Crispy pulled pork tacos

Makes
4 servings
Prep
5 min
Cook, roughly
10 min

Ingredients

  • 2 cups refrigerated pulled pork
  • 1 tbsp. neutral oil
  • 8 small corn tortillas
  • ¼ cup diced white onion
  • ¼ cup chopped cilantro
  • 1 lime, cut into wedges
  • Optional: sliced jalapeños or crumbled cotija

Method

  1. Heat the pan. Heat the oil in a large skillet over medium-high heat. Add the cold pork in a thin layer.
  2. Crisp the pork. Let it brown for 2–3 minutes before turning. Break up larger pieces and cook until the pork is 165°F throughout.
  3. Assemble. Warm the tortillas separately and fill with pork, onion, cilantro, and lime. Add toppings to taste.

Smoked pork breakfast hash

Makes
2–3 servings
Prep
10 min
Cook, roughly
15 min

Ingredients

  • 1 cup pulled pork
  • 2 cups diced potatoes, about ½ in. pieces
  • ½ cup diced bell pepper
  • 2 tbsp. oil or butter
  • ¼ cup sliced green onions
  • 2–3 eggs (optional)

Method

  1. Cook the potatoes. Cook the potatoes in a covered skillet with a splash of water until nearly tender, then remove the lid and brown them in the oil or butter.
  2. Add the pork. Add the bell pepper and pork. Stir until the vegetables are tender and the pork reaches 165°F.
  3. Finish. Add the green onions. If using eggs, cook them until the yolks and whites are firm, as USDA recommends.

Pressed smoked pork Cubano-style sandwiches

Makes
2 sandwiches
Prep
5 min
Cook, roughly
10 min

Ingredients

  • 1 cup pulled pork
  • 4 oz. sliced ham
  • 4 oz. Swiss cheese
  • 2 Cuban rolls or sturdy sandwich rolls
  • 2 tbsp. yellow mustard
  • ¼ cup sliced dill pickles
  • 1 tbsp. softened butter

Method

  1. Heat the pork. Reheat the pork to 165°F. Keep the ham according to its package directions.
  2. Layer. Split the rolls and layer mustard, pickles, ham, warm pork, and cheese.
  3. Press. Butter the outside of the bread and press in a preheated sandwich press or weighted skillet until crisp and the cheese melts. Make sure the filling is hot all the way through before serving.

Leftover pulled pork is a shortcut to a second great meal—provided you cool and store it correctly after the first one. Instead of reheating an entire shoulder repeatedly, portion it into small containers so you can use only what you need. If you haven’t made the pork yet, start with the Weekend Smoke Guide.

Store leftovers safely

Refrigerate cooked pork promptly in shallow containers, generally within 2 hours of cooking or removing it from safe hot holding (1 hour when the surrounding temperature is above 90°F). Keep it at 40°F or colder and use within 3–4 days, or freeze. Reheat each portion to 165°F. Don’t leave cooked pork sitting out while guests graze all afternoon.

Tips for each recipe

  • Tacos: A wide pan creates more crisp edges than a deep pot. Spread the pork thin and leave it alone for the first couple of minutes.
  • Hash: Steaming the potatoes first, then uncovering them to brown, gets them tender inside without burning the outside.
  • Cubanos: Warm the pork before it goes into the sandwich. Pressing alone won’t reliably heat a cold filling through.

Flavor tip: Freeze pulled pork in 1–2 cup portions with a spoonful of cooking liquid, so it remains moist when reheated.

Sources