to be able to name every nut that there was. -
northGAcock said:Looks great Ron. Try (if you have not to date) Pulled pork Fry Lice. Thank me later."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
WesJohnson said:YukonRon said:just some quick low tech goodness....
That is the most white people bbq sammich I have ever seen. Flagged for nauseating abuse.
But the children liked it. They have no clue they are white, they just knew they were hungry.
They think they are French like me. Even worse.
You should triple flag that image. Red White and Blue.
🇫🇷"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Have you ever tried recoating with rub and peach preserves and smoking that again?
-
i also get accolades galore when put a cup or even 2 cups of chopped up left over PP in a batch of “Kerry beans”! Talk about a crowd pleaser!Re-gasketing America one yard at a time. -
Legume said:Have you ever tried recoating with rub and peach preserves and smoking that again?
@Legume
No. I might try it sometime. Right now, quick meals around the house for us, feeding the bottomless pits we call "our children," and backpacking rations, seem to be my top uses for frozen leftover PPB.
Never disappoints.
If you are into backpacking, you might want to try this:
Make up a large batch of red beans and rice, add lots of minced garlic, finely chopped onions, sriracha freshly grated cheese of your choice, then some smoked ppb. Use your food saver, bag up 16 oz packs, freeze them. Lasts for what seems like forever. Pulled a 12oz bag out today made in 2017 for lunch. Awesome!
When you get to your camping spot, fill the jet boil with water, ignite that cooker and stick a bag in. 7 minutes ready to eat. Absolutely delicious.
I also have a pasta dish using ppb I do the same way for backpacking, my gosh it is awesome.
We always seem to have a white burgundy with us as well, and of course clear plastic stemware. We are not entirely bohemian. Almost, not completely.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
-
YukonRon said:Legume said:Have you ever tried recoating with rub and peach preserves and smoking that again?
@Legume
No. I might try it sometime. Right now, quick meals around the house for us, feeding the bottomless pits we call "our children," and backpacking rations, seem to be my top uses for frozen leftover PPB.
Never disappoints.
If you are into backpacking, you might want to try this:
Make up a large batch of red beans and rice, add lots of minced garlic, finely chopped onions, sriracha freshly grated cheese of your choice, then some smoked ppb. Use your food saver, bag up 16 oz packs, freeze them. Lasts for what seems like forever. Pulled a 12oz bag out today made in 2017 for lunch. Awesome!
When you get to your camping spot, fill the jet boil with water, ignite that cooker and stick a bag in. 7 minutes ready to eat. Absolutely delicious.
I also have a pasta dish using ppb I do the same way for backpacking, my gosh it is awesome.
We always seem to have a white burgundy with us as well, and of course clear plastic stemware. We are not entirely bohemian. Almost, not completely.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@YukonRon thanks for the pulled pork roll and leftovers suggestions. I just prepped the brine for your peach butt. I’ve had this recipe bookmarked forever but have never made it. Looking forward to many great meals.IL
-
LetsEat said:@YukonRon thanks for the pulled pork roll and leftovers suggestions. I just prepped the brine for your peach butt. I’ve had this recipe bookmarked forever but have never made it. Looking forward to many great meals.
It is like anything else though, the key is the preparation. If you do that correctly, the BGE will take care of everything else.
just a nickles worth of free advice, either turn that roast to ensure all sides get the brine, or take a paver or something put it in a sealed bag and place it on top of the meat to keep it submerged.
Have fun, and post your cooks. Be sure to pass it on to your friends."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
nice idea Ron - I will vac seal this way next time. Also, I see the pic (above) of the brine and interested. Can someone ( @YukonRon or @LetsEat ) post a link to that thread so I can read more about this brine ??Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
YukonRon said:Legume said:Have you ever tried recoating with rub and peach preserves and smoking that again?
@Legume
No. I might try it sometime. Right now, quick meals around the house for us, feeding the bottomless pits we call "our children," and backpacking rations, seem to be my top uses for frozen leftover PPB.
Never disappoints.
If you are into backpacking, you might want to try this:
Make up a large batch of red beans and rice, add lots of minced garlic, finely chopped onions, sriracha freshly grated cheese of your choice, then some smoked ppb. Use your food saver, bag up 16 oz packs, freeze them. Lasts for what seems like forever. Pulled a 12oz bag out today made in 2017 for lunch. Awesome!
