Ok, so you just made a whole pork shoulder over the weekend, now what the hell are you supposed to do with all the leftovers? If you are like me, you will get sick of eating that much BBQ, there is only so much of the same food I can eat before saying f*ck it, and end up giving the leftovers to the dogs.
Anyone who knows how big an entire pork shoulder is knows how necessary these leftover recipes are. You will need:
- 1/4 cup balsamic vinegar
- 3 TB dried basil and oregano
- 1 tea of onion powder
- 6 cloves of garlic
- 2/3 cup sun-dried tomatoes chopped(I get mine dried like raisins, but packed in oil will work too)
- 1/2 an onion
- a sprinkle of parsley
- crushed red pepper (to taste)
- 2 cans of diced tomatoes(I buy the tetra-paks that are 26 ounces, but the cans are usually 14 ounces)
Heat the sauce in a dutch oven and stir until everything is combined. Add in your leftover pulled pork and heat thoroughly. Sprinkle with parsley and serve!
Wait….there’s more! No BBQ? No problem(I am talking to you Megan). You can take a pork shoulder roast or picnic roast, and cook it indoors too. I have had it both ways and it is equally delicious!
Preheat the oven to 250F and start warming up your dutch oven on the stove with a bit of cooking oil. If you don’t have a dutch oven use a heavy for browning skillet and then transfer the pork to a roaster or oven safe pan with a lid or covered in tin foil(maybe even a crock pot if you want to throw it on before work and come home to a perfect dinner). Add in the balsamic vinegar and deglaze the tasty bits off the bottom of the pan, then add in your sauce ingredients. Stir until combined, then cover and put that awesomeness in the oven for 4-5 hours. After a few hours, check the pork, it should start to pull apart easily. Pull the chunks you can apart, give it a quick stir, and back in the oven for another hour or two.
I did not really time this, I just left it in the oven all afternoon. Once it breaks apart into pulled pork easily it is done! I usually check periodically, then turn the oven down to 175 or off and leave it in there until my hubby gets home to enjoy that deliciousness. Chances are you will not burn this if it stays in for a few extra hours.
Also the SousVide and TX Bar Organics recipe showdown voting is up, please take a minute to vote for Primal Smoke and get yourself entered to win a great gift card! What BBQer wouldnt want 200$ of free beef?
January 29, 2013 at 3:40 pm
February 8, 2013 at 1:04 am
We dropped by. Thanks for having us!
July 26, 2013 at 10:26 pm
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July 30, 2013 at 2:37 pm
Thanks for the tip but I am just sharing recipes, not trying to win a Pulitzer.