31 Recipes with Shredded Pork To Use Up Leftover Meat

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Pork Green Chili

Smoked Pork Green Chili Slow Cooker Meal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘6’, ‘6 servings’]

This slow cooker smoked pork green chili recipe comes together quickly! Serve it with homemade tortillas or even tortilla chips.

Ingredients

• 15.5 oz Kidney beans (light red, drained)
• 15.5 oz Kidney beans (dark red, drained)
• 15.5 oz Great Northern beans (drained)
• 2 cups Pork (pulled)
• ½ cup Onions (chopped)
• ½ tbsp Cumin
• ½ tbsp Chili powder
• 16 oz Salsa Verde
• 1 cup Water

Instructions

1. In slow cooker, add all ingredients in order as listed.
2. Cook on low for 3 hours.
3. Serve green pork chili with lime wedges and tortilla chips.

2. Cheesy Smothered Pulled Pork Burritos

Pulled Pork Burrito Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’]

This amazing Pulled Pork Burrito is stuffed with leftover slow cooked smoky pulled pork, diced green chiles, and rice mixture covered in green enchilada sauce and smothered with gooey melted Monterey Jack cheese. Ready in 30 minutes!

Ingredients

• 1/4 cup white rice
• 1/2 lb smoky pulled pork
• 15 oz can green enchilada sauce
• 1/8 tsp chili powder
• 1/8 tsp cumin
• 4 oz can diced green chiles
• 1/2 tsp dried cilantro
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup shredded Monterey Jack cheese (divided)
• 2 burrito-sized tortillas
• 1 green onion for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Prepare rice according to package directions.
3. In a medium bowl, toss smoky pulled pork with 1/2 cup of green enchilada sauce, chili powder, cumin, diced green chiles, cilantro, prepared rice, salt and pepper.
4. Spray an oven safe baking dish with non-stick cooking spray. I love using an oven safe 6.5 x 14.25 inch platter but you could also use an 8 x 8 inch baking dish.
5. Spread 1/4 cup of green enchilada sauce on bottom of baking dish.
6. Scoop half of pork mixture into each tortilla.
7. Sprinkle with 1/2 cup of Monterey Jack cheese, divided evenly between the two.
8. Roll up burritos, folding the ends in like an envelope as you roll.
9. Place burritos seam-side down in prepared baking dish.
10. Pour remaining green enchilada sauce over burritos.
11. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
12. Bake 20 minutes or until burritos are heated through and cheese is melted.

3. Spicy Shredded Pork Breakfast Tostadas

Spicy Shredded Pork Breakfast Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘1’, ‘1 tostada; multiple ingredient amount for the number of desired servings’]

Spicy Shredded Pork Breakfast Tostadas are a filling, earthy start to the day or perfect for any meal. Layering of black beans, eggs, cheese, pork and avocado are together irresistible and yet simple to prepare. The bulk of the dish comes from a slow cooker recipe for the pork that is effortless but yields an sultry, spiced pork that makes these tostadas really special. The recipe is broken down into per tostada portions so multiply the ingredient amount by the number of desired servings for the total quantity needed.

Ingredients

• 1 regular size Corn Tortilla (, lightly warmed in a dry skillet or microwave so it is pliable)
• 1/3-1/2 cup Cheddar Cheese (, shredded)
• 2 eggs (, scrambled (or prepared to your preference))
• 1/3 cup prepared Black Beans ((from scratch or from a can; if canned, drained and rinsed), warmed)
• ½ cup Slow Cooker Pineapple Pulled Pork with cooking sauce reserved and warmed
• 1/8-1/4 small ripe Avocado (, cut lengthwise into slices)
• Lime wedges for a squeeze of citrus
• Fresh Cilantro leaves for garnish

Instructions

1. Either in a dry skillet or microwave, sprinkle grated cheese onto the tortilla and cook just until it begins to melt. Place tortilla onto serving plate.
2. On top of the melted cheese, evenly layer the prepared eggs, then the black beans, followed by the shredded pork. Drizzle with some of the sauce from the slow cooker. Place the avocado slices on top of the tostada and sprinkle with cilantro leaves if desired. Serve with lime wedges.

4. Pulled Pork Chalupa

Pulled Pork Chalupa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb pork shoulder, trimmed and cut into chunks
• 1 cup orange juice
• 1/2 cup salsa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• 8 small corn tortillas
• Optional toppings: shredded lettuce, pico de gallo, sliced avocado

Instructions

1. 1. In a large pot, combine pork, onion, garlic, chili powder, cumin, paprika, orange juice, and salsa. Simmer covered over low heat until the pork is very tender, about 2–3 hours (or use a slow cooker).
2. 2. Shred the pork with forks and return to the sauce; simmer 15 minutes to meld flavors. Season with salt.
3. 3. Warm tortillas according to package directions.
4. 4. Fill tortillas with pulled pork and toppings; fold into chalupa shapes and serve.

5. Kalua Pork

Easy Instant Pot Kalua Pork Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H30M · Total: PT1H45M · Yield: 5

This delicious Instant Pot Kalua Pork recipe is great for weeknight dinners!

Ingredients

• 2 tablespoons olive oil
• 3 lb pork butt, whole roast, bone out
• 2 tablespoons liquid smoke, mesquite, or any flavor
• 1 teaspoon salt, coarse kosher
• 2/3 cup of water

Instructions

1. Set your instant pot to sauté and add the oil.
2. Once the instant pot gets hot, place the pork whole into the instant pot. Sear all the sides of the pork for 3-5 minutes each side.
3. Once seared. Remove the pork and set aside. Add the water and cancel the instant pot setting. Using a wooden spatula, scrape any seared meat remnants to prevent a burn notice.
4. Add the liquid smoke and return the pork to the instant pot. Salt the top of the pork.
5. Seal the lid and pressure valve. Set the instant pot to 90 minutes on high pressure.
6. Once finished, let the instant pot release pressure for 15 minutes then manually release.
7. Remove the pork from the instant pot onto a cutting board. Using some forks, shredded the pork.
8. Serve pork with steamed rice and peppers and pineapple or for gluten-free dinner nix the rice.

