Nothing beats the satisfaction of transforming leftover pulled pork into exciting new meals! Whether you’re craving quick weeknight dinners, comforting classics, or creative twists, these recipes will make your taste buds dance. Get ready to fall in love with your leftovers all over again—let’s dive into these delicious ideas that will have everyone asking for seconds!
Pulled Pork Tacos with Pineapple Salsa
Zesty pulled pork tacos bring serious flavor with minimal effort. This recipe delivers tender, slow-cooked pork balanced by bright pineapple salsa. Perfect for weeknights or casual gatherings.
Ingredients
– 3 lbs pork shoulder, cut into 3-inch chunks
– 1 tbsp vegetable oil (or any neutral oil)
– 1 cup chicken broth
– 1/4 cup orange juice
– 3 tbsp brown sugar
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 12 small corn tortillas
– 2 cups diced fresh pineapple
– 1/2 cup diced red onion
– 1/4 cup chopped cilantro
– 1 jalapeño, minced (remove seeds for less heat)
– 2 tbsp lime juice
– 1/4 tsp salt
Instructions
1. Preheat oven to 300°F.
2. Pat pork shoulder chunks dry with paper towels.
3. Heat vegetable oil in a large Dutch oven over medium-high heat.
4. Sear pork chunks until browned on all sides, about 3-4 minutes per side.
5. Remove pork from pot and set aside.
6. Pour chicken broth into the pot, scraping up any browned bits from the bottom.
7. Add orange juice, brown sugar, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to the pot.
8. Stir until spices are fully incorporated into the liquid.
9. Return pork to the pot, ensuring pieces are mostly submerged in liquid.
10. Cover pot with a tight-fitting lid.
11. Transfer to oven and cook for 3-4 hours until pork shreds easily with a fork.
12. While pork cooks, combine diced pineapple, red onion, cilantro, minced jalapeño, lime juice, and salt in a medium bowl.
13. Stir salsa ingredients until well mixed, then refrigerate until ready to use.
14. Remove pork from oven when fork-tender.
15. Transfer pork to a cutting board, reserving cooking liquid.
16. Shred pork using two forks, discarding any large fat pieces.
17. Return shredded pork to the pot with cooking liquid.
18. Stir to coat pork with the reduced sauce.
19. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
20. Fill each warm tortilla with pulled pork.
21. Top each taco with pineapple salsa.
Yielding incredibly tender pork that melts in your mouth, these tacos balance smoky spice with tropical sweetness. The pineapple salsa adds refreshing crunch that cuts through the rich meat. Try serving them with extra lime wedges for squeezing over the top.
Pulled Pork Nachos with Cheese and Jalapeños
Oven-baked nachos loaded with tender pulled pork and melted cheese are the ultimate game-day snack. This recipe transforms simple ingredients into a crowd-pleasing platter in under 30 minutes. Spicy jalapeños add the perfect kick to balance the rich pork and cheese.
Ingredients
– 1 bag (12 oz) tortilla chips
– 2 cups cooked pulled pork, warmed
– 2 cups shredded cheddar cheese
– 1/2 cup pickled jalapeños, sliced
– 1/4 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 375°F.
2. Arrange tortilla chips in a single layer on a large baking sheet.
3. Evenly distribute warmed pulled pork over the chips.
4. Sprinkle shredded cheddar cheese completely over the pork and chips.
5. Scatter sliced pickled jalapeños across the top.
6. Bake at 375°F for 8-10 minutes until cheese is fully melted and bubbly.
7. Remove from oven and let rest for 2 minutes.
8. Dollop sour cream in small amounts across the nachos.
9. Sprinkle chopped fresh cilantro over the top.
10. Serve immediately with lime wedges on the side.
Each bite delivers a satisfying crunch from the chips against the tender, juicy pulled pork. The melted cheese binds everything together while the jalapeños provide bursts of heat. For a fun twist, serve individual portions in cast iron skillets to keep them warm throughout your gathering.
Pulled Pork Quesadillas with Avocado Cream
Just when you thought pulled pork couldn’t get better, these quesadillas prove otherwise. Juicy shredded pork meets melted cheese and crispy tortillas, all balanced by cool avocado cream. They’re perfect for quick dinners or game day snacks.
