13 Leftover Pulled Pork Recipes That Pull Out All the Stops

Banish from your mind the idea that you need a crowd to justify making pulled pork. After your delicious barbecue sandwiches on Day 1, the fun is just about to begin. Those leftovers can go in so many different directions, some of which, dare we say, we look forward to even more than the original. Most of these work best with pulled pork that hasn’t been sauced, but even sauced leftovers can make excellent nachos, tacos, mac and cheese, we could continue (and we will!). So, start browsing and make your plan, because by the time we’re through with you, you’ll fear that you don’t have enough leftovers to make everything you’ll crave.

Might garbage bread be the perfect party trick? We’d say yes, particularly if you start with store-bought pizza dough, eliminating all the prep work you’d normally associate with a baked good. Here, barbecue pulled pork is baked right into the bread for the ultimate slice-and-serve that will have game-day, tailgate and any other big-appetite eaters cheering.

This is such a great recipe, literally one-pot because the pasta cooks right in the milk that forms the base (hoorah!). Stir in the cheeses, mustard, butter and cayenne, then fold in the pulled pork. If you’re making it for a party, cook it in an enameled or cast-iron Dutch oven, then just put the lid on to keep it warm until go-time.

Think: pulled pork sandwich, but Venezuelan. Arepas are griddled corn-and-cheese patties from Venezuela, typically stuffed with a filling and a contrasting briny slaw. Here, the pulled pork becomes the filling, and the quick slaw provides a textural and bright contrast.

This express lane to an enchilada dinner could not be beaten; it’s enchilada but the labor is simply layering. It’s also a win-win flavorwise; if your pulled pork is unsauced, it truly goes in the Mexican direction. If the pulled pork is barbecue-sauced, it still works — just call it “cowboy enchiladas” and Bob’s your uncle.

Deviled egg-as-flavor-bomb? Always. These have a hidden surprise of pulled pork beneath the creamy yolks, and a crispy onion topping completes that textural symphony. They would make a sleeper hit at the barbecue, brunch, lunch… okay, virtually anywhere.

Here, pulled pork goes saucy and complex, and is right at home atop a pool of buttery grits. A little simmering in the broth along with Cajun seasoning pulls this in the direction of something you might encounter in New Orleans, and it’s just so right. Queue up the jazz, make sure to have plenty of hot sauce on hand, and enjoy a perfect dish.

This is truly a spectacular brunch plate; maybe the winningest move if you’re having weekend guests is to make pulled pork for Saturday night and then serve these the next morning. Roasting the tomatoes a bit transforms them into an almost jammy savory-sweet base for pulled pork and a perfect poached egg (trust Sunny’s method to get it exactly right). You could zhuzh things up with a side salad or some home fries, but honestly, one of these and a cup of coffee is all you need.

Do we even have to sell you on this one? You had us at pulled pork and baked beans nestled beneath cornbread and jalapeño poppers. Oh, and it’s assembled in 10 minutes? Icing on the cake, although in this case the cake is a sensational savory skillet.

This salad dispels the notion that pulled pork has to be rich and heavy, both flavorwise and in actual heft. Brightness leads the way, with limey rice noodles and lots of crunchy vegetables. Fresh mint and chopped salted peanuts finish it off on an irresistible note.

Jalapeño poppers typically conceal a hidden center of molten cheese, but these contain a little something special. Don’t worry, you’ll still find a chili-cheese mixture, but mingling along with is pulled pork. Tuck them inside jalapeños that have their heat tamed (just a bit!) and gain an outer crunch from deep-frying, and you’ve got some appetizers that are truly popping.

We’re big fans of the Italian classic, wild boar ragu with pappardelle, the noodles that are so wide they might as well be ribbons for gift packages. Well, when you don’t have wild boar, nor do you have time to stew a ragu, but you do have pulled pork, then do we have a treat for you. It’s the most comforting bowlful, and it doesn’t take too much kitchen work to get there, either.

When you’re thinking appetizers-for-dinner, this is a great option. If you know how to bake a potato, you’re good to go. Just top the skins with the pulled pork and some cheese to melt it all together, and you’ve got some seriously hearty snacks.