21 Delicious Leftover Boston Butt Recipes for Every Occasion

You’ve mastered the art of cooking a succulent Boston butt, but now you’re staring at leftovers wondering what’s next. Fear not! From quick weeknight dinners to cozy comfort food that warms the soul, we’ve rounded up 21 delicious ways to transform those leftovers into meals that’ll have everyone asking for seconds. Dive into our list and discover a world of flavor waiting in your fridge!

Pulled Pork Tacos with Avocado Crema

Mastering the art of pulled pork tacos with avocado crema begins with selecting the finest ingredients and embracing the slow-cooking process that transforms humble pork into a tender, flavor-packed filling. Paired with the creamy, tangy avocado crema, these tacos are a celebration of texture and taste, perfect for any gathering or a cozy night in.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat (for a leaner option)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp smoked paprika (adjust to taste)
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 8 small corn tortillas (warmed before serving)
• 1 ripe avocado (for the crema)
• 1/2 cup sour cream
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup cilantro, finely chopped (plus extra for garnish)

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even cooking process.
2. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side, to lock in the flavors.
3. Remove the pork from the pot and set aside. Deglaze the pot with chicken broth, scraping up any browned bits for added depth.
4. Return the pork to the pot. Sprinkle smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper over the pork, ensuring it’s evenly coated.
5. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 4 hours, or until the pork is fork-tender and easily shreds.
6. While the pork cooks, prepare the avocado crema by blending the avocado, sour cream, lime juice, and cilantro in a food processor until smooth. Season with salt to taste.
7. Once the pork is done, remove it from the pot and shred it using two forks. Mix it with some of the cooking juices to keep it moist.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
9. Assemble the tacos by placing a generous amount of pulled pork on each tortilla, topping with avocado crema, and garnishing with additional cilantro.

Just as the tender pulled pork melts in your mouth, the avocado crema adds a refreshing contrast, making each bite a harmonious blend of flavors. Serve these tacos with a side of pickled red onions or a crisp cabbage slaw for an extra crunch.

BBQ Pulled Pork Pizza

Venture into a culinary delight where the smoky richness of BBQ pulled pork meets the crispy, cheesy goodness of pizza, creating a fusion that’s irresistibly decadent and perfect for any gathering.

Ingredients

• 1 lb pizza dough (store-bought or homemade for a fresher taste)
• 1 cup BBQ sauce (choose a smoky flavor for depth)
• 2 cups cooked pulled pork (leftovers work great here)
• 1 1/2 cups shredded mozzarella cheese (for that perfect melt)
• 1/2 cup thinly sliced red onion (adds a crisp contrast)
• 1/4 cup chopped fresh cilantro (for a bright finish)
• 1 tbsp olive oil (to grease the pan)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up for at least 30 minutes for optimal crispiness.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, then brush the edges lightly with olive oil to achieve a golden crust.
3. Spread the BBQ sauce evenly over the dough, leaving a small border for the crust, then top with the pulled pork, red onion, and mozzarella cheese.
4. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Remove from the oven and let it cool for 2 minutes before sprinkling with fresh cilantro for a pop of color and flavor.

Out of the oven, this BBQ Pulled Pork Pizza boasts a harmonious blend of textures—crispy crust, tender pork, and gooey cheese—with a flavor profile that’s both bold and balanced. Serve it with a side of extra BBQ sauce for dipping or a crisp salad to cut through the richness.

Pulled Pork Nachos Supreme

Brimming with bold flavors and irresistible textures, this Pulled Pork Nachos Supreme transforms a classic snack into a lavish feast. Perfect for gatherings or a indulgent night in, it layers tender, smoky pulled pork with crisp tortilla chips, melted cheese, and a vibrant array of toppings for a dish that’s as visually stunning as it is delicious.

Ingredients

• 2 cups pulled pork, shredded (preferably smoked for depth of flavor)
• 1 bag (13 oz) tortilla chips (thick-cut holds toppings better)
• 2 cups shredded cheddar cheese (sharp for tanginess)
• 1/2 cup black beans, rinsed and drained (canned works fine)
• 1/4 cup pickled jalapeños (adjust for heat preference)
• 1/2 cup sour cream (full-fat for creaminess)
• 1/4 cup fresh cilantro, chopped (adds a fresh contrast)
• 1 lime, cut into wedges (for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the nachos to perfection.
2. Spread the tortilla chips evenly on a large baking sheet, creating a single layer for even coverage.
3. Distribute the shredded pulled pork and black beans over the chips, ensuring every chip gets a share of the toppings.
4. Sprinkle the shredded cheddar cheese generously over the pork and beans, covering the entire surface for a gooey melt.
5. Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
6. Remove from the oven and immediately top with pickled jalapeños, dollops of sour cream, and fresh cilantro for a burst of flavor and color.
7. Serve hot with lime wedges on the side for squeezing over the nachos, enhancing the dish with a zesty kick.

