Being a professional barbecue competition team, you have plenty of neighbors and friends eagerly awaiting your return from a competition, to see if you had any leftover pulled pork or any other meat.
They politely inquire, “how did you do this weekend?” Followed up with, “did you have leftovers?”
Typically, we have several family members or friends who visit us during a competition, which we will gladly share leftovers, once all turn in boxes are complete.
Sometimes, we end up taking some home and freezing it for future meals.
Using our Food Saver is the best way to store leftover pork.
This model comes with various size bags. The quart size is perfect to accommodate portions for two people.
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Once frozen, just label them and store them in the deep freezer until needed.
Heating Up Leftovers
Through trial and error, I have discovered the most efficient way to heat up leftover barbecue and keep the integrity of the meat’s moisture and flavor.
- Add water to a large pot; big enough to accommodate your package of frozen barbecue without spilling.
- Place pot on stovetop and heat till JUST BEFORE BOILING
- Reduce heat to allow water to simmer and add your frozen barbecue – BAG AND ALL – to the simmering water
- Using tongs, turn the bag over after approximately 10-15 minutes (for quart size bag, maybe longer for larger bags)
- Allow to simmer for an additional 10-15 minutes (for a quart size bag, maybe longer for larger bags)
- Remove the bag from water and place on a towel
- Carefully open the bag and pour barbecue into a bowl
Recently, after heating up some leftover barbecue in the above method, I decided to try it on pizza.
You can buy quality pizza dough in the dairy section of your local supermarket.
Using packaged dough, I used my favorite marinara sauce, Nellino’s Sauce Company.
Dropped the small “pearl” drops of mozzarella cheese over the pizza and a 1/4 cup of sharp cheddar cheese.
Sprinkled on the barbecue.
Placed in a preheated 450º oven, straight on the oven rack.
Baked for about 15-18 minutes.
Removed and let set on the cutting board for about 4-5 minutes, then cut with a pizza roller.
It was delicious!
Here is another way to use up your pulled pork:
Southwest Pork Stew
- Slow Cooker
- 16 oz salsa verde Jarred in the ethnic section of your supermarket
- 2 cups low-sodium chicken broth
- 15 oz beans I used Luck's pinto and great northern bean mix
- 15 oz fire-roasted diced tomatoes, canned
- 1.5 lbs leftover pulled pork, unsauced
- 1 Tbsp ground cumin
- salt and pepper
- Pour the salsa verde in the bottom of your slow cooker, set to low. Let the salsa get slightly warm.
- Add drained beans, diced tomatoes, and cumin. Thoroughly mix.
- Add the shredded pork, breaking up larger chunks.
- Warm chicken broth in the microwave for approximately one minute (depending upon the wattage of your microwave).
- Pour warmed broth in slow cooker. Add salt and pepper to your tastes.
- Cook in slow cooker for 5-6 hours.
- Turn off slow cooker. Remove the lid and allow the pork to sit for 5-10 minutes.
- Then thoroughly stir.
- Serve with shredded cheddar cheese and sour cream. It can be served over rice.