Leftover Pulled Pork Recipes

Leftover Pulled Pork Recipes

Pulled pork is one of my favorite cuts. I love how versatile it is and the unique flavor you get from cooking pork low and slow with lots of smoke flavor. But sometimes we cannot finish a whole batch of pulled pork.

You can store leftover pulled pork for later use in several different ways to help prolong its shelf life. In this article, I’ll go over the recipes for leftover pulled pork.

What is pulled pork?

Pulled pork is pieces of meat, typically pork shoulder or Boston butt. The pieces are seasoned with spices and smoke flavoring, then slow-cooked in a smoker for several hours. Once cooked, the meat is then pulled apart into shreds or strings with two forks.

It’s not necessary to cook a whole hog to have some leftover pulled pork because other cuts can be used as well. A great substitute would be the tenderloin cut which makes excellent pulled pork sandwiches!

Things to look for when choosing pork:

When choosing the pork for this dish, there are a few things you should look for.

The first thing you should do is to look for a “country-style” cut. This means the meat has a layer of fat on one side and a piece of pork loin on the other side.

Another important factor when choosing your pork shoulder is the color. The best choice would be a light pinkish-gray color with lots of marbling throughout the meat, which indicates that it was raised humanely and that it contains plenty of moisture due to all the fat content – this fat will help keep your pulled pork juicy as well!

A third factor you have to consider is how much bone the cut has. If possible, try to pick out where there’s less bone so you can enjoy more tender bites without having small pieces of bones.

One way to ensure you’re choosing the best cuts is to choose local farmers that practice organic techniques; it’s not necessary, but helps.

What types of smokers are out there?

There are many types of smokers available from different manufacturers. Below is a list of the most popular options people choose from when smoking meat.

– Offset

– Vertical

– Water smokers

– Cabinet style smokers

Offset – This is the most common type of smoker found at BBQ competitions all over the world. It uses propane to provide heat, which means you have to have a tank that attaches directly to the unit. Offset smokers also require wood chunks or chips for smoke flavoring. A drawback about offset smokers is that if it’s windy outside, your flame may go out since there isn’t any way for oxygen to come in through the bottom of the firebox. Also, during warm summer days, you will need to add more fuel as well as water to keep it burning smoothly. 

Vertical – This type does not use charcoal or propane to provide heat. Instead, the heat source is electric or wood chips. This smoker is easier to use than an offset because you don’t have to worry about your flame going out if it’s windy outside, but it still takes constant monitoring, especially during hot summer days. 

Water Smokers – These smokers are very easy to use and maintain compared to other styles of smokers. They don’t require any special skills or careful calculation of fuel usage or oxygen intake. Water smokers also produce less smoke than other types of smokers while maintaining a great flavor profile in the meat. However, they do require some amount of attention due to how long it can take for water smokers to cool down after cooking; many times people will let them sit overnight before removing the meat from the cooking chamber.

Cabinet Style – This style does not need water or electricity to function properly, and is considered to be very easy to use as well as maintain. They produce a lot of smoke compared to other styles of smokers, however, they can take up more room than offset and vertical smokers. Cabinet styles also tend to cook very slowly just like water smokers do which means you may have issues with food spoilage if you’re trying to process too much at one time.

Which type should I choose?

The best type for beginners would be a water smoker or cabinet style since they are so easy to use and maintain compared to offsets and verticals; however, if you plan on smoking regularly, an offset or vertical smoker is probably a better option.

When smoking pork, there are two methods to choose from: hot and cold smoking. 

Hot Smoking – This method cooks the meat while imparting a smoky flavor at the same time. It can be done in an hour or less depending on how thick your cut of meat is; thicker cuts will require more cooking time (which also means more fuel usage) but you’ll produce delicious results regardless. You can do this by either using propane burners directly placed under the cooking chamber or placing the fuel source in the firebox and letting it heat up before transferring it into the cooking chamber after you’ve prepared your wood chips for smoke flavoring 

Cold Smoking – If you don’t have the time to do hot smoking, this is a great alternative since it will take twice or three times as long. Cold smoking does not cook the meat at all; it just adds flavor while retaining moisture inside the meat. This can be done by using an electric burner for heat while placing wood chips in a pan underneath it to provide smoke flavoring, and then leaving your cut of meat on top of that pan with another empty one above it that catches any juices dripping from the meat during the process.