When you get to your camping spot, fill the jet boil with water, ignite that cooker and stick a bag in. 7 minutes ready to eat. Absolutely delicious.
I also have a pasta dish using ppb I do the same way for backpacking, my gosh it is awesome.
We always seem to have a white burgundy with us as well, and of course clear plastic stemware. We are not entirely bohemian. Almost, not completely.Las Vegas, NV -
Foghorn said:YukonRon said:Legume said:Have you ever tried recoating with rub and peach preserves and smoking that again?
@Legume
No. I might try it sometime. Right now, quick meals around the house for us, feeding the bottomless pits we call "our children," and backpacking rations, seem to be my top uses for frozen leftover PPB.
Never disappoints.
If you are into backpacking, you might want to try this:
Make up a large batch of red beans and rice, add lots of minced garlic, finely chopped onions, sriracha freshly grated cheese of your choice, then some smoked ppb. Use your food saver, bag up 16 oz packs, freeze them. Lasts for what seems like forever. Pulled a 12oz bag out today made in 2017 for lunch. Awesome!
When you get to your camping spot, fill the jet boil with water, ignite that cooker and stick a bag in. 7 minutes ready to eat. Absolutely delicious.
I also have a pasta dish using ppb I do the same way for backpacking, my gosh it is awesome.
We always seem to have a white burgundy with us as well, and of course clear plastic stemware. We are not entirely bohemian. Almost, not completely.
It is a lot of fun being on a trail and the occasional hiker passes by with peanut butter, crunched crackers and a couple bottles of water. We keep a 3rd piece of plastic stemware and an extra serving plate. Made quite a lot of friends that way over the years.
My Beautiful Wife and I made a decision years ago, we do not mind roughing it in the wild, however, we will never compromise on our ability to dine relatively well (when you are married to a princess, trust me, you learn how to make it as comfortable as you can).
See you out there."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
NDG said:
https://eggheadforum.com/discussion/1223467/local-grocery-had-pork-butts-bogo/p1
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Photo Egg said:Great idea!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Battleborn said:YukonRon said:Legume said:Have you ever tried recoating with rub and peach preserves and smoking that again?
@Legume
No. I might try it sometime. Right now, quick meals around the house for us, feeding the bottomless pits we call "our children," and backpacking rations, seem to be my top uses for frozen leftover PPB.
Never disappoints.
If you are into backpacking, you might want to try this:
Make up a large batch of red beans and rice, add lots of minced garlic, finely chopped onions, sriracha freshly grated cheese of your choice, then some smoked ppb. Use your food saver, bag up 16 oz packs, freeze them. Lasts for what seems like forever. Pulled a 12oz bag out today made in 2017 for lunch. Awesome!
When you get to your camping spot, fill the jet boil with water, ignite that cooker and stick a bag in. 7 minutes ready to eat. Absolutely delicious.
I also have a pasta dish using ppb I do the same way for backpacking, my gosh it is awesome.
We always seem to have a white burgundy with us as well, and of course clear plastic stemware. We are not entirely bohemian. Almost, not completely.
Hope that helps."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
BBQ and tortillas are meant to be together......But your sammie looks great=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:BBQ and tortillas are meant to be together......But your sammie looks great"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Tonight's addition:
Black bean vegetable soup, Rice and ppb.....my future DIL made the soup, My Beautiful Wife made the Rice and added the ppb. I opened the wine.
#winning."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:NDG said:
https://eggheadforum.com/discussion/1223467/local-grocery-had-pork-butts-bogo/p1Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
NDG said:YukonRon said:NDG said:
https://eggheadforum.com/discussion/1223467/local-grocery-had-pork-butts-bogo/p1
Also post what meals you make with leftovers, that is a fun thing to see and try to replicate when we find something that peaks our interest.
Good luck, have fun."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I've gotten on a kick of making Cuban sandwiches with leftover pulled pork, deli ham, Swiss cheese and yellow mustard on good cuban bread then pressed in the panini maker. Awesome. Definitely going to give your method a go. Thanks for the tip!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
GATraveller said:I've gotten on a kick of making Cuban sandwiches with leftover pulled pork, deli ham, Swiss cheese and yellow mustard on good cuban bread then pressed in the panini maker. Awesome. Definitely going to give your method a go. Thanks for the tip!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum