When I have leftover mac and cheese and pulled pork after a day of barbecuing, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese bombs, stuffed with barbecue-sauced pulled pork and coated in a cornbread crust.
'pulled pork' on Serious Eats
Why choose between pulled pork and Mexican chorizo? Instead, bring them together by braising pork shoulder with chorizo spices, then shred it like pulled pork. The crowning glory: a coleslaw made with corn, mayo, and cotija cheese, just like elote, the Mexican street corn.
With warm weather comes an increase in barbecue consumption, though if I'm being honest, I'm even more of a fan of Mexican chorizo than I am of pulled pork. But why choose between the two? Instead, bring them together by braising pork shoulder with chorizo spices, then shredding it like pulled pork. The crowning glory: a coleslaw made with corn, mayo, and cotija cheese, just like elote, the Mexican street corn.
Pork shoulder is one of the most inexpensive, foolproof, and delicious cuts of meat around. If good flavor-for-the-buck value is what you're looking for, pork shoulder is perhaps the greatest of all bits of culinary alchemy. It's the transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most festive centerpieces imaginable, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory.
Oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers. Here we're seasoning fresh pork shoulder Eastern North Carolina-style with some cider vinegar and a hint of sugar and stuffing it into sandwiches with pickled cherry peppers.
An easy oven-baked pulled pork recipe.
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
This dish calls for a slow cooker, but if you don't have one, you can cook it in a covered Dutch oven. Either way, this pulled pork is a long, slow braise that will leave your house smelling amazing.
This simple pulled pork recipe takes only 10 minutes to prepare, then set it and forget it in your crock pot. Sweet, tender, and delicious.
Pulled pork is the most ubiquitous barbecue in Chicago, but it's not always the best. While it took some effort to track down, there is pulled pork worth celebrating here.
If pigs could fly, they just might take flight to Phil's Dream Pit at the end of their lives to become eternally loved.
Uncle Bub's BBQ in Westmont dishes up tasty smoked meats and superior sides.
You'd be forgiven if your first thought when hearing mention of Georgetown's Bourbon Steak is... well... steak. But that's not what we're here to talk about today. It's about a bar snack at Michael Mina's Bourbon Steak in the Georgetown Four Seasons: the BBQ Pulled Pork Cupcake. A long time fan of Red Lobster's Cheddar Bay Biscuit (who isn't?), Executive Chef Adam Sobel created his own version with cheddar and scallion, despite the original recipe being a closely guarded secret, shaped it into a cupcake, and stuffed it with smoked pork shoulder.
Eli's BBQ sits along the banks of the Ohio River in a nondescript residential neighborhood. There aren't any words on the restaurant's signage; just a straightforward symbol of a pig. And while it may not look like much from the outside, Eli's is worth the porky pilgrimage, if for nothing else than what is the best pulled pork sandwich in Cincinnati.
Unlike its Brooklyn smokehouse neighbors Fette Sau and Fatty 'Cue, which also tout responsibly sourced, high quality meat, Butcher Bar is designed to be a butcher shop first and a restaurant second. As it happens, barbecue was added to encourage thrifty Astorian locals to pay a little more for non-industrial meat. It's a hell of a carrot to complement an already carrot-like stick.
Detroit doesn't exactly have a style of barbecue it can call all its own, which is why Slow's, an institution-in-the-making on the main strip of Michigan Ave doesn't really have a style of its own either. Instead, you'll find their own versions of staples from around the country like Texas-style brisket, Carolina-style pulled pork, or St. Louis ribs.
To get that great slow-cooked smokiness, the spiced and rubbed pork belly or butt is grilled over smoldering coals and wood chips until it gets all pull-apart-y. Tossed in a sauce of sweet-tangy cider vinegar, hot sauce, and chile flakes, our pulled pork is pretty darn close to the real-deal, even more so when topped with finely chopped coleslaw and served on that perfect kind of squishy white bread bun.
Even if you come to Izzoz (pronounced eee-zoz) Tacos with the best intentions of ordering tacos, you may leave the cart with a pulled pork torta ($6.50), which is fine (as long as you also try the tacos at some point). The pork is juicy, slightly sweet and smoky with a punch of heat; it's been slow-roasting overnight with ancho chiles.
This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and a heat that starts to border on excessive. Introduce it to pile of pulled pork though, and it's a match made in barbecue heaven.