Pulled pork is an easy meal to throw together in the crockpot. But, what about the leftovers? Here’s a list of 20+ Recipes for Leftover Pulled Pork, including Leftover Pulled Pork Pizza.
My family loves pulled pork. It’s a staple in our menu because it’s delicious and everyone enjoys eating it. I love making pulled pork because it is a cheap cut of meat and oh so easy to make. And the leftovers? It’s begging to be used again and again!
The best way to cook pulled pork
When I first started making pulled pork I would make it in the slow cooker. Just put all the ingredients in the crockpot, turn it on and walk away. But after my husband perfected slow roasting a pork shoulder in the smoker, we have gotten spoiled and prefer our pork on the grill.
Which is better? I guess it all depends on how much time you want to spend. Although grilling your pork yields the best tasting pulled pork I ever had, not everyone has the time to deal with a grill. In that case, nothing beats the slow cooker pulled pork. And of course, you can make it crispy at home by finishing it off in the oven. So many choices!
The best cut of meat for pulled pork
If you are making pulled pork, you have several choices in meat cuts. The most common choice is the pork shoulder. It is the lower part of the pork shoulder and includes part of the front leg quarter. Because it includes part of the leg muscles, this cut needs more time to break down and tenderize.
Another popular cut of meat for pulled pork is a Boston butt. Strange name, but it is from the high part of the pig’s shoulder, above the shoulder blade, and not the acutal butt of the pig. It has a lot of marbled fat, making it ideal for the grill and it includes part of the picnic shoulder.
The picnic shoulder, or picnic ham, is a shoulder cut with the shank attached. This cut is cheaper than the other cuts because it requires less work butchering it, and it contains more bone.
Best ingredients to add to pulled pork
Pulled pork is also not a tedious meal because you can add any flavors you want to the sauce while it cooks, or even afterwards. When in a pinch, I go simple with store-bought bbq sauce. But when I’m feeling creative, I make my own sauce and add orange juice, pomegranate concentrate, whiskey or countless other flavorings to make my sauce sing.
When grilling our pork for pulled pork, we use a dry rub – a mix of spices like paprika, chile pepper, brown sugar and garlic powder. I swear no two rubs my husband uses for the grill are alike.
Leftover pulled pork recipes
And when you are cooking up a massive pork shoulder roast or pork butt roast, you are blessed with leftovers that taste BETTER the next day. But what can you do with leftover pulled pork?
Think outside the bun, because here it is…
- Mix it in your macaroni and cheese.
- Crown your baked potato with a scoop or make some leftover pulled pork potato skins.
- Make a batch of leftover pulled pork nachos.
- Try some pulled pork enchiladas or even taquitos.
- Stir some into your next batch of chili.
- Top your salad with some bbq goodness, like this chipotle lime carnitas salad.
- Dollop the pork into baby lettuce cups or endive for a gluten-free treat.
- Wrap them in gyoza and make some pulled pork won tons or dumplings.
- Go one-step further and roll them with cabbage or collard greens to make leftover pulled pork egg rolls.
- Or, wrap them in dough to make empañadas.
- Enjoy it for breakfast in a pulled pork sweet potato hash or pulled pork eggs benedict.
- Combine it with queso for a game-day dip.
- Go Cajun and serve it over rice and beans.
- Go Asian and serve it with noodles, bean sprouts, bamboo shoots and snap peas.
- Go Asian in a different way an stir it in your fried rice.
- Enjoy it in a savory crêpe.
- Smother some over your french fries and top with cheese.
- Bake your leftover pulled pork into a quiche.
- Stuff it in an Anaheim chile, jalepeño or bell pepper!
- Still eat as a sandwich, but switch out the bread. Try tortillas, lavash, pretzel rolls, focaccia or challah.
- Heard of fried chicken and waffles? Why not pulled pork and waffles!
- Hello – pulled pork pizza (recipe below)!
- Bake it in phyllo, puff pastry or pie crust to make leftover pulled pork hand pies.
Need a pulled pork recipe?
I have made so many different versions of pulled pork for my family, and they all have a special place in our heart. However you do end up cooking your pulled pork, I encourage you to mix things up and try something new:
Leftover pulled pork pizza recipe
For leftover pulled pork pizza, you can all homemade or go easy on yourself with pre-made ingredients. That means refrigerated pizza dough, store bought marinara, store bought barbecue sauce and shredded cheese.
If you prefer to go all homemade, then by all means, go for it. I won’t be offended. And of course, you can do a little of both.
My daughter is always on board to make homemade pizza dough. She also loves playing with slime. There is something about smashing that dough and massaging it into submission that she finds relaxing.
Me? Not so much. Must be motherhood, because my patience level isn’t that high. I like to use Trader Joe’s pizza dough. Again, your choice.
Once you get the dough prepped and on your pizza pan, it’s time for the sauce. I like to use 50-50 marinara and barbecue sauce. Not too much zing, but just enough.
Then pile on the shredded sharp cheddar cheese and slices of red onions. I’m not a pineapple fan on my pizza, but if you like to add something sweet, go for it.
This leftover pulled pork pizza turned out so tasty. Not too much barbecue sauce, but just enough. I also like to top it with fresh cilantro and some arugula, but not everyone is a fan of salad on their pizza. Serve a spicy arugula salad on the side, if you prefer.
And keep making that pulled pork!
- 1 1/2 tsp active dry yeast
- 1/4 cup lukewarm water
- 1/2 cup cold water
- 1 1/2 TBS extra virgin olive oil
- 1 2/3 cups sifted all purpose flour, plus 1/4 cup for kneading
- 3/4 tsp salt
- 1/2 cup marinara sauce
- 1/2 cup barbecue sauce
- 2 TBS corn meal
- 2 cups shredded sharp cheddar cheese
- 1 cup leftover pulled pork
- 1/4 red onion, cut into rings or slices
- 2 TBS diced fresh cilantro
- handful of fresh arugula
- In a measuring cup combine yeast and warm water.
- Wait until mixture is creamy, about 10 minutes.
- Stir in cold water and olive oil.
- In a medium bowl mix flour and salt with a fork.
- Pour yeast mixture into the flour mixture and mix until sticky dough forms.
- Place dough on well-floured surface and knead until smooth, about 10 minutes.
- Cover dough with towel, in a bowl and cover for 15 mins.
- Knead dough again and place dough on a clean towel, in a bowl and let rise until doubled in size, about 1-2 hours.
- Dough can be refrigerated for up to 48 hours.
- Flour covered dough can also be placed in a freezer bag and placed in a freezer for up to 1 month. When ready to use, make sure pizza dough is at room temperature.
- Preheat oven to 500ºF.
- In a small bowl, mix together marinara and barbecue sauce.
- Prepare 9-inch pizza pan by scattering corn meal evenly over it.
- Spread dough onto prepare pan and add spread bbq-marinara sauce evenly over the pizza dough.
- Scatter shredded cheese evenly over the sauce.
- Place pulled pork and onions over the cheese.
- Bake for about 10-15 minutes, or until cheese is brown and bubbly.
- Garnish top of pizza with cilantro and arugula and serve.
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Serving Size:1/4 pizza
Amount Per Serving:Calories: 578.9 Total Fat: 21.2g Saturated Fat: 8.8g Trans Fat: 0.8g Unsaturated Fat: 3.8g Cholesterol: 56.3mg Sodium: 1503.3mg Carbohydrates: 72.5g Fiber: 5.2g Sugar: 20.4g Protein: 28.0g