Ingredients
– 2 cups cooked pulled pork (warm for easier spreading)
– 4 large flour tortillas (10-inch size works best)
– 1 cup shredded Monterey Jack cheese (or pepper Jack for spice)
– 1/2 cup diced red onion (soak in cold water 10 minutes to reduce sharpness)
– 1/4 cup chopped cilantro
– 1 tbsp vegetable oil (or any neutral oil)
– 1 ripe avocado
– 1/4 cup sour cream
– 1 tbsp lime juice (fresh squeezed preferred)
– 1/4 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Mash avocado, sour cream, lime juice, garlic powder, and salt in a small bowl until smooth.
2. Heat a large skillet over medium heat for 2 minutes until hot.
3. Brush one side of a tortilla lightly with vegetable oil.
4. Place tortilla oil-side down in the skillet.
5. Sprinkle 1/4 cup cheese evenly over half the tortilla.
6. Spread 1/2 cup pulled pork over the cheese.
7. Top pork with 2 tablespoons red onion and 1 tablespoon cilantro.
8. Fold empty tortilla half over filling, pressing gently.
9. Cook for 3-4 minutes until bottom is golden brown with visible toast marks.
10. Flip quesadilla carefully using a wide spatula.
11. Cook second side for 2-3 minutes until golden and cheese is fully melted.
12. Transfer to cutting board and repeat with remaining ingredients.
13. Let quesadillas rest 1 minute before slicing into wedges.
14. Serve immediately with avocado cream for dipping.
Golden brown tortillas provide a satisfying crunch against the tender, savory pork filling. The cool avocado cream cuts through the richness beautifully. For a fun twist, add pickled jalapeños between layers or serve with mango salsa on the side.
Pulled Pork Shepherd’s Pie with Mashed Potatoes
Bold comfort food gets a Southern twist in this hearty mashup. Slow-cooked pulled pork meets creamy mashed potatoes for the ultimate cold-weather meal. This one-dish wonder delivers maximum flavor with minimal fuss.
Ingredients
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 2 lbs russet potatoes, peeled and quartered
– 1/2 cup whole milk, warmed
– 4 tbsp unsalted butter
– 1/2 cup shredded cheddar cheese (optional topping)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 325°F.
2. Season pork cubes generously with salt and pepper on all sides.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side.
5. Remove pork and set aside, leaving drippings in the pot.
6. Add diced onion, carrots, and celery to the hot drippings.
7. Sauté vegetables until softened, about 5-7 minutes.
8. Add minced garlic and cook until fragrant, about 30 seconds.
9. Stir in tomato paste and cook for 1 minute to deepen flavor.
10. Return pork to the pot along with any accumulated juices.
11. Add beef broth, Worcestershire sauce, and smoked paprika.
12. Bring to a simmer, then cover and transfer to preheated oven.
13. Braise for 2.5-3 hours until pork shreds easily with a fork.
14. While pork cooks, place potatoes in a large pot of cold salted water.
15. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
16. Drain potatoes thoroughly and return to the hot pot.
17. Mash potatoes with warmed milk and butter until smooth.
18. Season mashed potatoes with salt and pepper to taste.
19. Remove pork from oven and increase oven temperature to 400°F.
20. Shred pork directly in the pot using two forks.
21. Spread mashed potatoes evenly over the pulled pork mixture.
22. Sprinkle with cheddar cheese if using.
23. Bake at 400°F for 15-20 minutes until topping is golden and filling is bubbly.
24. Let rest for 10 minutes before serving.
Every bite delivers tender, smoky pork beneath a cloud of creamy potatoes. The rich gravy soaks into the mashed topping, creating perfect textural contrast. Excellent served with a crisp green salad to cut through the richness.
Pulled Pork Breakfast Hash with Eggs
Fork-tender pulled pork transforms breakfast hash into a hearty morning meal. This one-pan wonder combines smoky meat with crispy potatoes and perfectly cooked eggs. It’s the ultimate weekend breakfast that comes together quickly using leftovers.
Ingredients
– 2 cups cooked pulled pork (shredded, use leftovers or store-bought)
– 3 medium russet potatoes (peeled and diced into ½-inch cubes)
– 1 medium yellow onion (diced, or substitute with red onion)
– 1 red bell pepper (diced, any color bell pepper works)
– 3 tablespoons olive oil (or any neutral oil)
– 4 large eggs
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon salt
– ¼ teaspoon black pepper (freshly ground preferred)
– 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering.
