|Pulled Pork Slider with melted |
provolone cheese and coleslaw
Along with the slow cooked pork served hot from the crockpot, she brought rolls and provolone cheese.
After the Pats lost and everyone went home upset, the Mo and I ate leftovers for days after the game. For months, I meant to ask her for the recipe. After almost a year went by, I thought New Years eve would be a great time to serve the meaty dish. She recommended the tasty bites be served with provolone cheese and coleslaw for an even tastier delight.
Her recipe is as follows: (word for word)
Toss in slow cooker, the following:
2liter bottle-Root beer soda (u can try diet soda, not sure if it'll change the taste...maybe do half diet and half regular?)
4 Garlic cloves, crushed
2-3 Thyme sprigs or 1tsp
2 Bay leaves
1-2 tbsp Sriracha hot sauce (depending how hot you want it)
1tsp Black pepper
1 tsp Salt
Those are estimate measures because I eyeball it
Make sure liquid covers pork, you can add chicken broth or water
Cook for about 4hrs or til pork falls apart with a fork.
Remove pork from liquid
Pull pork apart and top with your favorite BBQ sauce
|Ingredients for slow cooked pulled pork|
I gathered all the ingredients and tossed it all in the slow cooker per the instructions with the exception of leaving the pork to cook an extra hour longer ( I think I bought an extra large piece of meat that need additional time to tenderize).
I even followed her recommendations and made a coleslaw from pre-bagged ingredients in the produce section and mayo, salt, pepper and vinegar.
The sandwiches came out perfect and everyone loved them! I'm even going to start my diet a few days later so I can eat the leftovers without feeling guilty.
After cooking an 8-10 lbs pork shoulder, we still have massive amounts of leftover slow cooked pork (that's even after making sliders and giving some away). We never like to waste food in this household so I decided to get creative and try to make new recipes with the leftover meat.
**Updated: January 5th 2013**
For dinner one night, I made a pulled and pork mac and cheese. I prepared Kraft's Homestyle Mac and Cheese per the directions on their box and set it aside. I took one cut of the pulled pork and added habanero BBQ sauce to give it a little spice. I mixed the mac and cheese and added another 1/2 cup of shredded cheddar cheese to make it a bit more cheesier since we've added additional ingredients.
|Pulled pork mac and cheese|
**Updated: January 6th 2013**
This morning I woke to a fridge full of leftovers that I had to do something about since I usually go food shopping on Sundays. I decided to make one last dish with the leftover pulled pork. Since we would be out and about all day, the best option for me the cook the leftover pork would be for breakfast.
The Mo loves omelettes so I checked to see if I had all the ingredients to build him one. I didn't have any white mushrooms but I figured I could do without.
BBQ Pulled Pork Omelette
Makes one omelette
- 1/4 cup of leftover BBQ pulled pork
- 1/4 onions
- optional 1 jalapeno
- 2-3 whole large eggs
- 2 tablespoons of milk or cream
- salt and pepper to taste
- optional Tabasco sauce
- 2 teaspoon of vegetable oil or cooking spray
- 2 slices of provolone cheese
Cut up the onions and jalapenos in small slices. Heat skillet to medium to high temperature and add in one teaspoon of oil or cooking spray. Add onions and jalapenos to the skillet and stir occasionally until golden brown. Add in leftover BBQ pulled pork until mixture is hot. Set filling aside.
Beat the eggs, milk salt and pepper for about 2 minutes by hand or mixer to get it as "airy" as possible. Heat medium skillet to medium temperature. This is very important as you do not want to rush the heating process by putting it on "high" temperature and risk overheating the skillet. That will burn your egg.
Once the skillet is warm, spray the pan or add the vegetable oil. Give it another minute to warm up the oil. Beat your eggs a few more strokes before pouring the egg mixture into the skillet. Pick up the handle and rotate the mixture so that it evenly coats the pan.
Cover the omelette and let it cook for about 2-3 minutes. As soon as you see the sides harden up, use a large spatchula to flip the eggs. If you are savvy, you can flip the egg without a spatchula (I'm not that savvy.)
Add the meat and vegetable mixture to the bottom half of the fried egg. It's OK if the middle is still a bit runny. Add the provolone cheese and flip the top half of the egg to meet the bottom half of the egg creating a moon shape. Cover the skillet and let it sit for another 2 minutes to thoroughly cook the eggs and melt the cheese.
Slide the egg gently onto a plate and serve with optional Tabasco sauce.
|Pulled Pork Omelette with buttered rolls|