Just when you thought your barbecue pulled pork couldn’t get any better, we’ve discovered 19 mouthwatering ways to transform those delicious leftovers into entirely new meals! From quick weeknight dinners to cozy comfort food favorites, these creative recipes will make you look forward to having extra pulled pork on hand. Get ready to be inspired by these tempting creations that will have your family asking for seconds.
Pulled Pork Tacos with Avocado Crema
Get ready to level up your taco game with this absolute flavor bomb. Grab your slow cooker and let’s transform basic pork into juicy, fall-apart perfection. Trust me, your Tuesday nights will never be the same.
Ingredients
– 3 lbs pork shoulder (I always go for the bone-in cut for extra flavor)
– 1 cup chicken broth (low sodium is my preference to control saltiness)
– 1/4 cup apple cider vinegar (the good stuff with the “mother”)
– 2 tbsp brown sugar (pack it tight for that caramelized crust)
– 1 tbsp chili powder (I use ancho for smoky depth)
– 1 tsp cumin (freshly ground if you’ve got it)
– 1 tsp smoked paprika (this is the secret weapon)
– 1/2 tsp garlic powder
– 8 corn tortillas (warm them up right before serving)
– 2 ripe avocados (slightly soft to the touch works best)
– 1/2 cup sour cream (full fat for maximum creaminess)
– 1 lime (roll it first to get all that juice out)
– 1/4 cup chopped cilantro (stems removed for smoother texture)
– 1/2 tsp salt
Instructions
1. Pat the pork shoulder completely dry with paper towels.
2. Rub the brown sugar, chili powder, cumin, smoked paprika, and garlic powder all over the pork.
3. Pour chicken broth and apple cider vinegar into your slow cooker.
4. Place the seasoned pork shoulder into the slow cooker.
5. Cook on low for 8 hours until the pork shreds easily with two forks.
6. Remove the pork from the slow cooker and place it on a cutting board.
7. Use two forks to shred the pork completely, discarding any large fat pieces.
8. Scoop the avocado flesh into a blender.
9. Add sour cream, lime juice, cilantro, and salt to the blender.
10. Blend on high for 30 seconds until completely smooth and creamy.
11. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Place the warm tortillas on individual plates.
13. Divide the shredded pork evenly among the tortillas.
14. Drizzle the avocado crema generously over each taco.
Forget boring tacos—these deliver that perfect combo of tender, smoky pork against the cool, creamy avocado sauce. The corn tortillas add just enough texture to hold everything together without overpowering the star ingredients. Serve them immediately with extra lime wedges for squeezing, and watch them disappear faster than you can say “seconds please!”
Cheesy Pulled Pork Nachos with Jalapeños
Brace yourself for the ultimate game-day snack that’ll have everyone fighting over the last chip. Imagine tender pulled pork smothered in melted cheese and spicy jalapeños—this is next-level nacho perfection that comes together in minutes.
Ingredients
– 1 lb cooked pulled pork (I always use leftovers from Sunday’s slow cooker session)
– 1 bag (13 oz) tortilla chips (the sturdy restaurant-style ones hold up best)
– 2 cups shredded Monterey Jack cheese (freshly grated melts so much smoother than pre-shredded)
– ½ cup pickled jalapeños (these add the perfect tangy heat)
– ½ cup sour cream (full-fat gives the creamiest finish)
– ¼ cup chopped fresh cilantro (don’t skip this—it brightens everything up)
Instructions
1. Preheat your oven to 375°F.
2. Arrange tortilla chips in a single layer on a large baking sheet.
3. Sprinkle half the shredded Monterey Jack cheese evenly over the chips.
4. Distribute the cooked pulled pork across the cheese-covered chips.
5. Top with remaining shredded Monterey Jack cheese.
6. Scatter pickled jalapeños evenly over the cheese layer.
7. Bake at 375°F for 8-10 minutes until cheese is fully melted and bubbly.
8. Remove from oven and immediately drizzle with sour cream.
9. Sprinkle chopped fresh cilantro over the top.
10. Serve immediately while hot and melty.
Heavenly layers of crunchy chips, smoky pork, and gooey cheese create the ultimate texture experience. The jalapeños cut through the richness with their bright heat, while the cool sour cream balances each bite. Try serving these straight from the baking sheet for that authentic, shareable party vibe—just make sure you grab your portion first!
Pulled Pork Quesadillas with Smoky Chipotle Sauce
Whip up these insanely good pulled pork quesadillas that’ll have everyone begging for the recipe. Smoky chipotle sauce takes these from basic to absolutely addictive in minutes. Trust me, you’ll want to make a double batch—they disappear fast!