2. Add diced potatoes and cook for 12-15 minutes, stirring every 3-4 minutes, until golden brown and crispy on all sides.
3. Add diced onion and bell pepper to the skillet and cook for 5-7 minutes until softened.
4. Push vegetable mixture to one side of the skillet and add remaining 1 tablespoon olive oil to the empty space.
5. Add pulled pork to the oiled area and cook for 3-4 minutes until heated through and slightly crisped.
6. Combine pork with vegetable mixture and stir in smoked paprika, garlic powder, salt, and black pepper.
7. Create 4 small wells in the hash mixture using the back of a spoon.
8. Crack one egg into each well, being careful not to break the yolks.
9. Cover skillet and cook for 4-6 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and sprinkle with chopped parsley if using.
Velvety egg yolks mingle with the smoky pulled pork and crispy potatoes in every bite. The contrast between the tender meat and crunchy vegetables makes this hash texturally exciting. Serve it straight from the skillet with hot sauce or avocado slices for extra richness.
Pulled Pork Grilled Cheese Sandwich
Pulled pork grilled cheese combines smoky, tender meat with gooey melted cheese between perfectly toasted bread. This sandwich delivers maximum comfort with minimal effort. Prepare for crispy, cheesy perfection in every bite.
Ingredients
– 2 cups cooked pulled pork (warmed, or use leftover)
– 4 slices thick white bread (Texas toast works well)
– 1 cup shredded cheddar cheese (sharp for more flavor)
– 2 tbsp butter (softened, for easy spreading)
– 1/4 cup barbecue sauce (your favorite brand)
Instructions
1. Spread softened butter evenly on one side of each bread slice.
2. Place two bread slices buttered-side down in a cold skillet.
3. Sprinkle 1/4 cup shredded cheddar cheese evenly over each bread slice in the skillet.
4. Heat skillet over medium-low heat for even melting without burning.
5. Warm pulled pork with barbecue sauce in a separate pan over medium heat for 3 minutes.
6. Divide warm pulled pork mixture evenly over one cheese-covered bread slice in the skillet.
7. Top pork with remaining 1/2 cup shredded cheddar cheese.
8. Carefully place the second cheese-covered bread slice on top, buttered-side up.
9. Cook for 4-5 minutes until bottom bread is golden brown and crispy.
10. Flip sandwich using a wide spatula to prevent filling spillage.
11. Cook second side for 3-4 minutes until golden brown and cheese is fully melted.
12. Remove from heat and let rest for 1 minute before cutting.
Buttery, crisp bread gives way to smoky pulled pork and oozing cheese in every satisfying bite. The barbecue sauce adds tangy sweetness that cuts through the richness perfectly. Serve with pickle spears and potato chips for the ultimate comfort meal experience.
Pulled Pork Pizza with BBQ Sauce
A perfectly balanced pizza that combines smoky pulled pork with tangy barbecue sauce. This recipe transforms simple ingredients into a crowd-pleasing meal. You’ll love the contrast of textures and flavors in every bite.
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature)
– 1 cup cooked pulled pork (warmed, shred any large chunks)
– 1/2 cup BBQ sauce (use your favorite brand, divided)
– 1 cup shredded mozzarella cheese (low-moisture works best)
– 1/4 cup thinly sliced red onion (soak in cold water for 10 minutes to reduce sharpness)
– 2 tbsp cornmeal (for dusting, or use semolina flour)
– 1 tbsp olive oil (for brushing crust)
– 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
1. Preheat oven to 475°F with pizza stone or baking sheet inside for 30 minutes.
2. Roll dough on floured surface to 12-inch circle, about 1/4-inch thick.
3. Sprinkle cornmeal on pizza peel or inverted baking sheet.
4. Transfer dough to prepared peel, ensuring it slides easily.
5. Brush olive oil on dough edges to create golden crust.
6. Spread 1/4 cup BBQ sauce evenly over dough, leaving 1-inch border.
7. Sprinkle mozzarella cheese over sauce in even layer.
8. Distribute pulled pork across cheese, breaking up any clumps.
9. Scatter red onion slices over pork.
10. Drizzle remaining 1/4 cup BBQ sauce in zigzag pattern over toppings.
11. Slide pizza onto preheated stone and bake for 12-14 minutes.
12. Rotate pizza halfway through baking for even browning.
13. Remove when crust is golden and cheese bubbles.
14. Let rest 2 minutes before slicing to set toppings.
15. Garnish with fresh cilantro if using.
Each slice delivers chewy crust with tender pork and tangy sauce. The melted cheese binds everything together while the red onion adds crisp freshness. Try serving with extra BBQ sauce for dipping or alongside coleslaw for contrasting crunch.