6. One Pan BBQ Pulled Pork and Rice

BBQ Pulled Pork and Rice Skillet Supper is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 Servings’]

Turn leftover pulled pork into a fabulous Mexi-Q dinner dish with this one pan recipe. The shredded pork and rice cook with veggies and barbecue sauce to make a easy and delicious meal.

Ingredients

• 1 Tablespoon vegetable oil
• ¾ cup bell pepper (diced)
• ½ cup onion (diced)
• 2 teaspoon garlic powder
• 1½ cups pulled pork
• 1 cup rice
• 2 cups water
• 14.5 oz can diced tomatoes (undrained)
• 15 oz. can black beans (drained and rinsed)
• 1 cup corn kernels
• ¾ cup BBQ sauce
• ½ cup shredded cheddar cheese
• green onions or cilantro for garnish

Instructions

1. Heat 1 Tablespoon vegetable oil in large skillet over medium heat. Add ½ cup onion, ¾ cup bell pepper and 2 teaspoon garlic powder and cook until they start to soften. Season with a pinch of salt and some black pepper
2. Add the 1½ cups pulled pork and 1 cup rice to the skillet with the vegetables. Cook for a couple of minutes, stirring occasionally, until the rice is lightly toasted.
3. Stir in 2 cups water, bring to a boil and then simmer for about 20 minutes. Add a little more water if necessary to keep it from drying out.
4. Once rice is al dente, stir in 15 oz. can black beans, 1 cup corn kernels, 14.5 oz can diced tomatoes, and ¾ cup BBQ sauce.
5. Top with ½ cup shredded cheddar cheese and cook until cheese begins to melt.
6. If you’d like (and you have an oven safe skillet), broil until cheese is bubbly and starting to brown.
7. Garnish as desired. A few ideas include green onions, cilantro, hot sauce, diced tomatoes, and/or lime wedges.

7. Green Chilli Pork Carnitas Tacos

Green Chili Pork Carnitas Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT23M · Yield: [‘6’]

Slow cooker green chili pork carnitas tacos topped with guacamole, cilantro, and queso fresco.

Ingredients

• 1 – 3-4 lb. Pork Loin Roast
• 1 Tablespoon Oil
• 1 Onion (diced)
• 2 Jalapenos (diced)
• (2) 4-ounce cans Diced Green Chilies
• 2 teaspoons Garlic Salt
• 1 teaspoon Pepper
• 1 Tablespoon Cumin Powder
• 3/4 cup Fresh Squeezed Orange Juice
• 1 Lime (juiced)
• 12 Corn Tortillas
• 8 ounce Queso Fresco or Pepper Jack Cheese (crumbled or shredded)
• Guacamole or Avocado (sliced)
• 1/2 bunch Cilantro (chopped)

Instructions

1. Heat large skillet to high heat. Add oil and heat for 1-2 minutes.
2. Add pork loin roast and cook for 5 minutes per side, until golden brown.
3. Once seared, place pork roast into slow cooker or instapot.
4. Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork.
5. Pour in orange juice and lime juice.
6. Cook on low for 8 hours or on high for approximately 5 hours.
7. Once pork is perfectly cooked, use two forks to shred into bite size pieces. Taste and salt and pepper to taste.
8. To assemble tacos: place pork carnitas in corn tortillas and top with queso fresco cheese, guacamole, and cilantro. Optional: tomatillo salsa

8. Chinese Shredded Pork with Peppers

Chinese Shredded Pork with Peppers Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

A classic Chinese stir fry made with thinly shredded pork strips and green peppers. Tender pork, crisp peppers, and ginger make this homestyle dish flavorful and comforting.

Ingredients

• 1/2 lb pork (I used tenderloin), thinly sliced/shredded
• 1 tbsp soy sauce
• 2 tsp cornstarch
• 2 tsp vegetable oil
• 1 tbsp vegetable oil
• 1 inch ginger, julienned
• 2 cups of sliced peppers
• Seasoning: ½–1 tbsp Doubanjiang and/or salt, to taste!

Instructions

1. Prep the pork: Slice pork tenderloin into thin strips. Julienne the ginger and slice peppers thinly.
2. Marinate: In a bowl, mix pork with soy sauce, cornstarch, and oil. Let rest for at least 15 minutes.
3. Stir fry pork: Heat oil in a wok or pan over medium-high heat. Add ginger and stir until fragrant (30 seconds). Add pork, stir fry 2 minutes until just browned. Remove pork + ginger from pan, leaving oil behind.
4. Stir fry peppers: Add peppers to the pan and cook 2 minutes until starting to soften.
5. Combine: Return pork and ginger to the pan. Season with Doubanjiang and/or salt to taste, then stir fry another 2 minutes until everything is well combined.
6. Remove from heat and serve hot with rice.

9. Pulled Pork Salad

BBQ Pulled Pork Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT600M · Total: PT615M · Yield: [‘4’, ‘4 people’]

Juicy slow cooker BBQ pulled pork tossed with crisp cabbage, kohlrabi, carrot, and green apple slaw. A refreshing twist on recipes with pulled pork — tender, tangy, and full of flavour.

Ingredients

• 1 yellow onion
• 2 garlic clove
• 1 tbsp paprika (smoked)
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp cumin powder
• ½ tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp pepper
• 1 kg pork shoulder (no bone)
• 1½ cup chicken broth
• 1 btl BBQ sauce ((or 250g))
• ¼ purple cabbage
• 1 kohlrabi
• 1 green apple
• 1 carrot
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp BBQ sauce

Instructions Pulled Pork

1. Slice the onion and garlic cloves and lay them flat, covering the bottom of the slow cooker.
2. Make the rub: smoked paprika, brown sugar, garlic powder, onion powder, salt, cumin powder, dried oregano, cayenne pepper and pepper.
3. Coat the pork shoulder with the rub.
4. Place it on top of onion and garlic in the slow cooker.
5. Pour the chicken stock on the side of the pork.
6. Slow cook on low for 10-12 hours.