This Pulled Pork Nachos Supreme offers a delightful contrast of textures, from the crunch of the chips to the tenderness of the pork, all tied together with the creamy, tangy, and spicy elements. For an extra touch of luxury, drizzle with a homemade barbecue sauce or serve alongside a chilled craft beer to complement the smoky flavors.

Pulled Pork Stuffed Sweet Potatoes

Perfectly balancing the smoky richness of pulled pork with the natural sweetness of roasted sweet potatoes, this dish is a harmonious blend of flavors and textures that promises to delight the palate.

Ingredients

• 4 medium sweet potatoes (scrubbed clean)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups pulled pork (pre-cooked, warmed)
• 1/4 cup barbecue sauce (your favorite brand)
• 1/4 cup sour cream (for garnish)
• 2 tbsp chopped chives (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes with olive oil and sprinkle evenly with salt and black pepper.
4. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
5. While the sweet potatoes bake, warm the pulled pork in a saucepan over medium heat, stirring occasionally, for about 5 minutes.
6. Once the sweet potatoes are done, let them cool for 5 minutes, then slice each one open lengthwise and fluff the insides with a fork.
7. Divide the warmed pulled pork evenly among the sweet potatoes, topping each with a drizzle of barbecue sauce.
8. Garnish with a dollop of sour cream and a sprinkle of chopped chives before serving.

When served, the creamy texture of the sweet potatoes contrasts beautifully with the tender, smoky pulled pork, while the barbecue sauce adds a tangy sweetness that ties the dish together. For an extra crunch, consider topping with crispy fried onions or a sprinkle of toasted pecans.

Pulled Pork and Coleslaw Sliders

Masterfully combining the rich, smoky flavors of slow-cooked pork with the crisp, refreshing bite of coleslaw, these sliders are a testament to the art of balance in cooking. Perfect for gatherings or a sophisticated weeknight dinner, they promise to delight with every bite.

Ingredients

• 2 lbs pork shoulder, trimmed (for tender, shreddable meat)
• 1 tbsp smoked paprika (adds depth and color)
• 1 cup apple cider vinegar (or white vinegar for a sharper tang)
• 1/2 cup brown sugar (balances the acidity)
• 1 tbsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 small head green cabbage, thinly sliced (for crunch)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp Dijon mustard (adds a slight kick)
• 12 slider buns, toasted (for a crispy texture)

Instructions

1. Preheat your oven to 300°F to ensure a low and slow cooking environment for the pork.
2. Rub the pork shoulder evenly with smoked paprika, salt, and black pepper, massaging the spices into the meat for maximum flavor penetration.
3. In a small saucepan over medium heat, combine apple cider vinegar and brown sugar, stirring until the sugar dissolves completely to create a tangy glaze.
4. Place the seasoned pork in a roasting pan and pour the vinegar mixture over it, covering tightly with foil to lock in moisture. Tip: For extra tenderness, let the pork marinate in the fridge overnight before cooking.
5. Roast the pork for 4 hours, or until it easily shreds with a fork, indicating perfect doneness.
6. While the pork cooks, prepare the coleslaw by mixing thinly sliced cabbage with mayonnaise and Dijon mustard in a large bowl. Chill until serving to keep it crisp. Tip: Adding a pinch of sugar can soften the cabbage’s bitterness.
7. Once the pork is done, shred it using two forks, mixing it with the cooking juices to keep it moist and flavorful.
8. Lightly toast the slider buns under a broiler for 1-2 minutes until golden, watching closely to prevent burning.
9. Assemble the sliders by layering a generous amount of pulled pork on each bun bottom, topping with a spoonful of coleslaw, and finishing with the bun top. Tip: Serve with extra coleslaw on the side for added crunch.

Lusciously tender and bursting with contrasting textures, these sliders are a harmonious blend of savory and sweet. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of barbecue sauce before serving.

