3 Easy Pulled Pork Dishes by Meseidy

I happen to think slow cooked pork shoulder is the best. Not only is it awesome but it also makes the best leftovers! Most of us have a favorite pulled pork recipe in our repertoire. If you don’t, worry not—I got you covered! This Slow-Cooker Pernil (recipe on my blog) is a personal favorite and a version of it has been in my family for a few generations. It’s a no-fail, versatile recipe and it’s perfect for the dishes I’m sharing today. 

 
 

Carnitas Tacos

Clearly, if you have pulled pork, you must make tacos! In my humble opinion, the key to a good carnitas taco is the crispy pork bits. To achieve that, it’s important to let the pork sit in the skillet for a few minutes before tossing. If you fidget with the pork too much, you won’t get those crispy bits.

 
 

Serve the carnitas in warm toasted tortillas, garnished with diced onion, cilantro, and lime wedges. 

 
 

Pork Migas

I discovered migas when I moved to Tulsa, and my breakfast life was forever changed. It is hands-down my favorite breakfast. Oh, I can still appreciate a plate of eggs, bacon, and toast. But migas won my heart. If you’ve never had migas, you need to rectify this as soon as possible!

 
 

Migas is an egg scramble mixed with crispy tortilla strips and pico de gallo. Let’s be clear here: I don’t mean scrambled eggs topped with crispy tortilla strips—you must mix the tortilla strips in with the scramble. This way, the tortillas get both soft and crispy. It’s the best part. Take it up a few notches with a side of tender pulled pork. Breakfast will never be the same again. 

 
 

Cuban Sandwich

Migas may be my favorite breakfast but a Cuban sandwich is my favorite sandwich. There is some debate about where it originated, whether Cuba or Florida, but everyone agrees that it started within the Cuban community. Now it is served at cafes and lunch counters throughout Florida, Cuba, Puerto Rico, and the Dominican Republic.

 
 

A Cuban sandwich with a cold malta was one of my favorite lunches in college. A classic Cuban sandwich is on Cuban bread with mayonnaise, mustard, Swiss, pork, ham, and pickles. If you can’t find Cuban bread, French or bolillo rolls are good substitutions. The ham, however, may be negotiable. (We add ham in Puerto Rico, but sometimes it’s made with salami. Or neither.) What’s important is that the sandwich is pressed! It’s crispy, gooey, salty, meaty, and a little tangy. It’s a stinking amazing sandwich.

 
 

These are just a few ideas for how to use pulled pork. But let’s be honest, the possibilities are endless. You can also add it to pasta, soup, salads, or omelettes. And it freezes beautifully, so double the recipe and freeze half. This way, the next time you’re having one of “those” days, you won’t have to worry about dinner.

Do you have a favorite way to use pulled pork? I’d love to hear your ideas!