We are excited to have you join us for Rollover Dinners, a series designed to help you make the most of your leftovers. In this post, we will make simple work of lettuce wraps by utilizing the pieces from the pulled pork sandwiches we just created. Please read the introduction here.
One of my go-to recipes for making a large quantity of food in advance is pulled pork since pork shoulder is reasonably affordable and almost cooks itself in a slow cooker. This pulled pork, which has been seasoned with salt, sugar, and apple cider vinegar, is the ideal blank canvas for a BBQ sauce heavy on mustard and a tangy slaw.
The preparation of this dish takes practically no time. However, it must be cooked for the entirety of the day. Start preparing the pork in the morning before going to work, or plan to prepare it on the weekend when you have more time. If you want things to be even simpler, you may omit to make the sauce from scratch and instead use a bottle of your preferred sauce (search for Gold or Carolina sauce; here at Lillie’s Q Gold, we use Lillie’s Q Gold). You may also save time preparing the slaw by purchasing a bag of pre-made slaw mix rather than making it from scratch.
Repurpose these leftovers into another meal that’s quick and simple
This recipe produces the tastiest barbecue-inspired sandwiches without needing a grill (or smoker). Still, more significantly, it is designed to make a large quantity of leftovers that can be used for another dinner throughout the week. After supper, set aside two cups of pulled pork, one-half cup of barbecue sauce, and one cup of coleslaw. You will use that some other night as the filling for lettuce wraps.
IN REGARDS TO THE PORK:
- One pork shoulder or pork butt (weighing between 6 and 7 pounds with the bone and between 5 and 6 pounds without the bone).
- Two teaspoons of kosher salt
- 2 level teaspoons of dark brown sugar, packed
- 1/2 cup apple cider vinegar
- Split hamburger buns for serving
ABOUT THE SAUCE:
- 1 cup of mustard in a yellow color
- a half a cup’s worth of packed dark brown sugar
- One teaspoon of ground chili peppers
- One cubic millimeter of Worcestershire sauce
- One teaspoon of liquid smoke
IN REGARDS TO THE SLAW:
- One miniature head of green or red cabbage, weighing approximately 1 pound
- One bag of shredded carrots (weighing 8 ounces)
- One teaspoon of apple cider vinegar
- 1/2 teaspoon kosher salt
- Half of a milligram of freshly ground black pepper
- To prepare the pork, remove any significant chunks of fat from a shoulder of pork. If the bone is still attached, work around it as you cut the pork into four pieces. The pork should be coated with two teaspoons of kosher salt and two tablespoons of packed dark brown sugar. The seasonings should be rubbed into the meat.
- Put the pork in a slow cooker with at least 6 quarts (you may include the bone if you prefer). A half cup of apple cider vinegar should be poured all over the meat. Cook the beef, covered, on the LOW setting for anywhere between 6 and 8 hours or until it is soft enough to be easily shredded. You can make the sauce now or at any other stage before the pork is finished.
- Cook the sauce as follows: In a small saucepan, combine one cup of yellow mustard, one-half cup of packed dark brown sugar, one teaspoon each of chili pepper and Worcestershire sauce, and one teaspoon of liquid smoke. Heat the mixture over medium heat. Simmer for 12 to 15 minutes, stirring occasionally until bubbling, thickening, and reduced to almost half its original volume. Take the dish away from the heat.
- To prepare the slaw, around thirty minutes before the pork is cooked, quarter one small head of cabbage lengthwise through the core, then remove the meat from each piece. Shred the cabbage until it is beautiful (there should be around four and a half cups) and set it in a big bowl. Mix in a bag of shredded carrots weighing 8 ounces, one teaspoon of apple cider vinegar, half a teaspoon of kosher salt, and half a teaspoon of black pepper. Mix well, then set aside for at least half an hour to marinate.
- When the pork is done cooking, remove any bones in the way and then use two big forks to shred the flesh. Place the pulled pork on hamburger buns and top with the sauce and slaw before serving. Remember to save aside 2 cups of the pulled pork, 1/2 cup of the sauce, and 1 cup of the slaw for the Pulled Pork Lettuce Wraps to be used on another occasion.