Ingredients
– 2 cups cooked pulled pork (I always use leftover smoked pork shoulder for maximum flavor)
– 4 large flour tortillas (the burrito-sized ones work best for easy folding)
– 1 cup shredded Monterey Jack cheese (freshly grated melts so much better than pre-shredded)
– 1/2 cup canned chipotle peppers in adobo sauce (remove seeds if you’re sensitive to heat)
– 1/2 cup sour cream (full-fat gives the creamiest texture)
– 1/4 cup mayonnaise (this helps the sauce emulsify perfectly)
– 1 tablespoon lime juice (freshly squeezed makes all the difference)
– 1 teaspoon garlic powder
– 1/2 teaspoon ground cumin
– 2 tablespoons vegetable oil (for that golden, crispy tortilla)
Instructions
1. Combine chipotle peppers, sour cream, mayonnaise, lime juice, garlic powder, and cumin in a blender.
2. Blend the sauce ingredients on high speed for 30 seconds until completely smooth.
3. Heat a large skillet over medium heat and add 1 tablespoon vegetable oil.
4. Place one tortilla in the hot skillet and sprinkle 1/4 cup cheese evenly over half the tortilla.
5. Spread 1/2 cup pulled pork over the cheese-covered half of the tortilla.
6. Drizzle 2 tablespoons chipotle sauce over the pulled pork.
7. Sprinkle another 1/4 cup cheese over the pork and sauce.
8. Fold the empty half of the tortilla over the filling and press down gently.
9. Cook the quesadilla for 2-3 minutes until the bottom tortilla turns golden brown with visible crisp spots.
10. Carefully flip the quesadilla using a wide spatula.
11. Cook the second side for another 2-3 minutes until equally golden and crispy.
12. Transfer the finished quesadilla to a cutting board and repeat steps 4-11 with remaining ingredients.
13. Cut each quesadilla into 3 wedges using a sharp pizza cutter.
Heavenly crispy tortillas give way to tender, smoky pork and melted cheese in every bite. The chipotle sauce adds just enough heat to keep things interesting without overwhelming the other flavors. Serve these with extra sauce for dipping and watch them vanish before your eyes!
Savory Pulled Pork and Potato Hash
Ditch the boring breakfast routine—this pulled pork and potato hash brings serious flavor fireworks to your morning. Imagine tender, smoky pork mingling with crispy potatoes and runny eggs in one glorious skillet situation. Trust me, your taste buds will throw a party.
Ingredients
– 2 cups leftover pulled pork (the smokier the better—I raid my fridge after BBQ nights)
– 3 medium russet potatoes, diced into ½-inch cubes (skin-on for extra texture)
– 1 large yellow onion, chopped (sweet onions work magic here)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 4 large eggs (room temp eggs fry more evenly)
– 1 tsp smoked paprika (this is the flavor secret weapon)
– ½ tsp garlic powder
– Salt and black pepper (freshly cracked pepper makes all the difference)
Instructions
1. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add diced potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip potatoes and cook for another 5 minutes until edges are crispy and centers are tender when pierced with a fork.
4. Add chopped onion and cook for 3 minutes until translucent and fragrant.
5. Stir in pulled pork, smoked paprika, and garlic powder, breaking up any large pork chunks with your spatula.
6. Cook the mixture for 4 minutes until the pork is heated through and slightly crisped at the edges.
7. Create 4 small wells in the hash mixture using the back of a spoon.
8. Crack one egg into each well and season eggs with salt and freshly cracked black pepper.
9. Cover the skillet and cook for 3-4 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and let rest for 1 minute before serving.
When you break into those runny yolks, they create the most luxurious sauce that coats every bite of smoky pork and crispy potatoes. The texture contrast between the tender meat and crunchy potato edges is absolutely addictive. Serve it straight from the skillet with crusty bread for dipping, or wrap it in warm tortillas for a breakfast taco twist that’ll have everyone begging for your recipe.
BBQ Pulled Pork Stuffed Peppers
Just when you thought BBQ couldn’t get better—enter stuffed peppers. Juicy pork meets sweet bell peppers in this game-changing weeknight dinner that’ll have everyone asking for seconds.