Salad

1. Cut purple cabbage into thin slices.
2. Remove the stem and leaves of the kohlrabi and peel. Using a mandoline, slice the kohlrabi and green apple. Then cut them into matchsticks.
3. Using a shredding peeler, shred the carrot.
4. Place all the vegetables into a large mixing bowl.

Salad Dressing

1. In a small mixing bowl, add the olive oil, white wine vinegar and 1 tbsp BBQ sauce.
2. Mix until well combined.

Assembly

1. Remove the pork from the slow cooker and place in a large mixing bowl. Discard all the fat.
2. Using 2 forks, shred the pork.
3. Pour the rest of the BBQ sauce into the mixing bowl and cover the pork thoroughly.
4. Add the pulled pork into the mixing bowl with the salad ingredients and pour the dressing on top.
5. Season with salt and pepper to taste.
6. Mix until well combined.
7. Serve.

10. Slow Cooker Pulled Pork Sliders

Easy Pulled Pork Sliders Recipe (Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT600M · Total: PT610M · Yield: [’24’, ’24 sliders’]

These Pulled Pork Sliders pile smoky, fork-tender slow cooker BBQ pork onto soft rolls with tangy pickled red onions, the easiest 10 minute prep crowd feeder for game day.

Ingredients

• 2 to 2.5 pound pork loin (excess fat removed)
• your favorite bbq sauce
• pickled red onions for garnish
• potato bread rolls or slider rolls of your choice
• 1 Tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 6 cracks fresh black pepper

Instructions

1. Place all spices in a small bowl and mix together. Rub pork loin in spices all over. Place in slower cooker and cook 8-10 hours on low or until fork tender.
2. Take out roast and shred, reserving liquid. Place meat back into the slow cooker on keep warm setting. Add a few tablespoons of the liquid back into the meat, add in bbq sauce of your choice until it is dressed as you like it.
3. Serve pulled pork on slider buns with more bbq sauce and pickled onions. Enjoy!

11. Tamales

Mexican Pork Tamales Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT540M · Total: PT855M · Yield: [’45’, ’45 tamales’]

Mexican Pork Tamales is one of the most popular dishes from Latin America and is now one of the most requested in the United States as well. Holidays aren’t the same without them.

Ingredients

• 16 ounce Corn Husks
• 2 pound Pork Roast
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Onion Powder
• 1 quart Red Tamale Sauce (divided)
• 6 cups Masa Harina (like Maseca)
• 2 tablespoon Baking Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Salt
• 1 tablespoon Ground Cumin
• 1 pound Lard
• 3/4 cup Red Tamale Sauce
• 5 cups Chicken Stock (or Broth)

Instructions Preparing Corn Husks

1. Being careful not to rip the corn husks, wash with cool water and a brush to remove all debris and corn silks.
2. Place in a large pan or dishpan or even in a clean sink. Fill with cool water to cover the husks. Place a large heavy dish or plate on top to ensure that the husks are all underwater. Leave them overnight.

Preparing Pork Roast

1. Mix together salt, pepper and onion powder. Rub on all sides of pork roast.
2. Place in Crock Pot on low and cook for 6-8 hours, or overnight, until fork tender.
3. Remove and shred with a fork. Using a knife, cut the shreds a few times so that they aren’t too long and stringy.

Preparing Pork Filling

1. Set aside 3/4 cup of Red Tamale Sauce to use later, for the masa dough.
2. Place the shredded pork and the remainder of the Tamale Sauce in a sauce pan on medium-low heat. Cook until heated through, stirring occasionally to ensure that it doesn’t stick and burn. If there isn’t enough liquid, add a little bit of water or stock, 1/4 cup at a time. You don’t want to overdo it.
3. Once heated, set aside.

Preparing Masa Dough

1. Whisk together masa harina, baking powder and seasonings.
2. Melt lard. You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
3. Add lard and 3/4 cup Tamale Sauce to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
4. Add one cup of stock at a time and mix well until you have FOUR CUPS stock in the masa. Let sit for about 20 minutes for the liquid to soak into the masa harina. You are looking for the consistency of hummus or cake batter. Continue adding stock about 1/4 cup at a time, as necessary, to reach the right consistency for spreading easily.

Assembling the Tamales

1. Separate and pat dry a few husks at a time. Inspect to ensure that you have the smooth side facing upwards. Turn it vertically and hold the skinnier end with your non-dominant hand. Spread about two tablespoons masa dough as shown in the photos above.
2. Using a tamale spreader or the back of a spoon, spread about one tablespoon of the filling in a line close to the top.
3. Fold the husk vertically, edge to edge. With your dominant hand, push the top back a little with the filling and curl toward you to form a tube. Fold over the skinnier end and place in a tray with seam side down. Repeat until you run out of one of the ingredients (husks, masa or filling).

Steaming the Tamales

1. In a large stockpot, place a steamer basket and fill with water up to the basket. Stack the tamales straight up in the stock pot with the fold at the bottom.
2. Cover and heat to boiling then reduce heat to low to keep the water steaming through the tamales. Check the water level every 10-15 minutes when using a steamer basket since the water level is already low. You don’t want the water to dry up. When replenishing water, move the tamales out of the way before pouring so you don’t get extra water inside the tamales. When removing the lid to check the tamales, try not to tilt it since this might add water to the inside of the tamales.
3. Cook for 60 to 90 minutes. After about 60 minutes, pull out one of the tamales and remove it from the husk to check for doneness. If it comes clean from the husk, it’s done. If not, keep going for 15 minutes and try again. If still not quite done, you’ll need 15 minutes more.
4. Remove from heat. Serve immediately. Allow to cool completely before storing in the refrigerator or freezer. When storing, leave them in the husks.

12. Slow Cooker Pork Tenderloin

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8H · Total: PT8H24M · Yield: 6

This amazing pork tenderloin recipe will impress even the most pickiest eater. The glaze is the star of the show!

