pulled pork

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pulled pork nachos with cheddar cheese and green onions
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Leftover Pulled Pork Nachos

Pulled pork nachos with melted cheddar and barbecue sauce.

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1. Preheat oven to 375°F. 2. Spread 6 oz tortilla chips evenly on a baking sheet. 3. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until warmed and edges brown. 5. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 6. Evenly distribute pork over tortilla chips. 7. Sprinkle 1.5 cups shredded cheddar cheese evenly over pork and chips. 8. Bake 8-10 minutes until cheese melts and bubbles. 9. Remove from oven and finish with 0.25 cup chopped fresh green onions sprinkled on top.

  • tortilla chips

  • olive oil

  • pulled pork

  • barbecue sauce

  • cheddar cheese

  • green onions

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pulled pork nacho bake with melted cheese tomatoes and sour cream
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Leftover Pulled Pork Nacho Bake

Crispy chips, pulled pork, and melted cheese baked into an easy nacho dinner.

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1. Preheat oven to 400°F. 2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 3. Add 2 cups shredded pulled pork in a single layer. Cook without stirring 3-4 minutes until edges are crisp. Stir and cook 1-2 minutes more to heat through. Remove from heat. 4. In a large bowl, combine 6 cups tortilla chips, cooked pulled pork, 2 cups shredded cheddar cheese, 1 cup diced tomato, and 1/2 cup sliced black olives. 5. Transfer mixture to a greased 9x13 inch baking dish. Spread evenly. 6. Bake uncovered for 10-12 minutes until cheese is melted and bubbly. 7. Remove from oven and let rest 3 minutes. 8. Top with 1/2 cup sour cream and 1/4 cup chopped fresh cilantro off heat.

  • olive oil

  • pulled pork

  • tortilla chips

  • cheddar cheese

  • tomato

  • black olives

  • sour cream

  • cilantro

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pulled pork mac and cheese baked with golden cheese on top
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Leftover Pulled Pork Mac and Cheese

Baked potatoes topped with pulled pork, cheddar, and sour cream.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened. 4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant. 5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden. 6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. 8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes. 9. Fold cooked macaroni into the cheese and pork sauce until evenly coated. 10. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top. 11. Bake uncovered for 20-25 minutes until bubbly and golden on top. 12. Remove from oven and let rest 5 minutes before serving. 13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.

  • elbow macaroni

  • olive oil

  • onion

  • garlic

  • all-purpose flour

  • whole milk

  • cheddar cheese

  • mozzarella cheese

  • pulled pork

  • parsley

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pulled pork loaded baked potatoes with cheddar sour cream and green onions
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Pulled Pork Loaded Baked Potatoes

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1. Preheat oven to 400°F. 2. Pierce 4 medium baking potatoes with a fork. Bake directly on oven rack 45-55 minutes until tender when pierced. 3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until warmed and edges brown. 5. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 6. When potatoes are done, cut a slit on top and gently squeeze to open. 7. Divide pork mixture evenly over potatoes. 8. Top each with 0.5 cup shredded cheddar cheese and 0.25 cup sour cream. 9. Finish with 2 tbsp chopped fresh green onions sprinkled on top.

  • baking potatoes

  • olive oil

  • pulled pork

  • barbecue sauce

  • cheddar cheese

  • sour cream

  • green onions

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pulled pork enchilada casserole with melted cheese and cilantro

Pulled Pork Enchilada Casserole

Layered pulled pork, tortillas, enchilada sauce, and melted cheese baked into an easy dinner.

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1. Preheat oven to 375°F. 2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. 3. Add 1 cup diced onion and 2 cloves minced garlic. Sauté 3-4 minutes until onions are translucent. 4. Stir in 2 cups pulled pork, 1 cup enchilada sauce. Simmer 2 minutes until sauce thickens and coats pork. 5. In a baking dish, layer 4 corn tortillas, half the pork mixture, 0.5 cup shredded cheese. Repeat layers. 6. Top with remaining 0.5 cup shredded cheese. 7. Bake uncovered 20 minutes until cheese is melted and bubbly. 8. Remove and rest 5 minutes before serving. Finish with 1 tbsp chopped fresh cilantro.