Pulled Pork Loaded Baked Potatoes
Finally, a comfort food mashup that delivers on flavor without fuss. Pulled pork meets fluffy baked potatoes in this hearty meal that satisfies every craving. Perfect for weeknights or casual entertaining when you want maximum impact with minimal effort.
Ingredients
– 4 large russet potatoes (about 1 lb each)
– 2 cups cooked pulled pork (store-bought or homemade)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 4 tbsp unsalted butter
– 1/4 cup chopped fresh chives
– 1 tsp kosher salt
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 cup barbecue sauce (your favorite brand)
Instructions
1. Preheat oven to 400°F and position rack in center.
2. Scrub potatoes thoroughly under running water to remove dirt.
3. Pat potatoes completely dry with paper towels.
4. Pierce each potato 6-8 times with a fork to create steam vents.
5. Rub potatoes lightly with 1 tbsp butter total.
6. Sprinkle potatoes evenly with 1/2 tsp salt.
7. Place potatoes directly on oven rack, spaced 2 inches apart.
8. Bake for 55-65 minutes until skins are crisp and flesh yields to gentle squeeze.
9. Heat pulled pork and barbecue sauce in saucepan over medium heat for 5-7 minutes until steaming.
10. Cut slit lengthwise across top of each baked potato.
11. Squeeze ends toward center to open potato slightly.
12. Fluff potato insides with fork to create textured surface.
13. Season potato flesh with remaining salt and pepper.
14. Divide remaining butter evenly among potatoes.
15. Top each potato with 1/2 cup warmed pulled pork mixture.
16. Sprinkle 1/4 cup cheese over pork on each potato.
17. Return potatoes to oven for 3-4 minutes until cheese melts.
18. Remove potatoes from oven and transfer to serving plates.
19. Dollop 2 tbsp sour cream onto each potato.
20. Garnish with fresh chives scattered evenly over top. Definitely expect smoky pork against creamy potato with satisfying crispy skin. The barbecue sauce caramelizes slightly against melted cheese for sweet-savory balance. Try serving open-faced with extra sauce for dipping or alongside crisp coleslaw for contrasting textures.
Pulled Pork Fried Rice with Vegetables
Fork-tender pulled pork transforms ordinary fried rice into a hearty meal. This version packs colorful vegetables and savory flavors for a complete dinner. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
– 2 cups cooked pulled pork (shredded, use leftovers or store-bought)
– 3 cups cooked white rice (day-old works best for texture)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 large eggs (lightly beaten)
– 1 cup frozen mixed vegetables (peas, carrots, corn blend)
– 3 tbsp soy sauce (low-sodium if preferred)
– 2 cloves garlic (minced)
– 1 tsp sesame oil (for finishing)
– 2 green onions (sliced, for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (375°F).
2. Add beaten eggs and scramble for 1 minute until softly set, then transfer to a plate.
3. Pour remaining 1 tbsp oil into the skillet and add minced garlic, stirring for 30 seconds until fragrant.
4. Add frozen mixed vegetables and cook for 3 minutes, stirring occasionally, until thawed and slightly tender.
5. Incorporate pulled pork and cook for 2 minutes, breaking up any clumps with a spatula.
6. Add cooked rice, spreading it evenly in the skillet, and cook undisturbed for 2 minutes to lightly crisp the bottom.
7. Stir in soy sauce, coating all ingredients evenly, and cook for another 2 minutes.
8. Fold in the scrambled eggs and sesame oil, heating through for 1 minute.
9. Remove from heat and garnish with sliced green onions.
Zesty and satisfying, this fried rice has a perfect balance of chewy rice, tender pork, and crisp vegetables. Serve it topped with a fried egg for extra richness, or wrap it in lettuce cups for a low-carb twist. The sesame oil adds a nutty aroma that ties everything together.