Ingredients
– 4 large bell peppers (I mix colors for visual appeal)
– 3 cups cooked pulled pork (use your favorite BBQ joint’s leftovers)
– 1 cup cooked white rice (day-old rice works perfectly here)
– 1 cup shredded cheddar cheese (sharp cheddar adds the best flavor)
– ½ cup BBQ sauce (I prefer a smoky, sweet blend)
– ¼ cup diced red onion (for that crisp texture)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp garlic powder (fresh minced works too)
– ½ tsp smoked paprika (this is the secret flavor booster)
Instructions
1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise through the stems.
3. Remove all seeds and white membranes from pepper halves.
4. Brush pepper interiors lightly with olive oil using a pastry brush.
5. Arrange pepper halves cut-side-up in a 9×13 baking dish.
6. In a large mixing bowl, combine pulled pork, cooked rice, and diced red onion.
7. Stir in BBQ sauce, garlic powder, and smoked paprika until fully incorporated.
8. Spoon the pork mixture evenly into each pepper half, packing it down slightly.
9. Top each stuffed pepper generously with shredded cheddar cheese.
10. Cover baking dish tightly with aluminum foil.
11. Bake at 375°F for 25 minutes until peppers begin to soften.
12. Remove foil carefully to avoid steam burns.
13. Return to oven and bake uncovered for 15 more minutes.
14. Check that cheese is golden brown and bubbly around the edges.
15. Remove from oven and let rest for 5 minutes before serving. Outstanding texture contrast between the tender peppers and smoky pork filling makes every bite exciting. Serve these alongside a crisp coleslaw or top with extra BBQ sauce for dipping—either way, they disappear fast.
Pulled Pork Mac and Cheese Skillet
Get ready to level up your comfort food game with this epic mashup. Grab your cast iron because we’re turning leftover pulled pork into the creamiest, smokiest mac and cheese you’ve ever tasted. Trust me, this one-bowl wonder will become your new weeknight hero.
Ingredients
– 2 cups leftover pulled pork (I always make extra just for this)
– 8 oz elbow macaroni (the classic choice for maximum cheese clinging)
– 2 cups whole milk (don’t skimp—this makes it extra creamy)
– 2 cups shredded sharp cheddar (I like the extra tang)
– 1 cup shredded Monterey Jack (for that perfect melt)
– 3 tbsp all-purpose flour
– 3 tbsp unsalted butter (salted works too if that’s your preference)
– 1 tsp smoked paprika (my secret for that smoky depth)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (just enough for a subtle kick)
– Salt to taste (I start with 1/2 tsp)
Instructions
1. Preheat your oven to 375°F.
2. Cook the elbow macaroni in salted boiling water for 7 minutes until al dente.
3. Drain the pasta immediately—don’t rinse it, as the starch helps the sauce cling better.
4. Melt butter in a large oven-safe skillet over medium heat.
5. Whisk in flour and cook for 1 minute until golden and fragrant.
6. Gradually pour in milk while whisking constantly to prevent lumps.
7. Bring the sauce to a gentle simmer, stirring frequently.
8. Reduce heat to low and stir in both shredded cheeses until completely melted.
9. Mix in smoked paprika, garlic powder, onion powder, and cayenne pepper.
10. Fold in the cooked macaroni until every piece is coated in cheese sauce.
11. Gently stir in the pulled pork, being careful not to overmix.
12. Transfer the skillet to the preheated oven and bake for 15 minutes.
13. Check that the top is lightly browned and bubbly around the edges.
14. Let the skillet rest for 5 minutes before serving—this allows the sauce to thicken perfectly.
Finally, that first bite delivers the ultimate comfort—creamy cheese clinging to tender pasta with smoky pork shreds throughout. The crispy top gives way to the most indulgent, gooey center that’ll have everyone fighting for the corner pieces. Try topping with crispy fried onions or serving alongside a simple green salad to cut through the richness.
Crispy Pulled Pork Spring Rolls
Escape boring appetizers with these crispy pulled pork spring rolls—they’re the perfect fusion of Southern comfort and Asian crunch that’ll disappear faster than your phone battery. Trust me, your party spread needs this upgrade.