Ingredients

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tablespoons Soy sauce

Instructions

1. Mix together sage, salt, pepper, and crushed garlic.
2. Rub the seasoning mixture all over the pork tenderloin.
3. Pour ½ cup water (for slow cooker) into the crockpot. Place the seasoned tenderloin in the crockpot.
4. Cook on LOW for 6–8 hours, or on HIGH for approximately 3.5 hours. Pork is done when internal temperature reaches 145°F on a meat thermometer.
5. About an hour before the pork is done, make the glaze: combine brown sugar, cornstarch, balsamic vinegar, ½ cup water (for glaze), and soy sauce in a small saucepan. Heat over medium, stirring continuously, until the mixture thickens — about 4 minutes. Brush the glaze over the pork 2–3 times during that final hour right in the crockpot.
6. When the pork has finished its full cook time, remove it from the crockpot and place it on a foil-lined baking sheet. Do not put it back in the crockpot.
7. Brush a generous coat of glaze over the top of the pork. Set under the broiler for 1–2 minutes until the glaze is bubbly and starts to caramelize. Remove, brush on another coat of glaze, and return to the broiler for another 1–2 minutes. Repeat 2–3 times total until you have a deep, glossy, caramelized crust. Watch it closely — the glaze can go from perfect to burned quickly.
8. Rest the pork for 5–10 minutes before slicing or shredding. Serve with remaining glaze on the side.

13. Shredded Pork Tacos with Pepita Slaw

Shredded Pork Tacos with Pepita Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

The Pepita Slaw on top of these Shredded Pork Tacos adds such an incredible flavor and it’s healthy too! 

Ingredients

• 2/3 cup shallots (sliced)
• 1/2 cup unsalted chicken stock
• 1 teaspoon kosher salt (divided)
• 3/4 teaspoon ground cumin (divided)
• 1/2 teaspoon smoked paprika
• 8 ounces pork tenderloin (trimmed and cut in half crosswise)
• 5 garlic cloves (thinly sliced)
• 15 ounce canned pinto beans (rinsed and drained)
• 1 1/2 cups red cabbage (thinly sliced)
• 1/4 cup cilantro leaves (coarsely chopped)
• 2 tablespoons fresh lime juice (divided)
• 1 teaspoon canola oil
• 2 tablespoons pepitas (toasted pumpkinseeds)
• 1/3 cup plain fat-free Greek yogurt
• 1 ripe avocado (peeled)
• 8 corn tortillas

Instructions

1. In a small saucepan combine the shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork and garlic. Bring to a simmer. Reduce the heat, cover and simmer for about 25 minutes. Check the pork, it might need a few more minutes of cooking if it’s still too pink inside. Remove the pork to cool. Turn the heat back up to medium and let the sauce cook for about 8 minutes, or until it’s reduced to 2 to 3 tablespoons. Shred the pork and return it and the beans back to the sauce. Smash a few of the beans to help thicken and bind the ingredients.
2. While the pork is cooking, make the slaw. Combine the cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and a 1/4 teaspoon of salt. Toss until combined and top with the pepitas.
3. Combine the yogurt, avocado, 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin and 1/4 teaspoon salt in a small bowl. Mash the avocado and mix until you get the desired consistency.
4. Heat the tortillas over a gas flame or in a hot dry cast iron skillet for about 20 seconds on each side. Divide the pork mixture between the tortillas, top with the yogurt mixture and slaw.

14. Slow Cooker Pulled Pork Tacos

Slow Cooker Pulled Pork Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Yield: [’14’, ’14 servings’]

Slow Cooker Pulled Pork Tacos are unbelievably tender, juicy, versatile, and easy to make in your Crock-Pot! They are great for large crowds, busy nights, and make-ahead meals. #pork #pulledpork #recipe #slowcooker #tacos #easy #Mexican #Crockpot #carnitas

Ingredients

• 2.5-3 pound Boston butt pork roast
• 2-3 tablespoons bbq seasoning/rub
• 2 tablespoons apple cider vinegar
• 1/3 cup Worcestershire sauce
• 1 tablespoon liquid smoke
• flour tortillas
• slaw ( or kale slaw)
• corn,
• avocados
• black beans
• tomatoes
• red onion
• bbq sauce
• ranch dressing
• sour cream
• pico
• guacamole

Instructions

1. Mix together the ingredients for the bbq seasoning in a small bowl. As well, you can purchase bbq seasoning. Use your favorite or this is a good one.
2. I like to trim off any large pieces of fat but you can leave them on. It’s a personal preference. Rub the pork shoulder with the bbq seasoning on all sides. Place the pork shoulder in the slow cooker.
3. Whisk the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, Carefully pour over the pork roast in the slow cooker.
4. Cook on low heat for 8 hours until tender. (I really don’t like this recipe as well when it’s cooked on high.)
5. Remove the pork from the slow cooker and shred using two forks. Return the meat back to the slow cooker and turn to warm.
6. You can serve this meat on buns, in quesadillas, in tacos, on a salad, or over tortilla chips.

For tacos

1. Warm tortillas. Place meat, slaw, and whatever toppings you want in tortilla. Enjoy.

15. Mississippi Pulled Pork

Instant Pot Mississippi Pulled Pork Dips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H15M · Yield: 6

This Instant Pot Mississippi Pulled Pork Dip is a twist on the classic Mississippi Pot Roast, traditionally done with beef, is made super quick in the Instant Pot with a pork roast instead!! Shredded pulled pork made delicious into a bun, with cheese, and dipping au jus or juice. It’s the perfect sandwich!!

Ingredients

• 2 – 3 lb pork shoulder roast, or boston butt
• 1 package dry ranch seasoning
• 1 package of dry au jus mix
• 1 stick butter
• 1 cup pepperoncini juice
• as many pepperoncini’s as you desire
• smoky horseradish, or regular creamy horseradish, or mayonnaise will do
• slices of provolone cheese
• french rolls, baguettes, sub buns or hoagie rolls

Instructions

1. In the instant pot, set the unit to saute
2. sear the roast on all sides. You may have to cut the roast into large chunks so it all fits.
3. Add the au jus, ranch seasoning, butter, pepperoncini’s and pepperoncini juice
4. Cover and place the unit to “sealing”
5. Press “manual” and set the unit for 60 minutes. At the end of cooking time, let it do natural release until the pin drops and it’s safe to open.
6. Remove the pork and shred with two forks.
7. Divide the au jus from the pot into dipping bowls.
8. Place the pork onto toasted buns spread with horseradish and cover with slices of cheese.
9. Broil until it melts.
10. Place to top bun onto the sandwich and dip into the au jus
11. Enjoy!