Pulled Pork Mac and Cheese

Zesty and indulgent, this Pulled Pork Mac and Cheese combines the smoky depth of slow-cooked pork with the creamy comfort of classic macaroni, creating a dish that’s both luxurious and heartwarming. Perfect for those who appreciate the finer things in life but crave the simplicity of home-cooked meals.

Ingredients

• 2 cups pulled pork (preferably shoulder, cooked and shredded)
• 1 lb elbow macaroni (or any short pasta)
• 4 tbsp unsalted butter (for a richer flavor)
• 1/4 cup all-purpose flour (for thickening the sauce)
• 3 cups whole milk (warmed slightly to prevent curdling)
• 2 cups sharp cheddar cheese (shredded, for a bold taste)
• 1 cup Gruyère cheese (shredded, adds a nutty flavor)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper (to season)
• 1/2 cup panko breadcrumbs (for a crispy topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mac and cheese.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside. Tip: Reserve a cup of pasta water to adjust sauce consistency later.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
4. Gradually add the warmed milk to the roux, whisking continuously until the mixture thickens, about 5 minutes.
5. Reduce heat to low and stir in the cheddar and Gruyère cheeses until melted and smooth. Season with smoked paprika, garlic powder, salt, and pepper.
6. Combine the cooked macaroni and pulled pork with the cheese sauce, stirring until evenly coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
7. Transfer the mixture to a greased baking dish and sprinkle with panko breadcrumbs for texture.
8. Bake for 20-25 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes.

Yielded is a dish where the tender pulled pork melds seamlessly with the velvety cheese sauce, while the crispy panko topping offers a delightful contrast. Serve it straight from the oven with a side of pickled vegetables to cut through the richness.

Pulled Pork Quesadillas

Kickstart your culinary adventure with these Pulled Pork Quesadillas, a delightful fusion of tender, smoky pulled pork and melted cheese encased in a crispy tortilla. Perfect for a cozy dinner or a festive gathering, this dish promises a symphony of flavors and textures that will tantalize your taste buds.

Ingredients

• 2 cups pulled pork (preferably smoked, for depth of flavor)
• 4 large flour tortillas (or corn for a gluten-free option)
• 2 cups shredded Monterey Jack cheese (or a blend of your favorite melting cheeses)
• 1/2 cup barbecue sauce (choose a smoky or sweet variety based on preference)
• 2 tbsp unsalted butter (or any neutral oil, for cooking)
• 1/4 cup chopped cilantro (optional, for garnish)
• 1/2 cup diced red onion (for a crisp contrast)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of butter, allowing it to melt and coat the pan evenly.
2. Place one tortilla in the skillet, sprinkling 1/2 cup of cheese evenly over one half, followed by 1/2 cup of pulled pork, a drizzle of barbecue sauce, and a sprinkle of diced red onion.
3. Fold the tortilla over the filling, pressing down gently with a spatula. Cook for 2-3 minutes on each side, or until golden brown and the cheese has melted.
4. Repeat the process with the remaining tortillas and filling, adding more butter to the skillet as needed.
5. Once all quesadillas are cooked, let them rest for a minute before slicing into wedges. This allows the cheese to set slightly, making them easier to cut.
6. Garnish with chopped cilantro before serving, if desired.

Flaky, golden tortillas give way to a succulent, cheesy interior, with the pulled pork adding a smoky richness that’s perfectly balanced by the tangy barbecue sauce. Serve these quesadillas with a side of sour cream or a fresh avocado salad for a complete meal that’s sure to impress.

Pulled Pork Fried Rice

Amidst the bustling flavors of American cuisine, pulled pork fried rice emerges as a delightful fusion, marrying the smoky richness of barbecue with the comforting familiarity of a stir-fried classic. This dish is a testament to creativity in the kitchen, offering a perfect balance of textures and tastes that are sure to impress.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old, for better texture)
• 1 cup pulled pork (shredded, homemade or store-bought)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup diced onions (yellow or white, for sweetness)
• 1/2 cup diced carrots (for a pop of color and crunch)
• 2 cloves garlic (minced, adjust to taste)
• 2 eggs (lightly beaten)
• 3 tbsp soy sauce (low sodium, adjust to taste)
• 1 tbsp sesame oil (for aroma)
• 1/2 cup frozen peas (thawed, for convenience)
• 2 green onions (sliced, for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add diced onions and carrots, stirring frequently, until onions are translucent and carrots are slightly tender, about 3-4 minutes.
3. Push vegetables to one side of the skillet. Pour beaten eggs into the other side, scrambling until just set, about 1-2 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed with other ingredients.
4. Add minced garlic and pulled pork to the skillet, stirring to combine and heat through, about 2 minutes. Tip: If using cold pulled pork, ensure it’s fully warmed before proceeding.
5. Stir in cooked rice, breaking up any clumps with the back of a spoon, until evenly mixed and heated, about 3-4 minutes.
6. Drizzle soy sauce and sesame oil over the rice mixture, tossing to coat evenly. Adjust seasoning if necessary. Tip: Add soy sauce gradually to prevent the dish from becoming too salty.
7. Fold in thawed peas and sliced green onions, cooking for an additional 1-2 minutes until everything is heated through.

