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Old 09-15-2014, 10:17 PM   #21
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Pizza topping. Pulled pork poutine. Dumpling filling. Put a layer in your grilled cheese sandwich.
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Old 09-15-2014, 10:30 PM   #22
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bake some potatoes then hollow them out reserving both the skins and the flesh.

make a mashed from the flesh, and quickly re-bake the skins until they're crispy and fill with your pulled pork.

pulled pork - not on a soggy bun, and mashed potatoes.

or kick it up and make colcannon with the mashed.
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Old 09-16-2014, 03:52 AM   #23
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Next time you make pulled pork, rather than mixing it with bbq sauce, try it instead with Mexican salsa verde and rolled up in a flour tortilla, burrito style. No forks allowed. Sure it's messy, but that's part of the fun.
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Old 09-16-2014, 07:44 AM   #24
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Must have missed it if anybody else mentioned but what about nachos? I saw a recipe just very recently on the yahoo feeds for pulled pork nachos and thought that might be something to try since we have so much pulled pork from Craig's last Q session. They made a cheese sauce with regular American cheese and/or something like Velveeta, then just like regular nachos otherwise.

I usually eat it without the bun too, just drizzle a little BBQ sauce on it. However, if I want bread, I'll toast plain white bread on both sides lightly, which solves the soggy bread problem unless you just drown it in sauce. That's something I learned from the BBQ joint my parents always went to.
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Old 09-16-2014, 08:04 AM   #25
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We rarely have pulled pork on a bun. Why eat bread if it takes up the space the pork could fill? When we put it on a bun that usually means we have hit the end of the BBQ and have to stretch it for a meal.

Has anyone mentioned putting some of your puled pork into your pork liver hash?
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Old 09-16-2014, 08:08 AM   #26
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Forgot to add, saw another use if Asian type flavors are used to make the pulled pork - DIM SUM!
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Old 09-16-2014, 09:23 AM   #27
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it would also work in an chinese soup like yat gaw mein, or a korean hot pot.

or rolling it in lettuce or shiso leaves with korean bean paste and shredded scallions.
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Old 09-16-2014, 03:05 PM   #28
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it would also work in an chinese soup like yat gaw mein, or a korean hot pot.

or rolling it in lettuce or shiso leaves with korean bean paste and shredded scallions.
Mix with gochujang instead of sauce!
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Old 09-16-2014, 07:23 PM   #29
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I use a bun but eat it open faced with a fork. I like the soggy bread. I've also been known to just it plain with slaw on top. The rest of the family uses buns.
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Old 09-16-2014, 09:39 PM   #30
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Quote:
Originally Posted by buckytom View Post
bake some potatoes then hollow them out reserving both the skins and the flesh.

make a mashed from the flesh, and quickly re-bake the skins until they're crispy and fill with your pulled pork.

pulled pork - not on a soggy bun, and mashed potatoes.

or kick it up and make colcannon with the mashed.
I love the sounds of that Bucky!! It's also our favorite for Taco's or Enchilada's, not to mention Machaca for breakfast..with scrambled eggs !
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