I believe in bucket lists, it gives you something to strive for and acts as a guide to help fulfill dreams and life experiences A bucket list is always a work in progress and hopefully never-ending. I have a things-to-do (learn a language, see the northern lights, own my own business), places-to-go (Italy, Spain, Australia, visit every state—I’m up to 33) bucket list. I also keep a cooking bucket list for things I’ve been wanting to attempt and make, like the diy ketchup, mustard and giardiniera from last summer’s blog, along with focaccia and gnocchi. Pulled Pork has been on the list for a while, and I finally attempted it. It was so easy, tasty and versatile that now I don’t know why it seemed a bit scary. As those of you know who have made pulled pork, there is a ton of it leftover. Obviously, it is perfect to serve for a crowd, but if you have a hankering, don’t wait for a big gathering. Make meals with it like sandwiches, pizza, nachos, tacos, fried rice, and ramen, or freeze it. For some inspiration, see some of the super easy and quick meal ideas I made this week using pulled pork, below. All under 20 minutes prep time!
Pulled Pork
PULLED PORK
Serves 8-10
4 lb. bone-in pork shoulder
1/4 cup smoked paprika
2 tsp mustard powder
1/4 cup brown sugar
2 Tbsp salt
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 bottle beer
1. Preheat oven to 425. In a small bowl mix together the ingredients for the rub: paprika, mustard, brown sugar, salt and peppers. Rub half of the mix all over the pork.
2. Place pork in a foil-lined roasting pan with a rack. Cook for 40 minutes or until browned.
3. Remove pan from oven and pour over the beer, then sprinkle the remaining rub mix over the pork. Cover the pan tightly with foil and lower oven temperature to 255. Place pan back into the oven and cook 4-5 hours until the meat pulls away easily from the bone with a fork.
Pulled Pork Pasta
PULLED PORK PASTA
Serves 4
10 oz. farfalle or penne
1 cup halved grape tomatoes
1/4 cup prepared pesto
1 Tbsp heavy cream
2 tsp lemon juice
1/4 cup Parmesan
1 cup pulled pork
1. Cook pasta in a large saucepan according to package directions, save about 1/2 cup of the hot pasta water before draining the pasta.
2. Place pasta back into the saucepan along with the tomatoes, pesto and pasta water. Add the cream, lemon juice, Parmesan and pulled pork. Toss together and serve topped with grated Parmesan.
Skillet Pulled Pork Chili
SKILLET PULLED PORK CHILI
Serves 4
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 Tbsp olive oil
1 Tbsp chili powder
14.5 oz can diced tomatoes
14.5 oz can chili beans in sauce
1/2 cup V-8 juice
1-1/2 cups pulled pork
1. In large skillet saute onions and peppers in olive oil until soft, about 4 minutes. Add chili powder, diced tomatoes and chili beans. Stir in V-8 juice and pork. Cook at medium about 10 minutes. Top with shredded cheddar cheese and serve with tortilla chips.
Pulled Pork Taquitos
PULLED PORK TAQUITOS
Serves 2
olive oil
8 corn tortillas
1 cup pulled pork
salsa & sour cream
1. Preheat oven to 375. Prepare a cookie sheet with non-stick aluminum foil.
2. Heat a large skillet over medium high. Working one at a time, brush both sides of each tortilla with a little olive oil. Heat in skillet about 20 seconds on each side just so each tortilla is pliable. Immediately place about 2 Tbsp pulled pork in the center of tortilla and roll up as tightly as possible. Place on cookie sheet seam side down. Repeat with the rest of the tortillas.
3. Bake about 20 minutes until tortillas are crispy. Place 4 taquitos on each plate and serve with salsa and sour cream for dipping.