Best enjoyed hot, this pulled pork fried rice boasts a harmonious blend of smoky, savory, and slightly sweet flavors, with each bite offering a delightful contrast between the tender pork and the crisp vegetables. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to spark conversation at your next gathering.

Pulled Pork Shepherd’s Pie

Elevating the humble shepherd’s pie to new heights, this Pulled Pork Shepherd’s Pie combines tender, slow-cooked pork with a creamy mash topping for a dish that’s both comforting and sophisticated. Perfect for a weekend dinner, it’s a twist on the classic that promises to delight.

Ingredients

• 2 cups pulled pork (pre-cooked, shredded)
• 1 cup frozen peas and carrots (thawed, or fresh for crunch)
• 1/2 cup beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce (adds depth)
• 1 tsp smoked paprika (for a hint of smokiness)
• 4 cups mashed potatoes (prepared, kept warm)
• 1/2 cup shredded cheddar cheese (for topping, optional)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add the pulled pork, stirring occasionally until slightly crispy, about 5 minutes.
3. Add the peas and carrots, beef broth, Worcestershire sauce, and smoked paprika to the skillet. Simmer for 5 minutes until the mixture thickens slightly. Tip: If the mixture seems dry, add a splash more broth.
4. Transfer the pork mixture to a baking dish, spreading it evenly. Top with the warm mashed potatoes, smoothing the surface with a spatula. Tip: For extra texture, rough up the surface of the mash with a fork.
5. Sprinkle the shredded cheddar cheese over the top if using. Bake for 20-25 minutes, or until the topping is golden and the edges are bubbly. Tip: For a deeper color, broil for the last 2 minutes.
6. Let the pie rest for 5 minutes before serving to allow the flavors to meld.

With its rich, smoky pulled pork base and creamy, golden potato topping, this shepherd’s pie is a hearty meal that stands out. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Pulled Pork and Bean Chili

Delightfully hearty and brimming with depth, this Pulled Pork and Bean Chili marries tender, slow-cooked pork with a robust blend of beans and spices, creating a dish that’s as comforting as it is sophisticated. Perfect for gatherings or a cozy night in, its layers of flavor promise to satisfy any palate.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks (for easier pulling)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white preferred)
• 3 cloves garlic, minced (fresh is best)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin (for warmth)
• 1 can (15 oz) diced tomatoes (with juices for added liquid)
• 2 cans (15 oz each) kidney beans, drained and rinsed (or pinto beans for variation)
• 2 cups chicken broth (low sodium recommended)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add pork chunks, searing on all sides until deeply browned, approximately 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove pork and set aside. In the same pot, add diced onion, cooking until translucent, about 5 minutes. Stir in garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
4. Return pork to the pot. Add diced tomatoes, beans, and chicken broth, stirring to combine. Bring to a simmer.
5. Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until pork is fork-tender. Tip: Skim off any excess fat during cooking for a cleaner flavor.
6. Using two forks, shred the pork directly in the pot. Simmer uncovered for an additional 30 minutes to thicken the chili. Tip: For a thicker consistency, mash some beans against the side of the pot.
7. Season with salt and pepper to taste before serving.

Combining the melt-in-your-mouth texture of pulled pork with the hearty bite of beans, this chili is a symphony of flavors. Serve it over a bed of creamy polenta or with a side of crusty bread for a meal that’s both elegant and utterly satisfying.

Pulled Pork Breakfast Hash

Mastering the art of breakfast begins with a dish that effortlessly combines comfort and sophistication, like this Pulled Pork Breakfast Hash. Melding tender, slow-cooked pork with crispy potatoes and a medley of vibrant vegetables, it’s a morning feast that promises to delight the senses.

