BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.

5 from 1 reviews
BBQ Pulled Pork Poutine
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.
Ingredients
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup BBQ pulled pork, warmed
  • 1 cup cheese curds (I used hot pepper curds)
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup bread-and-butter pickles, diced
Instructions
  1. Spread the fries out onto a large platter.
  2. Add pulled pork and cheese curds.
  3. Drizzle with the BBQ sauce and garnish with the pickles.
  4. Devour.

Pulled Pork Mac-and-Cheese

Whenever I fire up my smoker to make pulled pork I make sure to make plenty extra. Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese. It adds such a wonderful smokiness to the dish. I didn’t go overboard on the pork. You want enough so that you get a bit in each bite, but you don’t want to have so much that you think you’re eating a pulled pork casserole.
Pulled Pork Mac-and-CheeseI think you could probably get away with making this same recipe using smoked brisket or chicken. Just make sure the meats are chopped small. And if you prefer more heat, don’t be afraid to add in some chopped seeded jalapenos or more hot sauce.

Pulled Pork Mac-and-Cheese
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 1 pound dry elbow macaroni pasta
  • 1/4 pound unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 2 cups whole milk
  • 2 cups cream
  • Hot sauce, to taste (I used a tablespoon or so)
  • 4 cups sharp cheddar cheese, shredded
  • 1 cup smoked pulled pork, chopped
  • 1 cup Cheez-It crackers, crushed
Instructions
  1. Preheat your oven to 400F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
  4. Melt the butter in large sauce pan over medium heat.
  5. Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
  6. While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
  7. Stir in the hot sauce.
  8. Add the cheese and stir until melted.
  9. Remove from heat and stir in the macaroni and pulled pork.
  10. Transfer the mixture to the baking dish and spread out evenly.
  11. Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.

 

Pulled Pork Hot Pockets

Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy. Just about as easy as making a pulled pork sandwich. Light crispy dough. Hot oozing filling. You can even pick these pulled pork hot pockets up and devour them like little meat pies if you want.
Pulled Pork Hot PocketsJust about any dough can be used, from homemade to pizza to even crescent roll dough (pinch two triangles of the dough together to form one ‘pocket’). These pulled pork hot pockets also freeze well, making them great for a quick lunch. Just pop in the microwave until hot (beware of the hot filling!) and it’s time to eat!

Also check out my really delicious broccoli cheddar pockets. They’re just as easy to make as pulled pork hot pockets.

Pulled Pork Hot Pockets
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Preheat oven to 425 F.
  2. Spray a baking sheet with non-stick spray.
  3. Lightly flour a flat surface.
  4. Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
  5. Divide the pork, onion and cheese between each piece of dough, placing the ingredients in the center.
  6. Fold the 2 shorter sides of the dough over the filling, stretching to cover.
  7. Fold the 2 long sides over like a burrito and pinch the edges to seal.
  8. Place the pockets seam-side down on the baking sheet.
  9. Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
  10. Bake until golden brown, about 15 minutes.

 

BBQ Pinwheels

Oh, I’ve made my share of pulled pork sandwiches. And I love them. Sometimes you want something a little different, but still with that great BBQ flavor. BBQ pinwheels are an excellent alternative to sandwiches. They’re easy to make, easy to eat, and very tasty. They also make for the perfect party appetizer.
BBQ PinwheelsYou can use anything from pulled or shredded pork, chopped brisket, smoked chicken, or even rotisserie chicken in BBQ pinwheels.  For a spicier kick, substitute pepper jack or habanero jack cheese for the cheddar and use a spicy BBQ sauce.

BBQ Pinwheels
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 pinwheels
 
Ingredients
  • 1 tablespoon all-purpose flour
  • 1 tube refrigerated pizza dough
  • 1/2 cup your favorite BBQ sauce, plus more for serving
  • 1 1/2 cups shredded meat (pulled pork, pulled chicken, rotisserie chicken, chopped brisket)
  • 1/2 small red onion, chopped
  • 1 cup extra sharp cheddar, shredded (Swiss, provolone or pepper jack also go well)
  • 1/4 cup fresh parsley, chopped
Instructions
  1. Preheat oven to 425 F.
  2. Sprinkle the flour onto a flat surface.
  3. Open the pizza dough and spread it over the flour. Using a rolling pin, roll the dough out into a rectangle.
  4. Brush the BBQ sauce all over the dough.
  5. Sprinkle the dough with the meat, onion, cheese and parsley.
  6. Starting with the longest edge, roll the dough up into a long cylinder.
  7. Cut the cylinder into 1" wide sections and transfer, laying down flat, to a baking sheet.
  8. Bake 15 minutes or until hot and the dough is crispy and done.
  9. Serve with additional BBQ sauce, warmed, for dipping if desired.

 

Slow Cooker Fire-Eater Pulled Pork

There’s no reason to make so-so pulled pork in your slow cooker. Give it some kick. Like my slow cooker fire-eater pulled pork. It’s got some kick. Fire-eater rub and hot sauce will wake up your taste buds, that’s for sure. Tender, moist pork makes for the perfect sandwich on a cold day.
Slow Cooker Fire-Eater Pulled PorkI also ended up using this pulled pork in homemade hot pockets and on nachos. It’s great stuff, and can be used as just about any dish. Also try it on baked potatoes! Yummy!

I prefer Cholula original hot sauce in dishes like this fire-eater pulled pork. It’s spicy, but it’s not so overwhelmingly hot that you can’t still taste the dish.

