wilburpan Posted November 12, 2015 Report Posted November 12, 2015 A while ago I made some pulled pork. The cook itself was pretty straightforward. I made my usual rub mix.Shaken, not stirred.Put it all over the pork.And into Smaug.Final product, after a 11 hour cook at 225ºF.Nice smoke ring.Plated, with roasted cauliflower and cornbread pudding.It was at this point that I realized I had made a fatal error. This was a 10-1/2 lb. pork butt. There are just four of us. And we had neglected to invite anyone over to help us eat it. So over the course of the week, we proceeded try a variety of dishes made with the pork.Quesadillas.Pulled pork sandwiches.Pulled pork burritos. We may never have to go to Chipotle again.And finally, pulled pork fried rice. I’m impressed that you can still see the smoke ring on these pieces. These weren’t just single meals, either. For example, there was enough pulled pork fried rice for dinner one night, and lunch the next day. It was all very yummy, but it’s going to be a little while before I make pulled pork again.
GrillingMontana Posted November 12, 2015 Report Posted November 12, 2015 Still- it looks so amazing! Great looking cook for many meals!
CeramicChef Posted November 12, 2015 Report Posted November 12, 2015 Wilbur, that was one very lucky pork butt. So many options and so many great money shots! Really beautifully conceived and carried out! Mega kudos to ya. Next time, invite me to eat that bad boy!
kjs Posted November 12, 2015 Report Posted November 12, 2015 Wilbur, I like all the dishes you came up with.
Poochie Posted November 12, 2015 Report Posted November 12, 2015 You did a great job turning out a juicy pork butt, wilbur. The smoke ring is perfect on it. Glad to see that you came up with different ways to incorporate it into different meals too.
ckreef Posted November 12, 2015 Report Posted November 12, 2015 Great ways to repurpose pulled pork. It all looks good.
MacKenzie Posted November 12, 2015 Report Posted November 12, 2015 Everyone of those pulled pork dishes look very tasty, makes me want to put a pork butt on the KK.
tinyfish Posted November 12, 2015 Report Posted November 12, 2015 Wilbur killer cook. Each dish better then the last.
mk1 Posted November 12, 2015 Report Posted November 12, 2015 I love it....All great uses! I vote for getting a Vacmaster or other vacuum sealer so you don't need to OD on the larger cuts. As a working father of 3, who also does all the cooking, I routinely freeze packets of pork and brisket for quick dinners. Then simply pop them defrosted OR frozen into the sous vide water bath and return to the desired temperature without further cooking.
GoFrogs91 Posted November 13, 2015 Report Posted November 13, 2015 Wow Wilbur! Massive pork binge. Great creativity. Benton