Ingredients

• 2 cups pulled pork (leftover or freshly cooked, shredded)
• 3 cups diced potatoes (Yukon Gold recommended for creaminess)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1/2 cup diced bell pepper (any color, for crunch and color)
• 2 tbsp olive oil (or any neutral oil)
• 4 large eggs
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper (to taste)
• 2 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them in an even layer. Cook for 10 minutes, stirring occasionally, until they begin to soften and brown.
3. Stir in diced onion and bell pepper, cooking for another 5 minutes until vegetables are tender.
4. Add pulled pork and smoked paprika to the skillet, mixing well to combine. Cook for 3-4 minutes until the pork is heated through.
5. Create four wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
6. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

The hash boasts a delightful contrast of textures, from the crisp potatoes to the succulent pork, all brought together by the rich, runny egg yolks. Serve it straight from the skillet for a rustic presentation, or top with a dollop of sour cream for an extra layer of flavor.

Pulled Pork Stuffed Bell Peppers

Perfectly balancing the smoky richness of pulled pork with the sweet, vibrant crunch of bell peppers, this dish transforms humble ingredients into a show-stopping meal that’s as nutritious as it is indulgent.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed (choose a mix of colors for visual appeal)
• 2 cups pulled pork, cooked and shredded (use leftovers or prepare fresh)
• 1 cup cooked rice (white or brown, for added texture)
• 1/2 cup barbecue sauce (homemade or store-bought, adjust to taste)
• 1/2 cup shredded cheddar cheese (for a melty finish)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a large bowl, combine the pulled pork, cooked rice, barbecue sauce, salt, and black pepper. Mix thoroughly to ensure the flavors are evenly distributed.
3. Heat olive oil in a skillet over medium heat. Sauté the bell peppers for 2-3 minutes just to soften slightly, then remove from heat.
4. Stand the peppers upright in a baking dish. Spoon the pork and rice mixture into each pepper, packing it down gently to fill completely.
5. Sprinkle the tops of each stuffed pepper with shredded cheddar cheese, covering the filling evenly.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld and the filling to set slightly.

The pulled pork stuffed bell peppers emerge from the oven with a delightful contrast of textures—the peppers retain a slight bite, while the filling is luxuriously tender. Serve them atop a bed of greens for a light contrast, or alongside a dollop of sour cream to complement the smoky barbecue notes.

Pulled Pork and Pineapple Skewers

This summer, transform your barbecue with these Pulled Pork and Pineapple Skewers, a dish that marries the smoky richness of pork with the sweet, tangy burst of pineapple for a truly unforgettable flavor experience.

Ingredients

• 2 lbs pulled pork, cooked and shredded (use leftovers for ease)
• 2 cups fresh pineapple chunks (about 1 small pineapple)
• 1/4 cup barbecue sauce (choose your favorite brand)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp smoked paprika (adjust to taste)
• 1 tsp garlic powder
• Salt and pepper to taste
• 8-10 skewers, soaked in water for 30 minutes if wooden

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the pulled pork with barbecue sauce, smoked paprika, garlic powder, salt, and pepper, mixing until evenly coated.
3. Thread the marinated pulled pork and pineapple chunks alternately onto the skewers, leaving a small space between each piece for even cooking.
4. Brush the skewers lightly with olive oil to enhance browning and prevent drying.
5. Place the skewers on the preheated grill, cooking for 3-4 minutes per side, or until the pineapple begins to caramelize and the pork is heated through with slight char marks.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Here, the succulent pulled pork pairs beautifully with the caramelized pineapple, offering a delightful contrast of textures and flavors. Serve these skewers over a bed of cilantro lime rice or alongside a crisp, refreshing slaw for a complete meal that’s sure to impress.

Pulled Pork Banh Mi Sandwich

Yield to the allure of the Pulled Pork Banh Mi Sandwich, a harmonious blend of succulent, slow-cooked pork and the crisp, vibrant freshness of Vietnamese-inspired toppings, all nestled within a crusty baguette. This dish is a testament to the beauty of fusion cuisine, offering a delightful contrast of textures and flavors that are sure to captivate your palate.