Ingredients
– 1 package (12 count) spring roll wrappers (I always keep these thawed overnight in the fridge for easier handling)
– 2 cups cooked pulled pork (leftover BBQ pork works perfectly here)
– 1 cup shredded green cabbage (the crunchier the better)
– 1/2 cup shredded carrots (I prefer matchstick-cut for even cooking)
– 2 tbsp chopped fresh cilantro (don’t skip this—it adds that fresh pop)
– 1 tbsp soy sauce (low-sodium is my go-to for better flavor control)
– 1 tsp grated fresh ginger (fresh makes all the difference over powdered)
– 1/4 cup vegetable oil for frying (peanut oil works great too for extra crispiness)
– 1 small bowl of water for sealing
Instructions
1. Lay one spring roll wrapper on a clean surface with one corner pointing toward you.
2. Place 2 tablespoons of pulled pork horizontally across the center of the wrapper.
3. Top pork with 1 tablespoon cabbage, 1 teaspoon carrots, and 1/4 teaspoon cilantro.
4. Drizzle 1/4 teaspoon soy sauce and a pinch of grated ginger over the filling.
5. Fold the bottom corner tightly over the filling, tucking it under slightly.
6. Fold both side corners inward to enclose the filling completely.
7. Brush the top corner with water using your finger.
8. Roll firmly upward to seal—press firmly to ensure no air pockets remain. (Tip: Keep unused wrappers covered with a damp towel to prevent drying out.)
9. Repeat steps 1-8 with remaining wrappers and filling.
10. Heat vegetable oil in a deep skillet to 350°F—test with a breadcrumb; it should sizzle immediately.
11. Carefully place 3-4 spring rolls in the hot oil without overcrowding.
12. Fry for 2-3 minutes until golden brown on one side. (Tip: Maintain oil temperature between 340-360°F for even crisping.)
13. Flip spring rolls using tongs and fry another 2-3 minutes until uniformly golden and crispy.
14. Remove spring rolls and drain on a wire rack—this keeps them crispier than paper towels.
15. Repeat frying process with remaining spring rolls.
16. Let rest for 2 minutes before serving. (Tip: Don’t skip the resting—it allows the filling to cool slightly and the crunch to set.)
Here’s why these work: The crackly wrapper gives way to tender, smoky pork with bright veggie crunch. Serve them with a spicy sriracha mayo dip or slice diagonally for an impressive platter presentation that’ll have everyone asking for the recipe.
Pulled Pork and Bean Chili
A game-changing chili that’ll make your slow cooker your new best friend. This pulled pork version brings smoky, tender vibes that’ll have everyone begging for seconds—perfect for game day or cozy nights in.
Ingredients
– 2 lbs pork shoulder, cut into 3-inch chunks (I always trim excess fat first)
– 1 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 3 cloves garlic, minced (fresh only—jarred just doesn’t hit the same)
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp oregano
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups chicken broth
– 1 tbsp brown sugar
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat pork shoulder chunks completely dry with paper towels.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear pork chunks for 3-4 minutes per side until deeply browned.
4. Transfer seared pork to your slow cooker insert.
5. Add diced onion to the same skillet and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle chili powder, cumin, smoked paprika, and oregano over the onion mixture.
8. Cook spice mixture for 30 seconds to bloom the flavors.
9. Scrape all skillet contents into the slow cooker with the pork.
10. Add drained kidney beans, black beans, crushed tomatoes, and chicken broth.
11. Stir in brown sugar, salt, and black pepper until well combined.
12. Cover slow cooker and cook on LOW for 8 hours.
13. Remove lid and use two forks to shred the pork directly in the cooker.
14. Stir shredded pork back into the chili mixture.
15. Cook uncovered for another 30 minutes to thicken slightly.
Just ladle this beauty into bowls and watch the magic happen. The pork becomes melt-in-your-mouth tender while the beans keep their perfect bite against the rich, smoky broth. Serve it over cornbread for ultimate cozy vibes or load it up with sharp cheddar and cool sour cream.
Pulled Pork Pizza with Red Onions and Cilantro
Just when you thought pizza couldn’t get better—meet your new obsession. Juicy pulled pork meets crispy crust with zesty red onions and fresh cilantro. This mashup delivers serious flavor bombs in every single bite.
Ingredients
– 1 lb pizza dough (I let mine proof overnight for maximum fluff)
– 1 cup pulled pork (use leftover smoked pork shoulder—game changer)
– 1/2 cup barbecue sauce (sticky sweet works best here)
– 1 cup shredded mozzarella (freshly grated melts smoother)
– 1/2 red onion, thinly sliced (mandoline slices give perfect crispness)
– 1/4 cup fresh cilantro leaves (save the stems for garnish)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– Cornmeal for dusting (prevents sticking and adds crunch)
