Pulled Pork recipes

When I finally properly smoked a Boston Butt to create a decent pulled pork, see previous blog, I wound up with a lot of meat!

I put leftover meat in Ziploc bags and stored it in the refrigerator. Now what?

Since we don't use bread products at Bill's Grille, the standard sandwich was out. But I discovered delicious, low-carb ways to use the meat for breakfast and lunch.

Breakfast

In a small two-egg fry pan, heat a little high temperature canola oil over medium heat. Add a quarter cup of your favorite barbecue sauce and a handful of left-over pulled pork. Stir to mixed well. When the sauce starts to bubble a little add two or three slightly beaten eggs. Keep stirring until the egg scramble is cooked and thoroughly mixed in. You're done.

Lunch

Same as breakfast except use more sauce and meat and omit the eggs.