Ingredients

• 2 lbs pork shoulder (for optimal tenderness)
• 1 cup hoisin sauce (or substitute with barbecue sauce for a twist)
• 1/4 cup soy sauce (low sodium recommended)
• 2 tbsp fish sauce (adds depth of flavor)
• 1 tbsp garlic, minced (fresh is best)
• 1 tbsp ginger, grated (for a hint of warmth)
• 1 cup carrots, julienned (for crunch)
• 1 cup daikon radish, julienned (adds a peppery note)
• 1/4 cup rice vinegar (or white vinegar in a pinch)
• 1 tbsp sugar (balances the acidity)
• 1 baguette (freshly baked for the best texture)
• 1/2 cup mayonnaise (or aioli for extra flavor)
• 1 jalapeño, thinly sliced (adjust to heat preference)
• Fresh cilantro leaves (for garnish)

Instructions

1. Preheat your oven to 300°F to ensure a slow, even cook for the pork.
2. In a bowl, mix hoisin sauce, soy sauce, fish sauce, garlic, and ginger to create the marinade.
3. Place the pork shoulder in a roasting pan and coat thoroughly with the marinade. Cover with foil and roast for 4 hours, or until the meat is fork-tender. Tip: Basting the pork every hour enhances flavor.
4. While the pork cooks, combine carrots, daikon, rice vinegar, and sugar in a bowl. Let sit for at least 30 minutes to pickle slightly. Tip: This quick pickle adds a refreshing crunch.
5. Once the pork is done, let it rest for 10 minutes before shredding with two forks. Tip: Reserve some marinade to drizzle over the pulled pork for extra moisture.
6. Slice the baguette lengthwise and lightly toast it for a crisp exterior.
7. Spread mayonnaise on both sides of the baguette, then layer with pulled pork, pickled vegetables, jalapeño slices, and cilantro leaves.

Every bite of this Pulled Pork Banh Mi Sandwich offers a symphony of flavors, from the rich, savory pork to the tangy, crisp vegetables. Serve it with a side of sweet potato fries or a light salad for a complete meal that’s as satisfying as it is sophisticated.

Pulled Pork and Egg Breakfast Burrito

Kickstart your morning with a Pulled Pork and Egg Breakfast Burrito, a harmonious blend of smoky, tender pulled pork and fluffy scrambled eggs, all wrapped in a warm tortilla. This dish is a testament to the beauty of combining simple ingredients to create a meal that’s both satisfying and sophisticated.

Ingredients

• 1 cup pulled pork, warmed (leftover pulled pork works wonderfully)
• 4 large eggs (for a richer taste, use free-range)
• 1/4 cup milk (whole milk preferred for creaminess)
• 1 tbsp unsalted butter (or any neutral oil)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds depth)
• 4 large flour tortillas (warmed for flexibility)
• 1/4 cup salsa (homemade or store-bought, adjust to taste)
• 1/4 cup sour cream (for serving, optional)
• Salt and pepper to taste (freshly ground pepper recommended)

Instructions

1. In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
2. Heat a non-stick skillet over medium heat and add the butter, swirling to coat the pan.
3. Pour the egg mixture into the skillet. Let it sit for a few seconds until the edges start to set, then gently stir with a spatula to create soft curds.
4. Once the eggs are just set but still slightly runny, remove from heat; they will continue to cook from residual heat.
5. Lay a warm tortilla flat on a plate. Spoon a quarter of the scrambled eggs onto the center, followed by a quarter of the pulled pork and shredded cheese.
6. Drizzle with salsa, then fold the sides of the tortilla in and roll tightly to enclose the filling.
7. Repeat with the remaining tortillas and ingredients.
8. Serve immediately, with sour cream on the side if desired.

Zesty and hearty, this burrito offers a delightful contrast of textures, from the creamy eggs to the succulent pork. For an extra touch of elegance, garnish with fresh cilantro or a squeeze of lime before serving.

Pulled Pork Loaded Baked Potatoes

Relish the harmony of smoky pulled pork and creamy baked potatoes in this indulgent dish that promises to be the centerpiece of any meal. Perfect for those who appreciate the art of slow-cooked flavors paired with the comforting texture of a perfectly baked potato.

Ingredients

• 4 large russet potatoes (scrubbed clean, for even baking)
• 2 cups pulled pork (preferably smoked, or use store-bought for convenience)
• 1/2 cup sour cream (full-fat recommended for creaminess)
• 1/4 cup unsalted butter (softened, for easier mixing)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp chopped chives (for garnish, or substitute with green onions)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Pierce each potato several times with a fork to allow steam to escape during baking, preventing explosions.
3. Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
4. While the potatoes bake, warm the pulled pork in a saucepan over low heat, stirring occasionally, until heated through, about 5-7 minutes.
5. Once the potatoes are done, let them cool for 5 minutes. Then, slice each potato open lengthwise and fluff the insides with a fork.
6. Divide the softened butter evenly among the potatoes, spreading it inside to melt. Season with salt and pepper.
7. Top each potato with a generous amount of warmed pulled pork, followed by a dollop of sour cream, shredded cheddar cheese, and a sprinkle of chopped chives.
8. Serve immediately, allowing the cheese to melt slightly from the heat of the pork and potato.