How much pork should I smoke for dinner?

You can smoke anywhere from 1 pound to 8 pounds of pork at a time depending on the smoker you have. For instance, cabinet styles can hold up to 8 pounds while offsets and verticals only hold about 4 pounds due to size limitations.

When planning your cut of meat, choose one that is around ¼” thick or thicker so it doesn’t cook too fast inside the smoking chamber which means you won’t lose any moisture in your pork whatsoever. If it’s too thin, you’re going to end up with dry pork no matter how long you cook it – even if that takes all day.

How to store leftover pulled pork?

There are two recommended ways to store leftover pulled pork: 

Freezing – Just make sure you use an airtight container or baggie before placing the meat inside the freezer since it will lose moisture over time. If your pork is already cooked, you can freeze it for up to three months without any issue. However, if you plan on cooking it first and then freezing it, you have to do so within two days of cooking it. Otherwise, all that work will potentially go to waste.

Refrigerating – Even though cold smoking doesn’t cook the meat at all, sometimes using a water smoker just won’t be enough because of how thick your cut of meat is or how little time you have available. In cases like these, refrigeration is another great alternative, and it’s even recommended by most chefs. Just make sure you use an airtight container or baggie to store the pork in this time around since it will be covered with a sauce or seasoning mix of some sort. You can refrigerate your pork for up to 3 days without any issue whatsoever, which allows you more time to prepare meals with it before you have to discard leftovers.

How to reheat leftover pulled pork?

To reheat your leftover pulled pork, you have to use the safest possible method with the lowest chance of losing any moisture. However, always keep in mind that not all methods are equal since some don’t require you to cook it as long before eating it.

Microwave – This is the quickest and safest way to do it without compromising any of its flavor or moisture. Just make sure you use an airtight container or baggie before placing the meat inside the microwave since it will lose moisture over time, just like in the cooling process. Then, just heat it up for about 2 minutes at a time until it warms up throughout; stir in between each heating cycle so that all parts get evenly heated through. You can also use this method for cold smoking, but make sure you remove excess seasoning mix prior to cooking with microwaves since some individuals are sensitive to certain types of seasonings when cooked this way.

Oven – Using an oven to reheat your pork is also just as safe as using a microwave, but it does take longer since you’ll have to bake it for about 30 minutes before serving. It’s recommended that you use the same container or baggie you used for your microwave heating method above; make sure there’s no excess seasoning mix on top of the inside of the baggie before placing the meat inside or else it will end up baking into your pork instead.

Griddle – Not only can you use a griddle to cook fresh (uncooked) pork but you can also use one to heat up leftovers too. Just place it over medium-low heat and let preheat for 5 minutes prior to your desired cut of meat onto the griddle. The amount of time and heat you use depends on how much pork you’re reheating and what method you used to cook it – microwave, oven, or both. The goal is to warm the meat inside without overcooking it so that it doesn’t lose any moisture whatsoever. If using a microwavable baggie, make sure there’s no excess seasoning mix along its edges since it will end up burning during your heating process if not cleaned prior to cooking. You can also use butter as an alternative for those who like their pork with a bit of added flavor; make sure the butter fully melts over top before serving (or eating) though!

Grill – Just like using a griddle, this method requires preheating the grill to medium-low heat prior to placing any pork with additional seasonings onto it. The goal is the same as using a griddle, only this method typically takes longer since you’ll have to constantly monitor its temperature so that it doesn’t burn. Just remember that timing will vary depending on which type of oven you used to cook your pork in (microwave, oven, or both) and how much extra seasoning mix was applied prior to microwaving or baking.

Smoking – This method will take the longest but it’s still safe if done right. You can either use cold smoking or hot smoking for leftover pulled pork; just make sure your temperature stays low enough during the entire process so that nothing! That means constantly checking on it and adjusting the temperature accordingly. If using a smoker, remember that hot smoking requires smoke to be applied throughout the entire process while cold smoking only requires it during the beginning stages.