Pulled Pork Mac and Cheese
Hearty pulled pork meets creamy mac and cheese in this ultimate comfort food mashup. Perfect for using leftover smoked pork or creating a new family favorite. This dish delivers smoky, cheesy satisfaction in every bite.
Ingredients
– 2 cups cooked pulled pork (shredded, use leftover or store-bought)
– 8 oz elbow macaroni (about 2 cups dry)
– 3 tbsp unsalted butter (divided)
– 3 tbsp all-purpose flour
– 2 cups whole milk (warmed slightly)
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 cup panko breadcrumbs
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Cook macaroni in salted boiling water for 7 minutes until al dente, then drain completely.
3. Melt 2 tablespoons butter in a large saucepan over medium heat.
4. Whisk in flour and cook for 1 minute until golden and fragrant.
5. Gradually whisk in warm milk until smooth and thickened, about 3-4 minutes.
6. Remove saucepan from heat and stir in cheddar and Monterey Jack cheeses until melted.
7. Season cheese sauce with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
8. Combine cooked macaroni, cheese sauce, and pulled pork in the prepared baking dish.
9. Melt remaining 1 tablespoon butter and mix with panko breadcrumbs in a small bowl.
10. Sprinkle buttered breadcrumbs evenly over the mac and cheese mixture.
11. Bake uncovered at 375°F for 20-25 minutes until bubbly and topping is golden brown.
12. Let rest for 5 minutes before serving to allow the sauce to thicken.
Velvety cheese sauce clings to tender pasta while smoky pork adds depth to each bite. The crispy panko topping provides satisfying crunch against the creamy interior. Serve with pickles or coleslaw to cut through the richness.
Pulled Pork Stuffed Sweet Potatoes
Unbelievably easy and satisfying, these loaded sweet potatoes transform simple ingredients into a complete meal. Using pre-made pulled pork saves time while delivering big flavor. This hands-off approach means dinner practically cooks itself while you tackle other tasks.
Ingredients
– 4 medium sweet potatoes (about 8 oz each, similar size for even cooking)
– 2 cups pre-cooked pulled pork (warm or cold, any barbecue style)
– 1/2 cup shredded cheddar cheese (sharp cheddar recommended for better melt)
– 1/4 cup sour cream (full-fat for creamier texture)
– 2 tbsp chopped fresh chives (or green onions as substitute)
– 1 tbsp olive oil (or any neutral oil for rubbing)
– 1/2 tsp kosher salt (adjust to taste after baking)
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Scrub sweet potatoes thoroughly under running water to remove any dirt.
3. Pat potatoes completely dry with paper towels—this helps the skin crisp up.
4. Pierce each potato 5-6 times with a fork to allow steam to escape during baking.
5. Rub potatoes evenly with olive oil and sprinkle all over with kosher salt.
6. Place potatoes directly on the oven rack with a baking sheet on the rack below to catch drips.
7. Bake for 45-60 minutes until skins are puffed and potatoes yield easily when squeezed with oven mitts.
8. Remove potatoes from oven and let cool just enough to handle, about 5 minutes.
9. Slice each potato lengthwise about three-quarters through, being careful not to cut all the way through.
10. Gently squeeze ends toward the center to open up the potato cavity.
11. Fluff the sweet potato flesh with a fork to create texture for holding toppings.
12. Divide warm pulled pork evenly among the four potatoes, mounding it generously.
13. Sprinkle shredded cheddar cheese over the pulled pork on each potato.
14. Return potatoes to the oven for 3-5 minutes just until cheese is fully melted and bubbly.
15. Remove from oven and top each potato with a dollop of sour cream.
16. Garnish with chopped fresh chives for color and fresh flavor.
17. Serve immediately while everything is hot and the cheese is still stretchy.
Creamy sweet potato flesh contrasts beautifully with the smoky, tender pulled pork. The melted cheese binds everything together while the cool sour cream cuts through the richness. For a fun twist, set up a topping bar with pickled onions, crispy fried onions, or extra barbecue sauce for customizing.
Pulled Pork Chili with Beans
Humble pulled pork transforms into a hearty chili that’s perfect for chilly nights. This one-pot meal combines tender meat with beans and spices for a satisfying dinner. It’s easy to make and even better the next day.