Not only does this dish offer a delightful contrast between the smoky, tender pork and the fluffy, buttery potato, but it also presents beautifully when served on a rustic platter, garnished with extra chives for a pop of color.

Pulled Pork Cornbread Casserole

On a day where comfort meets sophistication, this Pulled Pork Cornbread Casserole emerges as a harmonious blend of smoky, tender pulled pork and sweet, crumbly cornbread, creating a dish that’s as nourishing as it is indulgent.

Ingredients

• 2 cups pulled pork, pre-cooked (store-bought or homemade)
• 1 cup cornmeal (for a finer texture, use half cornmeal half flour)
• 1 cup buttermilk (or substitute with milk mixed with 1 tbsp vinegar)
• 1 large egg, lightly beaten
• 1/4 cup melted butter (or any neutral oil)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded cheddar cheese (for topping)
• 1/2 cup barbecue sauce (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, whisk together the cornmeal, sugar, baking powder, baking soda, and salt.
3. Add the buttermilk, egg, and melted butter to the dry ingredients, stirring until just combined. Tip: Avoid overmixing to keep the cornbread light.
4. Spread the pulled pork evenly at the bottom of the prepared baking dish.
5. Drizzle the barbecue sauce over the pulled pork, ensuring it’s evenly coated.
6. Pour the cornbread batter over the pulled pork and sauce, spreading it gently to cover.
7. Sprinkle the shredded cheddar cheese on top of the cornbread batter.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
9. Let the casserole cool for 5 minutes before serving. Tip: This rest period helps the layers set for cleaner slices.

A masterpiece of textures and flavors, this casserole offers a delightful contrast between the moist, savory pulled pork and the sweet, airy cornbread. Serve it with a side of coleslaw or pickled vegetables to cut through the richness, making each bite a perfect balance.

Pulled Pork and Kimchi Stew

Nothing quite marries the rich, smoky flavors of American barbecue with the vibrant, tangy zest of Korean cuisine like a hearty bowl of Pulled Pork and Kimchi Stew. This dish is a bold fusion that promises to warm the soul and tantalize the taste buds with every spoonful.

Ingredients

• 2 cups pulled pork (pre-cooked, shredded)
• 1 cup kimchi (chopped, with juices)
• 1 tbsp sesame oil (or any neutral oil)
• 2 cloves garlic (minced)
• 1 tbsp gochujang (Korean chili paste, adjust to taste)
• 4 cups chicken broth (low sodium preferred)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sugar (adjust to taste)
• 2 green onions (sliced, for garnish)

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Stir in chopped kimchi and gochujang, cooking for 2 minutes to meld flavors.
4. Pour in chicken broth, soy sauce, and sugar, bringing the mixture to a gentle boil.
5. Reduce heat to low, add pulled pork, and simmer uncovered for 15 minutes to allow flavors to deepen.
6. Garnish with sliced green onions before serving.

Hearty and robust, this stew boasts a perfect balance of smoky, spicy, and umami notes, with the kimchi adding a delightful crunch. Serve it over steamed rice or with a side of crusty bread to soak up every last drop of its flavorful broth.

Pulled Pork Empanadas

Brimming with rich flavors and a satisfying texture, these Pulled Pork Empanadas are a delightful fusion of tender, slow-cooked pork and flaky, golden pastry. Perfect for any gathering, they offer a handheld taste of comfort that’s both elegant and utterly irresistible.

Ingredients

• 2 cups pulled pork (preferably shoulder, cooked and shredded)
• 1 package (14 oz) pre-made empanada dough discs (or homemade, for the ambitious cook)
• 1/2 cup BBQ sauce (choose a smoky variety for depth)
• 1/4 cup diced onions (sauté until translucent for sweetness)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 1 egg (beaten, for egg wash)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, warm the olive oil and sauté the diced onions until translucent, about 3 minutes.
3. Add the pulled pork and BBQ sauce to the skillet, stirring to combine. Cook for 2 minutes until heated through. Season with salt and pepper to taste.
4. Lay out the empanada dough discs on a clean surface. Spoon 2 tablespoons of the pork mixture onto the center of each disc.
5. Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
6. Brush the tops of the empanadas with beaten egg for a golden finish.
7. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
8. Let cool for 5 minutes before serving to allow the filling to set.