What can I do with leftover pulled pork?

There are many options for leftover pulled pork; here are just some of them:

– Sandwiches – If you have leftover pulled pork, it’s great for sandwiches. Put some on a bun with barbecue sauce and coleslaw for one of the best sandwiches ever.

– Nachos – Ditch the taco beef and tortilla chips next time you’re making nachos at home; use your leftover pulled pork instead! Mix it up with cheese, jalapenos, sour cream, salsa, or whatever else you like to create the ultimate plate of nacho goodness.

– Quesadillas – This is another Mexican-style dish that uses up leftovers perfectly. Just put some leftover pulled pork inside a tortilla along with cheese and peppers before toasting it in a pan until browned. You can add barbecue sauce for an extra kick of flavor if you’d like.

– Soup – Add leftover pulled pork to a bowl of hot soup with some corn, potatoes, and carrots mixed in. It’s the perfect comfort food that will warm you up on a cold night!

– Tacos/Tostadas – You can use your leftovers to make tacos or tostadas by adding diced onions and cilantro along with cheese, sour cream, and salsa sure to bring a smile to anyone’s face dying for this tasty Mexican dish. 

– BBQ Pizza – If you have a pizza oven, try making a BBQ pork pizza with your leftover pulled pork. You can add onions, green peppers, and pineapple for a Hawaiian-type taste, or just use the barbecue sauce by itself to create an amazing concoction perfect for any time of day!

– Soup – Add leftover pulled pork to a bowl of hot soup with some corn, potatoes, and carrots mixed in. It’s the perfect comfort food that will warm you up on a cold night!

Good leftover pulled pork recipes:

Pulled Pork Nachos Recipe (serves 4 as a meal)

Ingredients:

½ teaspoon black pepper

1 tablespoon chili powder

¼ teaspoon ground cumin

1 tablespoon cornstarch, dissolved in 3 tablespoons water to make a slurry (optional) 12 ounces of cooked pulled pork, about two cups

2 cups shredded Monterey Jack cheese (8 ounces)

16-ounce bag large tortilla chips, lightly salted or your favorite flavor works great!

Directions: 

Preheat the oven to 425 degrees Fahrenheit and lightly grease a 9×13″ baking pan. Place pork in a medium bowl and stir in seasonings, chili powder to taste. Fold in cheese. Add water to thin out the mixture if desired – this is optional but makes for easier spreading on chips later. Spread pork over the bottom of the prepared pan and sprinkle with extra chili pepper or cumin if desired. 

Bake for 20 minutes or until hot throughout and bubbly at the edges. Remove from oven and spread tortilla chips across the top evenly; press down slightly so they stick to pork. Bake an additional 8-10 minutes or until cheese has melted smoothly over the top of the nachos. Top with jalapenos, sour cream, salsa, pico de gallo, tomatoes, etc – whatever you like! Serve immediately as a large platter or cut into bite-sized pieces for smaller servings. Enjoy!

Leftover pulled pork sandwiches with slaw

Ingredients:

8 ounces leftover pulled pork 

¼ cup mayonnaise

2 teaspoons prepared mustard

3 tablespoons of your favorite barbecue sauce (optional)

4 hamburger buns, toasted, if desired

2 cups coleslaw mix 

Directions: 

Place the pork in a large bowl and add enough barbecue sauce to coat it well. Mix in the mayonnaise and mustard until combined. Spread onto your toasted buns with some coleslaw on top for an amazing sandwich that tastes just like summer!

Leftover pulled pork tacos

Ingredients:

8 ounces leftover pulled pork

1 tablespoon chili powder (optional)

½ teaspoon black pepper (optional)

1 tablespoon cornstarch, dissolved in 3 tablespoons water to make a slurry (optional) 

8 soft taco shells or hard taco shells if you prefer them crunchy! Toppings include your favorite taco toppings like shredded cheddar cheese, diced tomatoes, red onion, sour cream, green onions … anything else you like on your tacos! Plantain chips are also great with this recipe. 