Instructions
1. Preheat your oven to 475°F with a pizza stone inside for 45 minutes—hot surface equals crisp crust.
2. Stretch pizza dough on a cornmeal-dusted surface to 12-inch diameter.
3. Brush olive oil evenly over dough surface, reaching all edges.
4. Spread barbecue sauce in thin layer, leaving 1-inch border bare.
5. Sprinkle mozzarella cheese evenly across sauced area.
6. Distribute pulled pork in single layer over cheese.
7. Scatter red onion slices across the pizza surface.
8. Slide pizza onto preheated stone using pizza peel.
9. Bake for 12-14 minutes until crust is golden and cheese bubbles.
10. Remove from oven when edges show deep golden brown color.
11. Let rest 3 minutes—this prevents cheese sliding off.
12. Top with fresh cilantro leaves just before serving.
Melted cheese clings to tender pork while red onions add sharp crunch. The cilantro brightens each rich bite—try drizzling extra barbecue sauce in zigzags for Insta-worthy presentation. Leftovers reheat surprisingly well in a skillet for next-day crispy crust revival.
Zesty Pulled Pork Sliders with Coleslaw
Unleash your inner pitmaster with these flavor-packed sliders that’ll disappear faster than your weekend. We’re talking fall-apart tender pork with a spicy kick, balanced by cool, crunchy slaw. Get ready to be the hero of game day or any casual gathering.
Ingredients
– 3 lbs pork shoulder (bone-in adds more flavor, trust me)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 cup chicken broth (low sodium lets you control the salt)
– 1/2 cup apple cider vinegar (the good stuff makes a difference)
– 1/4 cup brown sugar (pack it tight for maximum caramelization)
– 2 tbsp smoked paprika (this is where the magic happens)
– 1 tbsp chili powder (adjust based on your heat tolerance)
– 1 tsp garlic powder (fresh works too, but powder distributes evenly)
– 1 tsp onion powder
– 1 tsp cumin
– 1/2 tsp cayenne pepper (my secret weapon for that zesty kick)
– 12 slider buns (brioche holds up best against the juicy pork)
– 4 cups coleslaw mix (I grab the pre-shredded to save time)
– 1/2 cup mayonnaise (Duke’s is my Southern-approved choice)
– 2 tbsp lemon juice (freshly squeezed brightens everything up)
– 1 tbsp honey (local if you can find it)
– 1 tsp celery seed (don’t skip this – it makes the slaw)
Instructions
1. Pat the pork shoulder completely dry with paper towels.
2. Rub olive oil evenly over all surfaces of the pork.
3. Combine smoked paprika, chili powder, garlic powder, onion powder, cumin, and cayenne in a small bowl.
4. Massage the spice mixture thoroughly into every inch of the pork.
5. Place the seasoned pork in your slow cooker.
6. Pour chicken broth and apple cider vinegar around (not over) the pork.
7. Sprinkle brown sugar evenly over the top of the pork.
8. Cover and cook on low for 8 hours until the pork shreds easily with a fork.
9. While pork cooks, whisk mayonnaise, lemon juice, honey, and celery seed in a large bowl.
10. Toss the coleslaw mix with the dressing until every strand is coated.
11. Refrigerate the coleslaw for at least 1 hour to let flavors meld.
12. When pork is done, transfer to a cutting board, reserving 1/2 cup of cooking liquid.
13. Use two forks to shred the pork, discarding any fat or bone.
14. Return shredded pork to the slow cooker with reserved liquid.
15. Toast slider buns lightly in a 350°F oven for 3-4 minutes until golden.
16. Pile pulled pork generously onto bottom buns.
17. Top with a heaping spoonful of chilled coleslaw.
18. Crown with top buns and serve immediately.
That first bite delivers pure texture heaven – the soft bun gives way to juicy, spice-rubbed pork that literally melts, while the crisp coleslaw provides the perfect cooling crunch. Try stacking them high on a wooden board for that Instagram-worthy spread, or wrap individually in parchment paper for easy passing at parties.
Pulled Pork Fried Rice with Vegetables
Unbelievably good leftover magic happening here—this pulled pork fried rice transforms last night’s BBQ into today’s crave-worthy meal in under 20 minutes flat. Using leftover pulled pork means maximum flavor with minimal effort, and those crispy rice bits? Pure perfection.
Ingredients
– 2 cups cooked pulled pork (I always use leftover smoked pork for that deep flavor)
– 3 cups day-old cooked white rice (cold rice fries up so much crispier than fresh)
– 2 large eggs, beaten (room temp eggs scramble more evenly)
– 1 cup frozen mixed vegetables (the classic peas-carrots-corn blend never fails)
– 3 tbsp vegetable oil (divided for perfect searing)
– 2 tbsp soy sauce (I prefer low-sodium to control saltiness)
– 1 tbsp sesame oil (that nutty finish is everything)
– 2 cloves garlic, minced (fresh minced makes all the difference)
– 1 tsp grated ginger (keep some frozen for instant flavor)
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add beaten eggs and scramble for 45-60 seconds until just set but still slightly wet, then immediately transfer to a plate.