16. Cuban Pork Black Bean Rice Bowls

Pulled Pork Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT-497077H55M4S · Total: PT-497077H55M4S · Yield: [’10’, ‘Serves 10’]

Cuban-inspired bowls filled with pork, black beans, plantains & cilantro-lime rice are delicious and full of flavor making a perfect option for dinner when you’re craving something satisfying.

Ingredients

• 3-4 pounds pork shoulder
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 2 onions, peeled and quartered
• 4 garlic cloves, peeled
• Zest and juice of 2 medium oranges
• 1 tablespoon oil
• 1 yellow onion, peeled and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, peeled and minced
• 2 15-ounce cans black beans, rinsed and drained
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 1 teaspoon oil
• ½ yellow onion, peeled and minced
• 1 ½ cups Jasmine rice
• 3 cups unsalted chicken stock
• Zest and juice of 1 medium lime
• ½ cup cilantro, chopped
• ½ teaspoon coarse salt
• ½ teaspoon black pepper
• 1 tablespoon oil
• 2 large plantains, peeled and sliced
• Pinch coarse salt

Instructions

1. In a small bowl, mix together the pork seasonings. Place the pork roast in a crock pot and coat with seasonings. Add the onion, garlic and orange juice in the bottom of the crock pot. Allow to cook for 4-5 hours on high or 7-8 hours on low.
2. For the black beans, heat the oil in a large cast iron skillet. Add the onion and bell pepper to the hot pan and saute for 3-4 minutes, until soft. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about ½ of the beans in the pan, then mix it all together. Taste and adjust seasoning, if necessary.
3. For the rice, heat the oil in a large saucepan at medium-high heat. Add the onion and saute for 3-4 minutes, until soft. Add the rice and stir to coat with the oil. Add the chicken stock and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid on the pan. Cook for about 15 minutes, until most of the liquid has absorbed. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper.
4. Cook the plantains just before serving: Add the oil to a cast iron skillet. Place the plantains in the hot oil, sprinkle with salt, and cook for about 30 seconds on each side, until they start to caramelize. Remove from the heat and serve on top of the rice, black beans and pork.

17. BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 sliders’]

Pulled pork sliders are juicy slow cooked, shredded pork tossed in BBQ sauce and sandwiched between toasted buns. Serve these as a tasty game day appetizer, a quick lunch, or an easy weeknight dinner.

Ingredients

• 12 Slider buns
• 6 cups Pulled pork (recipe linked below)
• 2 cups Barbeque sauce
• 2 cups cole slaw
• Sliced Cheese (optional)
• Pickle chips (optional)

Instructions

1. Toast the slider buns in a toaster or in the oven until they are golden brown. 
2. Add the shredded pork and barbecue sauce to a bowl, and mix it until all of the meat is fully coated. 
3. Scoop about 2-4 tablespoons of the pulled pork onto the bottom half of each slider bun. 
4. Top the pork with a slice of cheese (if you are adding cheese), and a heaping scoop of the coleslaw, followed by a pickle. 
5. Place the top of the slider bun on top, and serve right away!

18. Brunswick Stew

Brunswick Stew Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT180M · Total: PT205M · Yield: [‘8’, ‘8 servings’]

Brunswick Stew is a classic southern recipe traditionally made with squirrel or rabbit cooked in a hearty tomato and barbecue-based broth. In this recipe, I’ve traded small game meat for shredded pork shoulder for a delicious, comforting, and flavorful stew the whole family will love!

Ingredients

• 3-4 pound bone-in pork shoulder ((see notes))
• salt and pepper (to season)
• 1 tablespoon olive oil
• 4 tablespoon butter
• 2 large onions (diced)
• 6 cloves garlic (minced)
• 4 Yukon gold potatoes ((or other type of waxy potato), diced)
• 2 (15 ounce) cans corn (drained (or frozen corn))
• 12 ounces frozen lima beans
• 1 (15 ounce) can diced tomatoes
• 4 cups chicken broth (or chicken stock)
• 1 cup barbecue sauce (plus more to taste)
• 2 tablespoon brown sugar
• 2 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper ((optional))

Instructions

1. Season and sear the pork. Generously sprinkle salt and pepper over the entire surface of your pork shoulder, using your fingers to rub it into the pork. Meanwhile, add 1-2 tablespoons of olive oil to a large Dutch oven set over medium-high heat. Add the pork and sear on all sides, until lightly browned, but not charred.
2. Cook the onion. Remove the pork to a clean plate and set aside. Add four tablespoons of butter to the same pot set over medium heat and add the diced onions. Cook, stirring frequently, for 4-5 minutes or until starting to soften. Stir in the minced garlic and cook for an additional minute.
3. Add additional vegetables. Add the potatoes, corn, lima beans, diced tomatoes, and chicken broth. Thoroughly mix to combine. Return the pork back to the pot, nestling under the mixed vegetables so that it is completely submerged in broth.
4. Cook. Bring to a low boil before reducing heat to a simmer. Cover and allow pork to simmer for at least 2-3 hours.
5. Remove pork and shred. Remove the pork shoulder from the pot and set aside until cool enough to handle. Use two large forks (or your hands) and shred into chunks. Once all the pork has been shredded, return the pork AND the bone back to the pot (the bone still has flavor).
6. Season. Add the barbecue sauce, brown sugar, Worcestershire sauce, salt, black pepper, and cayenne pepper (if using) and mix well to combine. Season with additional salt and pepper, to taste. Continue to simmer, uncovered, for an additional 15 minutes.
7. Serve with your favorite cornbread recipe and coleslaw for a complete meal. Enjoy!

19. BBQ Pulled Pork Enchiladas

BBQ Pulled Pork Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT480M · Total: PT482M · Yield: [‘6’, ‘6 Large Enchiladas’]

Combine your two favorites – barbecue and enchiladas – into one delicious meal!