Directions: Place the pork in a large bowl and add enough barbecue sauce to coat it well. Mix in the mayonnaise and mustard until combined. Spread onto your toasted buns with some coleslaw on top for an amazing sandwich that tastes just like summer!

Leftover pulled pork sliders

Ingredients: 

8 ounces leftover pulled pork, chopped into small cubes 

½ teaspoon black pepper 

4 hamburger buns, sliced in half horizontally

Directions: 

Place the cubed pork along with the black pepper in a medium saucepan over low heat. Cook until hot throughout and heated through before spooning onto each of the bottom halves of your hamburger buns. Top each one with bun tops or pickles if desired – your favorite burger toppings work great too! Makes four servings.

Leftover pulled pork breakfast hash

Ingredients: 

1 tablespoon olive oil, divided

½ chopped white onion, diced

2 cups leftover pulled pork, cut into cubes 

¼ cup water or leftover broth from cooking the pulled pork from at least 3 hours prior works great! 

1 red bell pepper, seeded and diced (optional)

2 teaspoons fresh garlic, minced (optional) 

4 eggs, whisked for each serving you want to make if desired Salt and pepper to taste Fresh parsley or cilantro if desired 

Directions: 

Heat a large skillet over medium heat. Add about half of the olive oil and allow it to get hot. Add in the onion; sauté lightly until they become translucent. Add in the leftover pork cubes and water or leftover broth over medium-low heat, stirring often until heated evenly. Add the diced pepper (if using) and garlic (if using); cook for an additional 5 minutes so the flavors can blend together well with all of the ingredients.

Season with salt and pepper to taste if desired; remove from heat. Heat a large nonstick skillet over medium-high heat with about half of the remaining olive oil added. Once hot, add in eggs and season lightly with salt and pepper. Scramble them up as you would normally do for breakfast – this will make 4 servings depending on how many eggs you use! Divide leftover pulled pork mixture evenly onto each plate to your eggs; top with fresh parsley or cilantro if desired!

Leftover pulled pork pizza

Ingredients: 

8 ounces leftover pulled pork, chopped into small cubes 

1 cup barbecue sauce (plus more for serving) 

2 cups mozzarella cheese, shredded 

1 cup red onion, chopped (optional) 

½ teaspoon black pepper (optional) 

1 tablespoon cornstarch dissolved in 3 tablespoons water to make a slurry for brushing the crust if desired. This is optional and just helps with the browning and texture of the crust. You can also use olive oil instead of this step. 

1 12″ prebaked pizza crust 

Directions:

Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add about half of the olive oil and allow it to get hot. Place the cubed pork along with the black pepper (if using) in a large bowl; mix together with your hands evenly until combined.

Add barbecue sauce into this mixture, mixing well until combined evenly into each piece of pulled pork. Spread this mixture onto the pizza crust evenly; top with mozzarella cheese and red onion (optional).

Bake for 14-20 minutes or until cheese is bubbly and melted completely through! Top with additional barbecue sauce if desired before serving alongside coleslaw or vegetable slaw for an extra crunchy texture! 

Leftover pulled pork casserole

Ingredients 

– 8 ounces leftover pulled pork, chopped into small cubes 

– 1 cup barbecue sauce (plus more for serving) 

– ½ cup onion, chopped 

– ½ teaspoon black pepper (optional) 

1 tablespoon cornstarch dissolved in 3 tablespoons water to make a slurry for brushing the crust if desired. This is optional and just helps with the browning and texture of the casserole crust. You can also use olive oil instead of this step. 

1 12″ prebaked pizza crust or 9×13″ baking dish from your leftover pulled pork casserole recipe above as well! 

Directions:

Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add about half of the olive oil and allow it to get hot. Place the cubed pork along with the black pepper (if using) in a large bowl; mix together with your hands evenly until combined.

Add barbecue sauce into this mixture, mixing well until combined evenly into each piece of pulled pork. Spread this mixture onto the pizza crust or 9×13″ casserole dish evenly; top with mozzarella cheese and onion (optional). Bake for 14-20 minutes or until cheese is bubbly and melted completely through! Top with additional barbecue sauce if desired before serving alongside coleslaw or vegetable slaw for an extra crunchy texture!