Flaky and fragrant, these empanadas boast a perfect contrast between the crispy exterior and the juicy, flavorful filling. Serve them with a side of extra BBQ sauce for dipping, or atop a bed of crisp greens for a lighter presentation.

Pulled Pork and Grits Bowl

Kickstart your culinary journey with a dish that marries the smoky richness of pulled pork with the creamy comfort of grits, creating a symphony of flavors that’s both rustic and refined.

Ingredients

• 2 lbs pork shoulder (trim excess fat for leaner meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup coarse ground grits (stone-ground preferred for texture)
• 4 cups water (for grits)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 cup shredded cheddar cheese (sharp for a flavor punch)
• 2 tbsp unsalted butter (for richness in grits)
• 1/2 cup barbecue sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 300°F to slow-cook the pork shoulder to perfection.
2. Rub the pork shoulder with olive oil, salt, and pepper, ensuring even coverage for maximum flavor.
3. Place the pork in a roasting pan, cover tightly with foil, and roast for 4 hours until fork-tender. Tip: Check at 3 hours to prevent overcooking.
4. While the pork cooks, bring 4 cups of water to a boil in a medium saucepan for the grits.
5. Whisk in the grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally to prevent clumping. Tip: For creamier grits, stir more frequently.
6. Remove the grits from heat, stir in butter and cheddar cheese until melted and smooth. Tip: Add a splash of milk if grits are too thick.
7. Once the pork is done, shred it using two forks, then mix in barbecue sauce to coat evenly.
8. To serve, spoon creamy grits into bowls, top with pulled pork, and drizzle with additional barbecue sauce if desired.

Unveil a dish where the tender, smoky pulled pork contrasts beautifully with the smooth, cheesy grits, offering a comforting yet sophisticated meal. Serve it with a side of pickled vegetables for a tangy crunch that cuts through the richness.

Pulled Pork Sloppy Joes

Venture into the realm of comfort food with a twist, where the succulence of pulled pork meets the hearty embrace of a sloppy joe. This dish marries the rich, smoky flavors of slow-cooked pork with the tangy sweetness of a classic sloppy joe sauce, creating a symphony of flavors that’s both indulgent and satisfying.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into chunks (for tender, shreddable meat)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup onion, finely diced (for a subtle sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 cup ketchup (for the base of the sauce)
• 2 tbsp brown sugar (adds depth and caramel notes)
• 1 tbsp Worcestershire sauce (for a tangy kick)
• 1 tsp smoked paprika (for a hint of smokiness)
• 1/2 cup water (to adjust sauce consistency)
• 4 brioche buns, toasted (for a buttery, soft texture)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add pork chunks and sear until browned on all sides, about 3-4 minutes per side. This step locks in the juices.
2. Reduce heat to medium. Add diced onions and minced garlic, sautéing until translucent, about 2 minutes, to build a flavor base.
3. Stir in ketchup, brown sugar, Worcestershire sauce, and smoked paprika. Mix well to coat the pork evenly, ensuring every piece is enveloped in the sauce.
4. Pour in water, then cover the skillet. Simmer on low heat for 1.5 hours, or until the pork is fork-tender. Stir occasionally to prevent sticking.
5. Once tender, use two forks to shred the pork directly in the skillet, mixing it into the sauce. Cook uncovered for an additional 10 minutes to thicken the sauce.
6. Toast the brioche buns lightly for a crisp exterior that contrasts beautifully with the tender pork.
7. Generously pile the pulled pork onto the toasted buns, serving immediately for the best texture and flavor.

Offering a perfect balance of smoky, sweet, and tangy, this pulled pork sloppy joe is a testament to the beauty of slow-cooked meats. Serve it with a side of crisp coleslaw or pickles to cut through the richness, elevating this humble sandwich into a memorable meal.

Conclusion

Zesty flavors await in these 21 creative ways to transform your leftover Boston butt into mouthwatering meals for any occasion. Whether you’re craving comfort food or something new, this roundup has you covered. Don’t let those leftovers go to waste—try a recipe today! Share your favorites in the comments and pin this article to your Pinterest to inspire fellow home cooks. Happy cooking!