Ingredients

• 5 pound pork shoulder roast (bone-in recommended)
• 18 ounces homemade or store-bought barbecue sauce
• 6 flour tortillas
• 8 ounces cheddar or jack cheese (grated, I used a combination of both)
• 6 ounces homemade or store-bought barbecue sauce

Instructions To Make the BBQ Pulled Pork

1. Place the pork shoulder roast in a crockpot and pour 18 ounces of barbecue sauce on top
2. Cover the crock pot and place it on its lowest setting, allowing it to cook for 8 to 10 hours
3. The pork is finished when the meat is easily shreddable and falls off the bone. Carefully place the roast on a cutting board and using a couple of forks, shred the pork. Place the shredded pork back in the crock pot with the juices, discarding any bones or excess fat.

To Make the BBQ Pulled Pork Enchiladas

1. Preheat the oven to 400 degrees F.
2. Spray or lightly oil a casserole dish
3. Add desired amount of pulled pork to 6 to 8 tortillas. Wrap them tightly and lay them close together in the casserole dish.
4. Pour desired amount of barbecue sauce on top of the wrapped pulled pork (for me, this was about 6 ounces, but feel free to douse!)
5. Sprinkle grated cheese on top and bake in the oven until tortillas begin turning brown and cheese is melted, about 15 to 20 minutes.
6. Serve with your favorite toppings (sour cream, avocado, green onion) and favorite side dishes (beans and cauliflower rice!)

20. Cider Pulled Pork Recipe with Sparkling Cider

Slow Cooker Cider Pulled Pork Recipe with Sparkling Cider is a practical addition to this collection, with a straightforward method and adaptable serving options.

You are going to love this slow cooker cider pulled pork recipe! Made with sparkling cider, this crockpot pulled pork recipe is easy and delicious.

Ingredients

• 4-5 lb Pork Roast
• 1 c Sparkling Cider
• 1/2 c BBQ Sauce

Instructions

1. Place the pork roast and the sparkling cider in the slow cooker and slow cook it on low for 8 hours. If you want to slow cook it on high, you only need 4 hours.
2. If there is any liquid that is left over, drain it and toss it. Then shred the pork and mix in your favorite BBQ sauce.

21. Camping Tacos

Shredded Pork Tacos with Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: P1DT45M · Yield: 24

Tender, citrus-marinaded-and-chili-rubbed shredded pork is tucked into warm corn tortillas and topped with fresh orange slices, pico de gallo, and crumbled queso fresco. These tacos are a party in your mouth, easy to scale up for a crowd, and can be prepared in the instant pot, slow cooker, oven, smoker, or in a dutch oven over the campfire.

Ingredients

• 1/4 cup vegetable oil or extra virgin olive oil
• 1 large white or yellow onion, chopped
• 5 cloves garlic, peeled and roughly chopped
• 1 jalapeño chili, seeds removed and chopped
• 3 tablespoons kosher salt, divided
• 10 ounces red chili sauce, enchilada sauce, or adobo sauce (*See note)
• 2 cups orange juice
• 3/4 cup lime juice
• 6-pound pork shoulder or butt roast, bone-in
• 1/4 cup brown sugar
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 lime
• For serving: warm corn tortillas, orange slices, crumbled queso fresco, and fresh Pico de Gallo. (*See notes)

Instructions

1. Add the oil, chopped onion, garlic, jalapeño, salt, red chili sauce, orange, and lime juice to a large bowl and stir to combine. Add the pork roast (fat side up), cover, and place in the refrigerator to marinade for 12 – 24 hours.
2. Remove the meat from the marinade and set it on a plate or cutting board. Add the brown sugar, chili powder, cumin, onion powder, and garlic powder to a small bowl and stir to combine. Rub the spices over the meat to coat it completely, massaging the dry rub into the meat.
3. TO SMOKE THE MEAT: Heat the smoker to 225 degrees Fahrenheit.Removethe meat from the marinade. Reserve the marinade in the refrigerator. Place the pork roast onto the smoker grates, close the lid, and smoke for about 6 hours, until a meat thermometer inserted into the thickest part of the shoulder registers 165 degrees. Remove the meat from the smoker and set it inside an aluminum roasting pan. Pour the reserved marinade into the pan and cover the pan with aluminum foil. Return the pork to the smoker and continue cooking for another 3-4 hours, until the meat is extremely tender and the internal temperature reaches 200 degrees Fahrenheit.
4. TO COOK IN AN INSTANT POT: Set the pork roast in the bowl of an instant pot. If you have any leftover dry rub, sprinkle that into the pot. Pour the marinade around the roast. Cook on high pressure for 110 minutes with a natural release.
5. TO COOK IN A SLOW COOKER: Place pork roast in the slow cooker. If you have any leftover dry rub, sprinkle that into the pot. Pour the marinade around the roast. Cook the roast on low for 8-10 hours or on high for 4-5 hours.
6. TO COOK IN AN OVEN: Heat the oven to 325 degrees Fahrenheit. Set the pork roast in a large roasting pan or dutch oven. Pour the marinade around the meat and cover the pot with a lid or heavy-duty aluminum foil. Roast for 4-5 hours until the meat is very tender and falls apart easily.
7. TO COOK IN A CAST IRON DUTCH OVEN OVER THE CAMPFIRE: Set a trivet inside a cast iron dutch oven and place the pork roast on the trivet. Pour the marinade into the pot and place the lid on the pot. Build a strong campfire and separate the fire into two parts – a small fire on one side producing new coals and a good bed of embers on the other side for cooking on. Nestle the dutch oven into the embers and using a shovel or tongs cover the lid of the Dutch oven with hot coals. The roast will take 3-5 hours to cook depending on how hot the embers are and how consistently you add hot embers around the pot to maintain the heat. The pork is done when it’s so tender it pulls easily away from the bone.
8. Remove the meat from the pan and shred it. Drizzle a bit of the cooking liquid over the meat. Cut the lime in half and squeeze the juice over the shredded meat.
9. Serve family style with warm corn tortillas, orange slices, crumbled queso fresco, and Pico de Gallo. (*See notes below)

22. Smokey Pulled Pork Tacos

BBQ Pulled Pork Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘5’]

These Easy BBQ Pulled Pork Tacos with Slaw combine tender smoky BBQ pulled pork, melted cheese, and sweet tangy slaw served in a crunchy taco shell. Ready in just 20 minutes!

