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.
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. I 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.
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.
Just 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!
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. You 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.
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.
I 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.
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.
If 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.
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.
A 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.
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.
This will definitely become a go-to winter-time recipe for us.