Great ideas for great Pulled Pork

What’s with all the pulled pork everywhere these days?!

Pulled pork. Shredded Pork. Slow Roasted Shoulder. You can even buy little packets of it at the supermarket now (yeah but don’t!). It’s really easy, inexpensive and versatile to make yourself and  there’s often  heaps left over, so here’s a few tricks.

Bbq Pork Sliders  Sliders1
Small buns, crispy slaw, juicy pork, bbq sauce. A certain crowd pleaser. You can find our favourite bbq sauce recipe here and how to make the pork here.

Taco Dog – as above except served in a hotdog bun and we’ve added a little guacamole , chopped tomato, cheese and lettuce. Perfect for grand final days, pool parties or other celebrations where you need food that says fun!

Rice Paper Rolls – Duh!! Perhaps you’ve never made them. We’ll cover them one day in a warmer season. I’ve had lessons in Vietnam you know 🙂 We rolled up leftover slaw and pork with a little coriander. Served them with some hoi-sin and life was happy!Pulled Pork Rice Paper rolls
Banh-mi – another Vietnamese staple using beautiful pulled pork. Instead of bbq sauce we’ve added a little hoisin and sweet soy  to the pulled pork. Serve on a crusty roll (the best thing the French left behind in Vietnam) with cucumber, pickled carrots, green onions, coriander and hoi-sin. Fresh chilli gives it a good ‘Wow’, kids may beg to differ.

Noodley Soup. Ramen’s a good way to go but any kind of noodle soup will kindly accept some lovely, moist shredded pork into it’s hearty goodness. That’s a whole other post in itself

Fried Rice – A great way to use up left over pork AND rice. 2 cups leftover cooked rice, 1 cup shredded pork, 1 cup frozen peas – defrosted, 1 cup slivered broccoli, 1 cup chopped tomato, 1 bunch spring onions chopped, eggs. 1 tablespoon Dark soy, 1 tablespoon fish sauce, juice of 1 fresh lime, white pepper and coriander to finish.Fried Rice

In a hot pan add a little peanut oil then the rice and pork. Stir thoroughly, add the broccoli, peas, tomato and green onion. Finish with the remaining ingredients and serve with a fried egg on top.

Set into rissoles for the weekend bbq – whilst the pork is still warm and you’ve finished adding any sauce and seasonings to it, press it into a burger shaped mould on a sheet of grease-proof and chill. Re-heat when it’s time and  serve with salad and bbq potatoes. Be gentle or they may crumble.

Empanada – place inside some empanada pastry or use a convenience product like puff or filo and bake until crispy. Serve with a salsa of chopped tomato, coriander and roast capsicum.
Tomato, roasted pepper and coriander salsa

Croquettes – 2 cups cold mash potato, 1 cup shredded pork, 1 bunch chopped chives, 1 egg. Plus bread crumbs, milk and egg for coating. Mix the croquette ingredients with plenty of seasoning, shape and set in the fridge. Once set, you can crumb them, cook them and eat them. Eat them with garlic aioli even 🙂 

Dumplings/Ravioli – you could take either the Asian or Euro  path here. Fold the pork in some soft pastry, steam them and serve in an appropriate sauce.

Arancini – use last nights risotto or make some especially and chill. Fold some grated parmesan through the rice and form into golf balls. Stick your finger into the middle to form a hole and hollow out the middle a little. Stuff some chopped, pulled pork in there and mould the rice back into a round. Roll in fresh breadcrumbs and shallow fry.

Cooked in flat breads on the griddle pan – Serve with a little chipotle mayo.Pulled Pork Flat Breads

Pork ‘n’ Beans – 1 tin of white beans, 1 cup of pulled pork, 1 tin of crushed tomatoes, 1 small onion diced, garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 fresh bay. Sauté onion, garlic and spices then add the remaining ingredients. Simmer until yummy. Finish with chopped parsley and a squeeze of lemon. Serve at breaky instead of as your own fancy-pants baked beans. Pork'n'Beans

What Kids Can Do!

Kids can always be involved in what’s going on in the kitchen. The extent will vary. Sometimes Kid will even take her beans and prep them in front of the telly, which defeats the purpose of togetherness perhaps, but the beans get done and then we get back to the food. I’m always saying anything tactile – pastry rolling, folding and filling is awesome for kids (or grown-ups). Or a small task that they can own. A salad for example. ‘Here are all the ingredients and the dressing, I’d like you to make it look nice on this plate please’. And let go of it right there. Appreciate what they come up with. Ownership is a great part of learning, engaging and building confidence.                           Hbeachappleappy Cooking X


Pork Sliders and Lime Spiders.

Sliders1Sliders! They’re small, they’re burgers, they’re yum!

Spiders! They’re fizzy, they’re ice-creamy, they’re yum!

The Brisbane Show or ‘Ekka’ is in town. We aren’t going this year, instead we’re making fun carnival food at home.

The first time I’d heard of a slider was about 10 years ago. At Sizzler. Yep. Sizzler. Now they’re everywhere here, riding the wave of American street food and Southern bbq.

Nothing new about a small burger  here really except the name, and everywhere you look people are putting more and more way-out and crazy fillings in them. Fried seafood, fried chicken, kimchi, onion rings, chillies, sriracha, pork belly, brisket, fruits, pickles, chutneys, cheeses, slaws. You name it. Whatever.

We’re keeping ours fairly simple with some slow roasted pork shoulder, bbq sauce and slaw. And also lime spiders to go with.

Watch us putting our sliders and spiders together here

Pulled Pork

2kg Free range pork shoulder – boned and rolled
Salt and pepper
1/2 a cup Bbq sauce – we used our own home-made.

Score the skin, rub in salt and pepper then put in the oven on 90*c for 12 hours. Low and slow folks. Try and do it too quickly and you lose moisture and tense up the meat. It’s also really easy this way. Set and forget. Baste with the pan juices at least twice throughout the process where possible.Sliders2

When the 12 hrs is up, remove the pork from the oven. Test it by giving a good squeeze. If it feels a bit squishy with little resistance we are ready. Be prepared to get a little messy here. Drain the pan juices in to a bowl. Trim the skin away, trim away any fat. Using either forks or gloved hands, shred the pork gently, pulling  the muscles and then fibres away from each other.
Season well, add the bbq sauce and a little of the pan juices and mix well. Serve warm. This will keep well in the fridge for a good few days also and can easily be re-heated.

What Kid Did

Kid made our coleslaw.

2 cups chopped red cabbage, 1 cup shredded carrot, 1 cup shredded celeriac, 1 cup sliced spring onion, 1 small red onion sliced, 1/2 bunch flat parsley – picked and chopped, juice of  1 lemon and 1/2 a cup of  mayo or garlic aioli.Untitled

Use an adult  to chop and shred everything (or maybe you have a chopping machine kids can get involved with). Then let kids get their hands dirty mixing the slaw really well. Try and prepare this about an hour before serving and refrigerate. It will allow the dressing to mascerate, or soften, the vegetables just enough.20150817_110205

Lime Spiders – Rather than using any sort of violent green soft drink or cordial, we’ve used a decent brand of ‘traditional’ lemonade, fresh lime juice and a little fine zest. Add a big ball of vanilla bean ice-cream right before serving. This is the carnival version of a green smoothie 😉Sliders3

Everything was delicious, tasty and fresh. And a just a bit fun too.

Happy Cooking


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