Rocklobster
Master Chef
Pizza topping. Pulled pork poutine. Dumpling filling. Put a layer in your grilled cheese sandwich.
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.
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 believe you're using my recipe and I'm thrilled that you like it so much In addition to the bun with slaw, I also like it on a soft flour tortilla with pickled onions, Monterey Jack cheese - mozzarella would work, too - and a squeeze of lime juice with Mexican rice on the side. An easy way to make Mexican rice is to make regular rice - 1 cup rice and 2 cups water - but replace 1/2 cup of the water with 1/2 cup of salsa.
You could also add pulled pork to tomato sauce as a sort of pork ragu and serve over pasta.
Rick Bayless | Pickled Red Onions
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.
No forks allowed??? But... but.....
I'm not a fan of BBQ sauce so the salsa option sounds interesting. The pork is quite rich so it is nice to cut through that with something quite fresh. (I guess that is why we Brits marry roast pork with apple sauce!)
Cool! I haven't tried it that way yet; I read about it somewhere.
I bought a 7-lb. pork shoulder on sale today. I'll cut it in half and one day soon, we'll be having pulled pork, too. It's been a while. I'll use the rest for posole (Mexican pork and hominy stew). I make the green posole, which includes tomatillos, which are ripening day by day in the garden