There are a few food shows on TV that I cannot miss. Even though it’s not a cooking show, I just love Carnival Eats. The host, Noah Cappe, is quite funny and entertaining. I think he may have the perfect job: travelling around and enjoying the crazy foods he finds at fairs and carnivals. Like this Walking BBQ. This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ.
There aren’t any laws for what you can and cannot put in your Walking BBQ. I kept mine traditional, with just some leftover smoked pulled pork, homemade BBQ sauce, canned baked beans, and homemade slaw. It’s fun to eat and tasty at the same time. Win!
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
This is a take on the classic Walking Tacos, which are bags of Fritos topped with taco meat. Walking BBQ consists of Fritos topped with… yep… you guessed it… BBQ.
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
The idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!
Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two. Heck, grab some slaw while you’re there too!
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty when made on a grill. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
There’s no such thing as a bad bite when you dig into these chipotle pulled pork grilled potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.
The bigger your grill, the more of these you can make!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
¼cupchipotle BBQ saucedon’t have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they’re actually quite good!)
3strips baconcooked, crumbled
2green onionschopped
sour cream
Instructions
Cut each potato lengthwise into four wedges. Don’t make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4″ or so left.
Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
Fire up your grill for direct and indirect cooking.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
Combine the pulled pork and BBQ sauce.
Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.
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.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
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.
Course Main
Cuisine American
Keyword fries, pulled pork
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4-6 servings
Calories 698kcal
Author Mike
Ingredients
1 ½poundsFrench friesfrozen, cooked per package instructions (or use fresh-made)
Drizzle with the BBQ sauce and garnish with the pickles.
Devour.
Notes
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.
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 for pulled pork mac-and-cheese 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. Or jump up a level and use serrano or habanero peppers instead.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Spray a 9″ x 13″ baking dish with non-stick spray.
Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
Melt the butter in large sauce pan over medium heat.
Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
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.
Stir in the hot sauce.
Add the cheese and stir until melted.
Remove from heat and stir in the macaroni and pulled pork.
Transfer the mixture to the baking dish and spread out evenly.
Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.
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 also freeze well, making them great for a quick lunch. Just pop them into the microwave until hot (beware of the hot filling!) and it’s time to eat! Of course you can substitute smoked brisket or chicken instead. Just shred fine and you’re good to go!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also check out my really delicious broccoli cheddar pockets. They’re just as easy to make as pulled pork hot pockets.
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. For a spicier kick, substitute pepper jack or habanero jack cheese for the cheddar and use a spicy BBQ sauce.
If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.
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.
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 slow cooker fire-eater 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.
Sprinkle 1 tablespoon of rub around all sides of the pork.
Heat oil in a large skillet over medium-high heat.
Add pork and brown on all sides. Remove to a plate.
Turn off the heat to the skillet and let cool slightly.
Slowly (keep your arms, hands and face back as it may splatter!) add 3/4 cup of water to the skillet and whisk.
Pour mixture into a slow cooker on low.
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.
Add the meat and cover.
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.
Remove the pork to a cutting board and chop.
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.
Return the meat to the slow cooker and add the reduced liquid.
Serve on buns, on nachos, on baked potatoes… however you prefer!
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 Bourbon Street pulled pork sandwiches a great crunchy, and the vinegar helps tone down a bit of the sweetness in the sauce. Every bite is perfect.
You can sauce the pork before mounding it high on the buns for these Bourbon Street pulled pork sandwiches. Or you can add the pork first, then pour the sauce over the top. Or heck, don’t put any sauce on, serve it on the side and dip your sandwich in 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. That way I can add as little or as much as I want. I’d rather be the one that makes the decision instead of someone in the kitchen. No offense to the fine folks in the kitchen! It’s a personal preference thing.
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) makes this Memphis rib rub perfect. 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 on painter’s blue tape. The tape comes off easily when I’m done with the mix so I can re-use the containers for other things.
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.
