Due to a surplus of pork, I had occasion this week to make a few easy dishes utilizing leftover pulled pork. It was a good, pork-filled week, and I figured I’d share a few of the recipes with you.
First, Veggie Mac and Cheese with Pulled Pork Topping.
This is really a clean-your-fridge out recipe in more ways than just the leftover pork. Don’t have bell peppers? Omit them, or sub them for something else in your fridge. No peas? Same thing. Use corn, or carrots, or zucchini. Whatever you like best can go into this.
Veggie Mac and Cheese with Pulled Pork Topping
12 oz elbow pasta (or other small pasta, I used a bag of Wacky Mac)
4 oz sharp cheddar cheese
4 oz pepper jack cheese
2 cups milk
2 tbsp flour
2 tbsp butter
2 tsp dry mustard
1 egg, beaten
1 tsp salt
1 tsp black pepper
2 sweet bell peppers, chopped (I had a red and yellow in my fridge)
4 cloves garlic, minced
1 yellow onion, chopped
1 cup frozen peas
Cook the pasta according to package directions.
Melt the butter in a large skillet. Add the garlic and cook until fragrant, about 1 minute. Add the flour, and mix thoroughly, cooking for a minute or two. Slowly stream the milk in, whisking vigorously the entire time, until fully combined. Bring to a simmer, stirring constantly.
Take about ¼ cup of the sauce, and stream very slowly into the beaten egg, whisking constantly to ensure the egg doesn’t curdle. Whisk egg mixture into the sauce in the pan. Cook until thickened. Add salt and pepper to taste. Remove from heat and add cheese, stirring until melted.
Add the pasta to the sauce and stir to coat. Divide between 6 ramekins. Top with Pulled Pork (recipe below), and broil 3-5 minutes until top begins to crisp. Serve.
Pulled Pork Topping
16 oz pulled pork
2 tbsp avocado oil (or other cooking oil)
½ cup BBQ sauce (I had Frank’s Sweet and Zesty)
3 tsp Sriracha
2 tbsp Worcestershire sauce
2 tbsp A.1. Sweet Mesquite BBQ seasoning
Salt and pepper to taste
Mix BBQ sauce, sriracha, Worcestershire, and BBQ seasoning until well combined. Taste and add salt and pepper to preference.
Heat oil in large skillet over high heat. Once hot, add pork, spreading out in the pan. Cook for 2-3 minutes until crispy. Stir and continue to cook until crispy to your liking. Add the sauce into the pan and stir to coat, allowing it to caramelize another minute or two.
Because that caramelized pork from Half Baked Harvest was so delicious, I made a similar batch with the last of the leftover pork, and served it over my Bacon Fried Rice and drizzled it with Tonkatsu sauce to serve.
16 oz pulled pork
2 tbsp avocado oil (or sesame oil)
1 tbsp brown sugar
4 tbsp low sodium soy sauce
4 tbsp rice vinegar
Pepper, to taste
Combine soy sauce and rice vinegar.
Heat oil in large skillet over high heat. Once hot, add pork, spreading out in the pan. Cook for 2-3 minutes until crispy. Sprinkle in brown sugar. Stir and continue to cook until crispy to your liking. Add the sauce into the pan and stir to coat, allowing it to caramelize another minute or two. Add pepper to taste. Serve over Bacon Fried Rice.
I hope you’ll try one of these quick, easy, and satisfying recipes. If you do, please snap a photo and hashtag it #messycountersfp. I’d love to see what you make!
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Do you like to repurpose leftovers?