Leftover pulled pork meatballs 

Ingredients: 

8 ounces leftover pulled pork, chopped into small cubes 

1 cup barbecue sauce (plus more for serving) 

2 cups mozzarella cheese, shredded 

1 tablespoon cornstarch dissolved in 3 tablespoons water to make a slurry for brushing the top of the meatballs if desired. This is optional and just helps with the browning of the meatball topping. You can also use olive oil instead of this step. 

2 sheets prebaked puff pastry dough or homemade pizza dough rolled out thinly on a floured surface for quick and easier prep! If you’re using store-bought dough like Pepperidge Farm Puff Pastry Sheets, thaw them in the fridge overnight before using them. 

Directions: 

Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add about half of the olive oil and allow it to get hot. Place the cubed pork along with the black pepper (if using) in a large bowl; mix together with your hands evenly until combined.

Add barbecue sauce into this mixture, mixing well until combined evenly into each piece of pulled pork. Using your hands or a 1 tablespoon scooper, scoop out even amounts of pulled pork and roll into balls; place on the baking sheet as you work through rolling all meatballs and placing them onto a tray to bake for 20 minutes or until cooked through and browned slightly on top!

Top baked meatballs with mozzarella cheese and place back in the oven for an additional 10 minutes to melt the cheese completely through! Top with additional barbecue sauce if desired before serving alongside coleslaw or vegetable slaw for an extra crunchy texture!

Leftover pulled pork quiche 

Ingredients: 

8 ounces leftover pulled pork, chopped into small cubes 

1 cup of shredded mozzarella cheese or cheddar cheese (plus more for serving) 

2 tablespoons of cornstarch dissolved in 3 tablespoons of water to make a slurry for brushing the top of the quiche if desired. This is optional and just helps with the browning of the quiche’s crust. You can also use olive oil instead of this step. 

Directions: 

Preheat oven to 350 degrees F. Heat a large skillet over medium heat. Add about half of the olive oil and allow it to get hot. Place the cubed pork along with BBQ sauce in a large bowl; mix together until combined evenly with each piece of pulled pork. Spread this mixture onto the prebaked crust or 9×13″ casserole dish evenly. Top with mozzarella cheese and onion (optional). Bake for 25-35 minutes or until the top is cooked through and browned slightly! Serve alongside coleslaw, vegetable slaw, or potato salad if desired!

 

FAQs 

How long does leftover pulled pork take to reheat? 

To reheat a whole recipe of leftover cooked pulled pork, allow 4-5 minutes of cooking time on high heat either in a microwave or stovetop if desired with additional barbecue sauce. 

How many times can you reheat pulled pork?

Leftover cooked pulled pork can be reheated twice if stored in an airtight container. Always allow the meat to cool before placing it into an airtight container for storage purposes. 

How long can you keep leftover pulled pork? 

Leftover pulled pork can stay in the fridge for up to 3 days if wrapped tightly inside of aluminum foil or an airtight container. It is best if eaten within the first 24 hours after baking it but will last up to 3 days before it begins to dry out and lose its freshness! Just be sure not to store your leftover pulled pork at room temperature, always store it covered either in a fridge or freezer. 

How long should you wait before refrigerating cooked food? 

Cooked food should be allowed to cool down before being refrigerated. Depending on the amount of time it takes for this method varies, you should never place hot cooked foods into an airtight container! It is best if, after cooking, you allow large dishes to cool down for 15-45 minutes before transferring your dish into an airtight container for storage purposes in the fridge. 

Does reheating meat change its nutritional value? 

Reheating meat can slightly lower protein quality but does not decrease protein amounts or calorie content when reheating larger amounts of leftover pulled pork. If anything, reheated meats may lose some vitamin content in higher-end cuts of meats that are leaner in nature. However, with pork specifically having very high amounts of protein, reheating will not drastically change the amount of protein that you are ingesting, just slightly decrease its quality slightly. 

How long can you store cooked food in the freezer? 