3. Add remaining 2 tablespoons vegetable oil to the hot skillet and wait 30 seconds until oil shimmers again.
4. Add minced garlic and grated ginger, stir-frying for exactly 30 seconds until fragrant but not browned.
5. Add frozen mixed vegetables and cook for 2 minutes, stirring constantly until thawed and slightly tender.
6. Crumble cold rice into the skillet, breaking up any clumps with your spatula.
7. Spread rice evenly across the skillet and let cook undisturbed for 90 seconds to develop crispy bits on the bottom.
8. Add pulled pork and use spatula to separate any clumps, mixing thoroughly with rice and vegetables.
9. Cook for 3 minutes, stirring occasionally, until pork is heated through and rice has golden spots.
10. Return scrambled eggs to skillet, breaking them into small pieces as you mix.
11. Drizzle soy sauce evenly over the mixture, tossing continuously for 1 minute to distribute evenly.
12. Remove from heat and immediately stir in sesame oil.
Outrageously satisfying texture with crispy rice contrasting tender pork, while the sesame oil adds that final aromatic punch. Serve it straight from the skillet family-style, or top with a fried egg for extra decadence—either way, it disappears fast.
Pulled Pork Shepherd’s Pie with Cheddar Mash
Ditch the boring dinners—this mashup transforms classic comfort food into your new weeknight obsession. Imagine tender pulled pork meets creamy cheddar potatoes in a dish that’s pure cozy magic. Your family will beg for seconds before it even hits the table.
Ingredients
– 2 lbs pulled pork (I use leftover smoked pork for extra depth)
– 1 large onion, diced (yellow onions are my go-to for sweetness)
– 2 carrots, peeled and chopped into ½-inch pieces
– 1 cup frozen peas (no need to thaw—they cook perfectly in the sauce)
– 2 tbsp tomato paste (double-concentrated for richer flavor)
– 2 cups beef broth (low-sodium lets you control the salt)
– 1 tbsp Worcestershire sauce (this secret ingredient adds umami punch)
– 3 lbs russet potatoes, peeled and quartered (starchy varieties make the fluffiest mash)
– 4 tbsp unsalted butter (room temp blends smoother)
– ½ cup whole milk (warm it slightly to avoid cooling the potatoes)
– 1½ cups shredded sharp cheddar (I prefer extra-sharp for bold cheesy flavor)
– 1 tsp garlic powder (skip fresh garlic—it can burn in the broiler)
– Salt and black pepper (season in layers for the best results)
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Place peeled, quartered potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the pot to a boil over high heat, then reduce to a simmer for 15–18 minutes until potatoes pierce easily with a fork.
4. While potatoes cook, heat a large skillet over medium-high and sauté diced onion and carrots for 6–8 minutes until softened.
5. Stir in tomato paste and cook for 1 minute until it darkens slightly—this deepens the flavor.
6. Add pulled pork, frozen peas, beef broth, and Worcestershire sauce to the skillet.
7. Simmer the mixture for 10–12 minutes until the liquid reduces by half and thickens.
8. Drain the cooked potatoes thoroughly and return them to the hot pot for 30 seconds to evaporate excess moisture.
9. Mash the potatoes with a ricer or masher until no lumps remain.
10. Fold in room temperature butter, warm milk, shredded cheddar, garlic powder, 1 tsp salt, and ½ tsp black pepper until creamy.
11. Spread the pork mixture evenly in the baking dish and top with the cheddar mash.
12. Use a fork to create peaks across the mashed potatoes—they’ll crisp beautifully under the broiler.
13. Bake for 20 minutes at 375°F until the edges bubble.
14. Switch to broil on high and cook for 2–3 minutes until the top is golden brown and crispy.
15. Let the dish rest for 5 minutes before serving—this helps the layers set.
Velvety mashed potatoes crackle into a golden crust, giving way to smoky pulled pork simmered in a savory gravy. Serve it straight from the baking dish with a simple arugula salad to cut through the richness, or pack leftovers for a lunch that tastes even better the next day.
Conclusion
Excitingly, these 19 creative recipes transform leftover pulled pork into delicious new meals your family will love. We hope you try these ideas and discover new favorites! Share which recipe you enjoyed most in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later.