Ingredients
– 2 lbs pork shoulder, cut into 2-inch cubes (or use pre-shredded pulled pork)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 tbsp chili powder (adjust to taste)
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 (28 oz) can crushed tomatoes
– 2 cups chicken broth
– 2 (15 oz) cans kidney beans, drained and rinsed (or pinto beans)
– Salt to taste
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Season pork cubes with salt and sear on all sides until browned, about 3–4 minutes per side.
3. Remove pork and set aside, leaving drippings in the pot.
4. Add diced onion and cook until softened, about 5 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add chili powder, cumin, and smoked paprika, toasting for 30 seconds to release flavors.
7. Pour in crushed tomatoes, scraping the bottom to lift any browned bits.
8. Return pork to the pot and add chicken broth.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until pork shreds easily.
10. Remove pork, shred with two forks, and return to the pot.
11. Stir in kidney beans and simmer uncovered for 20 minutes to thicken.
12. Season with salt to taste and serve hot.
Warm and comforting, this chili boasts a rich, smoky flavor with melt-in-your-mouth pork. The beans add a creamy texture that balances the spice. Serve it over cornbread or topped with shredded cheese for a cozy meal.
Pulled Pork Egg Rolls with Sweet Chili Sauce
You won’t believe how leftover pulled pork transforms into these crispy, savory egg rolls. Yield about 12 golden rolls packed with tender meat and crunchy vegetables. Serve immediately with sweet chili sauce for the ultimate appetizer.
Ingredients
- 2 cups cooked pulled pork (shredded, or substitute with chicken)
- 1 cup coleslaw mix (fresh, not dressed)
- 1/4 cup chopped green onions (green parts only)
- 12 egg roll wrappers (thawed if frozen)
- 1 egg (beaten, for sealing)
- 2 tbsp vegetable oil (or any neutral oil)
- 1/2 cup sweet chili sauce (for dipping)
Instructions
- Combine pulled pork, coleslaw mix, and green onions in a medium bowl.
- Place one egg roll wrapper on a clean surface with a corner facing you.
- Spoon 3 tablespoons of filling horizontally across the center of the wrapper.
- Fold the bottom corner tightly over the filling, tucking it under slightly.
- Fold both side corners inward toward the center, forming an envelope shape.
- Brush the top corner with beaten egg using a pastry brush.
- Roll tightly upward to seal completely, pressing firmly on the egg-brushed edge.
- Repeat with remaining wrappers and filling, keeping completed rolls under a damp towel.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
- Place 4-6 egg rolls seam-side down in the hot oil, leaving space between them.
- Fry for 2-3 minutes per side until golden brown and crisp, turning with tongs.
- Transfer cooked egg rolls to a wire rack set over a baking sheet to drain.
- Repeat frying process with remaining batches, adding more oil if needed.
- Serve immediately with sweet chili sauce for dipping.
But these egg rolls deliver an incredible crunch that gives way to tender, savory filling. The sweet chili sauce provides the perfect tangy contrast to the rich pork. For a fun twist, slice them diagonally and serve over a bed of greens for a complete meal.
Pulled Pork Burrito Bowls with Rice and Beans
Ditch the takeout line—these pulled pork burrito bowls deliver restaurant-quality flavor with minimal effort. Perfect for meal prep or weeknight dinners, they combine tender shredded pork with fluffy rice and hearty beans in one satisfying bowl.
Ingredients
– 2 lbs pork shoulder, cut into 3-inch chunks (trim excess fat)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup long-grain white rice, rinsed
– 1 15-oz can black beans, drained and rinsed
– 1 cup chicken broth (or water)
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt to taste
Instructions
1. Preheat oven to 300°F.
2. Pat pork shoulder chunks dry with paper towels.
3. Season pork evenly with chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne, and 1 tsp salt.
4. Heat olive oil in a large oven-safe Dutch oven over medium-high heat.
5. Sear pork chunks for 3–4 minutes per side until deeply browned.
6. Pour chicken broth into the Dutch oven, scraping up any browned bits from the bottom.
7. Cover and transfer to the oven.
8. Braise pork for 3 hours until fork-tender.
9. Remove pork from oven and shred with two forks directly in the pot.
10. While pork cooks, rinse rice under cold water until water runs clear.
11. Combine rice with 2 cups water and 1/2 tsp salt in a saucepan.
12. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
13. Remove rice from heat and let stand, covered, for 5 minutes.
14. Fluff rice with a fork before serving.
15. Heat black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally.
16. Season beans with 1/4 tsp salt.
17. Assemble bowls by dividing rice, pulled pork, and beans evenly.
Generously pile the shredded pork over rice for a hearty base. The tender meat soaks up the smoky spices, while the beans add creamy texture. Top with fresh salsa or avocado for extra freshness.