Ingredients

• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 2 1/2 Tbsp sugar
• 1/8 tsp salt
• 1/2 tsp onion powder
• 1 tsp celery seeds
• 8 oz bag coleslaw mix
• 5 hard taco shells
• 1/2 pound Smoky Pulled Pork
• 1/2 cup barbecue sauce
• 1 cup shredded cheese (like Colby Jack or Double Cheddar)

Instructions For the Coleslaw:

1. In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
2. Add the shredded coleslaw mix and toss until well coated.
3. Chill in the refrigerator while you make the tacos.
4. Toss again right before serving on the tacos.

For the Tacos:

1. Preheat the oven to 400°F.
2. For 5 tacos make 4 rolls from small sheets of tinfoil (loosely rolled) and space evenly in the bottom of an 8 x 11 inch baking pan. (See the picture in the blog post.)
3. Arrange the taco shells standing up with the tinfoil rolls in between in the baking pan.
4. Scoop the pulled pork into each taco shell.
5. Drizzle with barbecue sauce.
6. Sprinkle generously with cheese.
7. Bake until the cheese has melted, about 8 – 10 minutes.
8. Top with coleslaw. Enjoy!

23. Pulled Pork Chili

Slow Cooker Pulled Pork Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [’12’, ’12 Servings’]

This slow cooker pulled pork chili is a perfect way to use leftover pulled pork. It s hearty, easy to make and has a little bit of BBQ flare.

Ingredients

• 1½ lbs. pulled pork
• 1 small onion (diced)
• 1 green pepper (diced)
• 2 cups beef broth
• 1 28 oz. can crushed tomatoes
• 3 14 oz. cans chili beans
• ½ cup BBQ sauce
• 1 Tablespoon chili powder
• optional: red pepper flakes

Instructions

1. Put all ingredients in a slow cooker.
2. Cook on slow for at least 4 hours and up to 8 hours.
3. Serve with your favorite chili toppings.

24. Slow Cooker Cuban Pork

Slow Cooker Cuban Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [’10’]

This Slow Cooker Cuban Pork is tender, juicy, and packed with citrus and garlic flavor. Slow cooked until fall-apart tender, this easy pork recipe is perfect for sandwiches, rice bowls, tacos, and more.

Ingredients

• 5-6 lbs pork shoulder, pork butt or pork loin
• the juice of 2 medium oranges
• the juice of 3 limes
• 1/2 tbsp coarse kosher salt
• 1 tsp fresh ground black pepper
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 2 tbsp ground cumin
• 1 tbsp dry oregano
• the zest of one orange
• the zest of one lime
• 1 bunch fresh cilantro
• 4 scallions
• 1/2 cup olive oil
• 1 tbsp minced garlic

Instructions

1. Add all rub ingredients to the bowl of a food processor. Blend until smooth, pressing down sides with a spatula as needed.
2. Add the citrus juice to slow cooker.
3. Rub the pork and place in the slow cooker, fat side up, with the citrus juice.
4. Cook on low for 8 hours.
5. Remove pork to a cutting board, and shred with 2 forks.
6. Add pork back to crockpot, and toss to combine with juices.

25. BBQ Pulled Pork Pizza

BBQ Pulled Pork Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [‘4’, ‘4 servings’]

Skip the delivery and make this easy BBQ pulled pork pizza at home!

Ingredients

• 1 ball pizza dough
• 3/4 cup BBQ sauce (divided)
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup pulled pork
• 1/4 cup diced red onion
• Chopped green onion or cilantro to garnish

Instructions

1. Prepare pizza dough and let rise. Once risen, preheat oven to 450°F.
2. Take dough and roll/stretch to fit a large pizza pan. Spread on 1/2 cup of the BBQ sauce, reserving the remainder.
3. Scatter on half of the mozzarella and half of the cheddar, then add pulled pork. Top with remaining cheeses and red onion.
4. Bake pizza for about 15 minutes, until dough is browned and cheese is melted completely. Drizzle with remaining BBQ sauce and green onion or cilantro before serving.

26. Crispy Crockpot Carnitas

Crispy Crockpot Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT900M · Total: PT910M · Yield: [’14’, ’14 servings’]

Ingredients

• 4 lbs of boneless pork shoulder (excess fat trimmed from the outside*)
• 1 tbs cumin
• 1 tbs salt
• 2 tsp dried oregano
• 1 tsp black pepper
• ½ tbs garlic powder
• ½ tbs smoked paprika
• 1 tsp chili powder
• 1 tsp coriander
• pinch of cinnamon
• juice of 1 lime (or ½ lemon)

Instructions

1. MAKE SPICE MIXTURE: Combine all dry spices together in a small bowl.
2. “BRAISE” THE PORK IN THE CROCKPOT: Place the pork shoulder into the crockpot. Rub dry spice mix into all sides of the pork. Then squeeze lime/ lemon on top. Cover and cook on low for 15 hours. The spice mixture will darken a lot and the meat will start to turn golden brown on the outside. The fat in the meat will render off, producing a lot of liquid at the bottom.
3. SHRED THE MEAT: Remove the pork carefully from the crockpot to a large plate or bowl. Then using two forks, pull apart the meat into large shreds. Pour over ½- ¾ c of the cooking juices from the crockpot on top of the meat and stir around to evenly coat.
4. CRISP THE MEAT (optional): You can do this one of two ways. (1) Carnitas for a crowd – Set oven to broil. Line a baking sheet with foil and spread out desired amount of meat on tray in an even layer. Broil for 5-7 minutes until you get the amount of crispy edges you want. (2) Carnitas for 1-2 people – Add carnitas to a hot pan on the stove top and stir around until you get the crispy edges you want.