  • Olive oil

  • Onion

  • Garlic

  • Pulled pork

  • Enchilada sauce

  • Corn tortillas

  • Shredded cheese

  • Cilantro

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pulled pork caesar salad with romaine parmesan and croutons
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Pulled Pork Caesar Salad

Pulled pork served over caesar salad with parmesan and croutons.

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1. Heat 1 tbsp olive oil in a medium skillet over medium-high heat until shimmering. 2. Add 2 cups shredded pulled pork in a single layer. Cook without stirring 3-4 minutes until edges are crisp and browned. Flip and cook 2 more minutes. Remove from heat. 3. In a large bowl, combine 6 cups chopped romaine lettuce and 1/2 cup grated Parmesan cheese. 4. Add 1/3 cup Caesar dressing to the lettuce and toss gently to coat evenly. 5. Add the warm pulled pork on top of the salad. 6. Sprinkle 1/2 cup toasted croutons over the salad. 7. Finish with 1 tbsp chopped fresh chives sprinkled over the top off heat.

  • olive oil

  • pulled pork

  • romaine lettuce

  • Parmesan cheese

  • Caesar dressing

  • croutons

  • chives

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pulled pork breakfast hash with potatoes peppers and parsley
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Pulled Pork Breakfast Hash

Pulled pork breakfast hash with crispy potatoes, peppers, and onions cooked in one skillet for a simple meal.

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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 2. Add 2 cups diced peeled potatoes in a single layer. Cook 8-10 minutes, stirring occasionally, until golden and tender. 3. Add 1 cup diced onion and 1 cup diced bell pepper. Cook 4-5 minutes until vegetables soften. 4. Add 2 cups shredded pulled pork in a single layer. Cook 3-4 minutes until pork is heated through and edges brown. 5. Stir in 1 tsp smoked paprika and 0.5 tsp black pepper. 6. Cook 1-2 minutes until spices are fragrant and coating ingredients. 7. Remove from heat and finish with 2 tbsp chopped fresh parsley sprinkled on top.

  • olive oil

  • potatoes

  • onion

  • bell pepper

  • pulled pork

  • smoked paprika

  • black pepper

  • parsley

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pulled pork and bean chili in a bowl with cilantro on top
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Hearty Pulled Pork and Bean Chili

Tender pulled pork simmered with beans, tomatoes, and spices for an easy chili dinner.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 5 minutes until onions are translucent and peppers softened. 3. Add 2 cups pulled pork, 1 can (15 oz) drained and rinsed kidney beans, 1 can (15 oz) diced tomatoes, 1 tbsp chili powder, and 1 tsp cumin. 4. Stir to combine. Bring to a simmer over medium heat. 5. Reduce heat to low and simmer uncovered 20-25 minutes until chili thickens and flavors meld, stirring occasionally. 6. Remove from heat. Finish with 1 tbsp chopped fresh cilantro.

  • Olive oil

  • Onion

  • Bell pepper

  • Pulled pork

  • Kidney beans

  • Diced tomatoes

  • Chili powder

  • Cumin

  • Cilantro

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pulled pork bbq sandwiches with cabbage on toasted buns

Pulled Pork BBQ Sandwiches

Pulled pork coated in barbecue sauce served on toasted buns with fresh cabbage.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Add 2 cups shredded pulled pork in a single layer. Cook 4-5 minutes until heated through and edges brown. 3. Stir in 0.5 cup barbecue sauce. Simmer 2-3 minutes until sauce thickens and coats pork. 4. Toast 4 sandwich buns cut side down in a dry skillet over medium heat 1-2 minutes until lightly browned. 5. Divide pork mixture evenly among buns. 6. Top with 0.5 cup shredded cabbage. 7. Finish with 1 tbsp fresh lemon juice squeezed over sandwiches.

  • olive oil

  • pulled pork

  • barbecue sauce

  • sandwich buns

  • cabbage

  • lemon juice

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Need More?

What is a classic meal?

Pulled pork is one of the easiest ways to get multiple meals from one cook. Make it once, shred it, and it carries through a few dinners without much extra work.

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