Add drippings and any leftover mop sauce to the pulled meat to moisten further. Rub into the porkbutt and allow to sit at room temperature, 1 to 2 hours. Cook the porkbutt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the porkbutt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the porkbutt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes
I wish I could say I came up with this one myself, but I was actually inspired by a recipe in Southern Living Magazine that was intended to utilize Thanksgiving leftovers and frozen veggies
In addition to the sandwich below, we also use leftovers for the following ideas- tacos, enchiladas, "hash" with eggs, add to chili, epic fried rice, taco salads, and Loco Moco
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burgers or chops another night, and probably leftovers from Sunday one night. pork, which was always served cold because that was the way my father liked it, cold with mustard
Transfer the pork to a cutting board and shred using two forks. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
The next day the leftovers magically disappeared and there was nothing left to freeze. A while ago I promised my son to make him pulled pork and I finally got around to making it last week
Don't even ask why I decided it was a good idea to make these with the amount of leftovers in the fridge, but it only seemed appropriate to do something Southern while on the West coast