27. Pulled Pork Sandwiches

Pulled Pork Sandwiches with Pineapple Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT8H · Total: PT9H · Yield: 4

Want to make the best pulled pork sandwiches on the planet? Toss tender pork carnitas in a tangy mustard sauce, & top with crispy pineapple coleslaw.

Ingredients

• 5 cups Slow Cooker Pork Carnitas, cold or at room temperature (see note)
• 4-6 kaiser rolls
• 1 recipe pineapple coleslaw
• 1/2 cup white distilled vinegar
• 1/2 cup cider vinegar
• 2 tsp black strap molasses
• 2 dashes of hot sauce (more if you want your sauce to be spicier)
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp dijon mustard

Instructions

1. Add all ingredients to a bowl and whisk until completely combined.
2. Put the carnitas in a bowl and pour mustard sauce over them. Toss in the sauce to coat.
3. Slice the rolls in half and toast them in a toaster oven or cut side up under your oven’s broiler. (If toasting them under the broiler, don’t take your eyes off them. They can burn in a flash.)
4. Lay the buns on individual plates. Top the bottom bun with about 1 cup of mustard sauce drenched pulled pork. Pile on a generous amount of pineapple coleslaw. Top with the top bun and serve.

28. Leftover Pulled Pork Tacos

Leftover Pulled Pork Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Leftover Pulled Pork Tacos present a tasty solution to what to do with leftover pulled pork; treat it like carnitas as you reheat it to transform it into an amazing taco dinner.

Ingredients

• 1 – 1 ½ pounds leftover pulled pork
• 1 tablespoon bacon grease or oil
• corn or flour tortillas
• shredded Iceberg lettuce
• red onion, finely diced
• cotija or feta cheese
• hot sauce

Instructions

1. Heat 1 tablespoon bacon grease or oil in a 10-inch cast-iron skillet over medium-high heat.
2. Once heated, arrange shredded pork in an even layer in the pan and cook, uncovered, for 4-5 minutes.
3. Using tongs, flip the pork. It should appear golden brown and crispy. Continue cooking for another 3-4 minutes.
4. Remove from heat and serve hot with desired toppings.

29. Coca Cola Pulled Pork

Coca-Cola Pulled Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [’10’, ’10 people’]

This Coca-Cola Pulled Pork cooks effortlessly in the slow cooker with just a few simple ingredients resulting in a tender and delicious pork that is great in sandwiches, tacos or on top of salads.

Ingredients

• 5 pound pork loin
• 1 (12 oz) can Coca-Cola
• 2 Tablespoons liquid smoke
• 2 Tablespoons smoked paprika
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Trim any extra fat off the pork loin, then cut it against the grain into 3 smaller pieces.
2. In a small bowl, stir together the smoked paprika, cumin, garlic powder, salt and pepper. Place pork roast on a cutting board and rub the spice mixture evenly over all of the pork.
3. Add the Coca-Cola and liquid smoke to a greased slow cooker giving it a stir. Then, add the spice-coated pork to the slow cooker. Cook on low for 8 hours or high for 4 hours until the meat is tender and shreds easily.
4. Once the pork has cooked, use a slotted spoon to remove it from the slow cooker and place it on a plate. Use 2 forks to shred the meat. Then, return the shredded meat to the slow cooker and give everything a stir so the cooking juices flavor the meat. Allow the shredded meat to sit on low in the juices for 30 minutes before serving.

30. Pulled Pork Macaroni and Cheese

Pulled Pork Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 4

If you love BBQ pork, then you’re going to love this easy stovetop Pulled Pork Mac and Cheese with smoked cheddar. Great recipe to use up leftover pulled pork or brisket.

Ingredients

• 1/2 pound (8 ounces) uncooked elbow macaroni
• 2 tablespoons unsalted butter
• 1/4 cup diced white or yellow onion
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk, room temperature
• 1/2 teaspoon salt (preferably kosher)
• 1 cup shredded smoked cheddar cheese
• 1 cup cooked barbecue pulled pork, room temperature
• 1 green onion, sliced for garnish

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. Drain into a colander.
2. While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add the onion and a pinch of salt then cook for 5 minutes or until soften. Add the garlic and cook 1 minute.
3. Stir in the flour to coat and cook 1 minute. Slowly whisk in the milk then add the salt. Bring to a boil and cook until thickened, about 3-5 minutes.
4. Remove from the heat and whisk in the cheese until melted. Taste and adjust for salt if needed.
5. Stir in the pulled pork and keep warm. If the sauce cools and thickens too much, stir in more milk to thin it out.
6. Once the pasta is done, mix with the sauce. Garnish with green onion.

31. Pork Tenderloin Carnitas Tacos

Pork Tenderloin Carnitas Tacos (Crockpot) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT480M · Total: PT490M · Yield: [‘6’]

This recipe for shredded pork tenderloin carnitas is seasoned with spices and chipotle peppers. Slow-cooked in a crockpot and then finished in the oven, the meat is juicy and tender with crispy edges – the perfect filling for tacos!

Ingredients

• 2 lb. pork tenderloin ((2-2.5 lbs. is best, may need two tenderloins for this))
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 – 2 chipotle chilis in adobo sauce, finely chopped ((about 1 Tbsp., can use 1/2 Tbsp. chili powder instead))
• 1 Tablespoon lime juice
• 1/2 cup fresh squeezed orange juice
• 1/2 cup light beer ( (Optional – I use pacifico or corona))
• 2 Tbsp. fresh chopped cilantro ((Optional))

Instructions

1. Place pork tenderloins in crock-pot and sprinkle with spices. Add chilis, lime juice, orange juice and beer (if using).
2. Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done. 
3. Use two forks to shred pork, adjust seasoning level if desired and simmer another half hour. 
4. Preheat broiler and transfer shredded pork to a baking sheet, spread out in a medium-thin layer, leaving any juices in the crock-pot.
5. Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. 
6. Stir in fresh cilantro and serve with taco fixings or over Mexican flavored rice. Taco fixing ideas: pickled red onions, queso fresco, salsa, cheese, lime, guacamole, tomato, lettuce, black olives or whatever else you prefer.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.