Cooked foods should be frozen immediately after cooling down for at least 30 minutes before transferring into an airtight container if desired. Meats (pork specifically) can stay in the freezer for up to 3 months if stored properly inside of an airtight container or freezer bag! The items must be completely cooled first before being placed inside of your freezer and removed to thaw out only when cooking. Never thaw out your meats on a countertop or leave them at room temperature because it could compromise its quality! Always allow cooked meat to thaw out inside of your refrigerator before use. If you are in a hurry to eat the meat, you can always defrost it inside of your microwave or by placing it into a sink filled with cold water that is constantly changing its temperature! 

Can you get food poisoning from leftover pulled pork?

No, you cannot get food poisoning from leftover pulled pork! Leftover meats that are properly stored in airtight containers or wrapped tightly inside of foil can last up to 3 days in the fridge before beginning to dry out. Food poisoning is caused by bacteria growing on improperly stored foods at temperatures above 40 degrees Fahrenheit. Always keep leftovers refrigerated if they are not being saved for later and consume them before the date stamped on your dish so you do not get sick! 

How do you know if your leftover pulled pork has gone bad?

There are a few things to look out for when determining if your leftover pulled pork has gone bad.

First, look out for any changes in color. Pulled pork that is beginning to dry out will appear slightly more brown than usual while wet pulled pork will look bright pink or red in color, depending on the amount of barbeque sauce you used. If your meat has begun to lose its original bright colors, it is most likely past its best-by date and time to toss it out!

Second, smell the dish before taking a bite into it. Bad meats often have an extremely pungent ammonia smell that can be easily detected by just sticking your nose near the top of the dish. Although this scent does not necessarily mean that there are any harmful bacteria growing inside of your food at this point, this could be a sign that your meat is going bad and it’s time to head to the trash can.

Lastly, examine whether or not your pork is slimy in nature. Sliminess of the meat is a clear sign that harmful bacteria have begun to grow on your dish and should be thrown out immediately for health reasons!

How do you moisten leftover pulled pork?

There are two ways to moisten your leftover pulled pork! The first method is by adding moisture to the dish while reheating it in a pan or microwave. This can be done simply by adding 1/4 cup of water into the dish before heating it up for an additional 5 minutes. The second method is by adding other juices or sauces into your dish, depending on what you used when originally cooking it! If you would like to keep your meat dry, just avoid performing this step altogether!

What happens if you eat pork that has gone bad?

Eating bad pork can result in food poisoning or an upset stomach. Some symptoms that you may experience are bloating, vomiting, nausea, and diarrhea. If any of these symptoms occur after eating your barbeque pulled pork, head to the local doctor immediately so they can give you a diagnosis!

Is it ok to reuse sauce for pulled pork?

Yes! Reusing sauces for your leftover pulled pork will not cause any adverse effects on your dish. However, it is important to be aware of the shelf life of barbeque sauce and how long it will last before beginning to go bad. Leftover sauces can typically last up to a month in your refrigerator if stored properly inside of an airtight container or freezer bag.

Do you need to re-season leftover pulled pork?

No, you do not need to re-season your leftover pulled pork! All of the ingredients have already been added to your dish during cooking. If your pulled pork has begun to lose some of its flavors, simply add a few drops of bbq sauce onto it if desired!

How do you thaw pulled pork?

The best way to thaw pulled pork is by leaving it overnight in the refrigerator. Even this method may yield slightly mushy pulled pork so avoid thawing your dishes for too long! Pulled pork can be defrosted in its original, sealed container inside of a fridge within 24 hours. If you are pressed for time or are planning on eating your dish within the same day, cut your meat into smaller pieces and run the frozen blocks under cool water for 5-10 minutes. Not only will this help speed up the process but it will allow you to defrost each piece of meat at a much faster rate!

 

Conclusion

Leftover pulled pork can be used in a variety of dishes! Slice up your bowl of leftovers and serve them to your friends or family. You can also use leftover pulled pork in a sandwich or wrap! No matter what you choose to do with your dish, always remember the correct way to reheat and eat it for a delicious dinner!