Slow Cooker Fire-Eater Pulled Pork
Author: 
Recipe type: American
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pound boneless pork shoulder, trimmed
  • 1/4 cup Fire-Eater rub (or substitute your favorite spicy rub), divided
  • 2 teaspoons vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons tomato paste
  • 1/4 cup (or more) your favorite hot sauce
Instructions
  1. Sprinkle 1 tablespoon of rub around all sides of the pork.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add pork and brown on all sides. Remove to a plate.
  4. Turn off the heat to the skillet and let cool slightly.
  5. Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
  6. Pour mixture into a slow cooker on low.
  7. Add the vinegar, tomato paste, remaining 3 tablespoons of the Fire-Eater rub, and 2 cups of water to the slow cooker and whisk to combine.
  8. Add the meat and cover.
  9. Cook for at least 8 hours or until the meat is falling apart. If the liquid does not completely cover the pork you may want to turn it every few hours.
  10. Remove the pork to a cutting board and chop.
  11. Transfer the slow cooker liquid to a saucepan over medium-high heat and bring to a boil. Stir in the hot sauce. Reduce heat to a simmer and simmer until reduced by half, stirring occasionally.
  12. Return the meat to the slow cooker and add the reduced liquid.
  13. Serve on buns, on nachos, on baked potatoes... however you prefer!

Bourbon Street Pulled Pork Sandwiches

There’s nothing I love more than pulled pork, made on my Weber Smokey Mountain Smoker, mixed with a fantastic homemade sauce. My favorite sauce, for everything from chicken wings to pulled pork to burgers is my Bourbon Street sauce. For topping the perfect pulled pork sandwich I add either coleslaw or sliced onion and dill pickle. Either one gives the sandwich a great crunchy, and the vinegar helps tone down a bit of the sweetness in the sauce. Every bite is perfect.

Bourbon Street Pulled Pork SandwichesIf you prefer your sauce to be on top and not mixed in, I say go for it! When I am eating out I prefer to add the sauce myself. I order it ‘dry’, and ask for the sauce on the side.

Bourbon Street Pulled Pork Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
 
Ingredients
Instructions
  1. Mix the pork with the sauce.
  2. Add onion slices to the buns, top with the pork and sauce mixture.
  3. Add a few dill pickle slices and the top of the bun.

 

Memphis Rib Rub

There was a time when I purchased many of the rubs I used for cooking, specially when it came to smoking pork butt or ribs. Now, I just use this simple but very tasty version of a Memphis rib rub based on a recipe from Myron Mixon.

Memphis Rib RubA little sweet, and a little heat (add more cayenne if you like). It made my St. Louis-style ribs (and tips) something great. This recipe makes a nice big batch. Just store any extra in an air-tight container out of the light and away from heat.

I keep my homemade spice mixes in resealable containers. To identify them I write the name of the mix and the date that I made it on painter’s blue tape with a magic marker. The tape comes off easily when I’m done with the mix so I can re-use the containers for other things.

Memphis Rib Rub
Author: 
Recipe type: Spice Mixture
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 cup packed light brown sugar
  • 2 tablespoons mild chili powder
  • 2 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • Smoked paprika (optional, to taste)
Instructions
  1. Combine all ingredients.


Slow Cooker Balsamic Pork Sliders

Pulled pork is a popular dish around our house. Normally I make it on the smoker, low and slow. It may take most of the day (or night) but it is well worth the time.

Now, I don’t believe in a grilling or smoking ‘season’, but the other day it was flat out cold and windy here and there was no way I was going to babysit the smoker. Call me wimpy. So, it was time for Plan B. And Plan B was good. Very good.

This slow cooked tender balsamic pork has tremendous flavor. It’s sweet. It’s savory. The sauce is so delicious. And the Asian slaw? Fantastic. I was scared (really) of using fish sauce. I mean that stuff has an ‘aroma’. But it was great. I’m not afraid of it at all any more.

Slow Cooker Balsamic Pork SlidersThis will definitely become a go-to winter-time recipe for us.

Slow Cooker Balsamic Pork Sliders
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
For the Balsamic pork
  • 3 pound boneless pork shoulder, excess fat trimmed
  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1/4 cup seedless blackberry jam
  • 1/4 cup Hoisin sauce
  • 1/2 cup chicken broth
  • 3 cloves garlic, minced
  • 1/2 cup diced sweet onion
  • 1 tablespoon cornstarch
  • 1 Asian Slaw, see below
  • 12 slider-sized buns or rolls
For the Asian slaw
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Asian fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon vegetable oil
  • One (1/2-pound) wedge purple cabbage, cored, shredded
  • 1/4 cup chopped green onions
Instructions
For the Balsamic pork
  1. Put the pork into a slow cooker set on low.
  2. Whisk together the honey, vinegar, jam, Hoisin, broth, garlic. Stir in the onion, Pour sauce over pork and cook 8-9 hours until fall-apart tender.
  3. Remove pork to a bowl to cool slightly then shred.
  4. Pour sauce from slow cooker into a saucepan over medium-high heat.
  5. Whisk cornstarch with 3 tablespoons of cold water. Slowly pour into sauce while whisking.
  6. Bring sauce to a boil and continue stirring until thickened, 3-5 minutes.
  7. Pour sauce back into the slow cooker and add the shredded meat. Stir.
  8. Serve meat over rolls topped with Asian slaw.
For the Asian slaw
  1. Whisk together all but the cabbage and green onions in a medium bowl.
  2. Add in the cabbage and green onions and toss to coat.
  3. Refrigerate until ready to use.