Pulled Pork Cornbread Casserole
Kickstart your comfort food game with this hearty pulled pork cornbread casserole. It layers tender shredded pork with sweet cornbread batter for a satisfying meal. Perfect for busy weeknights or casual gatherings with minimal cleanup.
Ingredients
– 2 cups cooked pulled pork (store-bought or homemade)
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
– 1/4 cup granulated sugar
– 2 large eggs
– 1/4 cup vegetable oil (or any neutral oil)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup corn kernels (fresh, frozen, or canned, drained)
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Grease a 9×13-inch baking dish with oil or nonstick spray.
3. Spread the 2 cups of cooked pulled pork evenly across the bottom of the dish.
4. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
5. In a separate bowl, beat 2 large eggs until frothy.
6. Add 1 cup buttermilk and 1/4 cup vegetable oil to the eggs, whisking to combine.
7. Pour the wet ingredients into the dry ingredients, stirring just until no dry streaks remain.
8. Gently fold in 1 cup corn kernels.
9. Spread the cornbread batter evenly over the pulled pork layer.
10. Sprinkle 1/2 cup shredded cheddar cheese on top.
11. Bake at 375°F for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
12. Let the casserole rest for 5–10 minutes before serving.
You’ll love the contrast between the moist, savory pork and the slightly sweet, crumbly cornbread topping. For a fresh twist, serve it with a dollop of tangy coleslaw or pickled jalapeños to cut through the richness.
Pulled Pork Empanadas with Spicy Mayo
Pulled pork empanadas deliver savory satisfaction in every handheld bite. This recipe transforms leftover pulled pork into crispy, golden pockets with a spicy kick. They’re perfect for game day snacks or easy weeknight dinners.
Ingredients
– 2 cups cooked pulled pork, shredded
– 1 package (14 oz) empanada dough discs, thawed if frozen
– 1/2 cup mayonnaise
– 1 tbsp hot sauce (adjust heat level to preference)
– 1 tsp lime juice
– 1 egg, beaten (for egg wash)
– Vegetable oil for frying (or any neutral high-heat oil)
– Salt to taste
Instructions
1. Place pulled pork in a medium bowl and break up any large chunks with a fork.
2. In a small bowl, combine mayonnaise, hot sauce, and lime juice to make spicy mayo.
3. Measure 2 tablespoons of spicy mayo and mix thoroughly with the pulled pork.
4. Reserve remaining spicy mayo for serving in a separate container.
5. Lay empanada dough discs on a clean work surface.
6. Spoon 1/4 cup of pork mixture onto the center of each dough disc.
7. Brush edges of dough with beaten egg using a pastry brush.
8. Fold dough over filling to create half-moon shapes.
9. Press edges firmly together to seal, then crimp with a fork.
10. Heat 2 inches of vegetable oil in a heavy pot to 350°F, checking with a deep-fry thermometer.
11. Carefully place 2-3 empanadas into the hot oil using tongs, avoiding overcrowding.
12. Fry for 3-4 minutes until golden brown, flipping halfway through cooking.
13. Remove empanadas with a slotted spoon and drain on paper towels.
14. Repeat frying process with remaining empanadas, maintaining oil temperature at 350°F.
15. Let empanadas rest for 2 minutes before serving to allow filling to set.
Not only do these empanadas feature a crispy, flaky crust that shatters with each bite, but the tender pulled pork inside stays remarkably juicy. The spicy mayo dipping sauce cuts through the richness with its tangy heat. For a creative twist, serve them alongside a crisp cabbage slaw or pickled vegetables to balance the meal.
Summary
Hopefully this collection has shown you just how versatile leftover pulled pork can be! From tacos to pizza to breakfast hash, these 18 recipes will transform your leftovers into exciting new meals. Give them a try and let us know which ones become your favorites in the comments below. Don’t forget to share these delicious ideas on Pinterest for your fellow home cooks to enjoy!
