We make pulled pork about once or twice a month. Usually smoke a big fatty pork butt or shoulder. Unless we’re having a backyard patio party, we have a few pounds leftover. Sometimes we vacuum seal and freeze the leftovers for a weeknight delight. Getting “porked out” usually isn’t a problem around our house. But when you have a day old heap of pulled pork sitting in your fridge, what to do with it?
We like to make Bahn Mi Pulled Pork Sandwiches! Here’s how…
You can use parts of this Traeger Grills recipe, which has directions from start to finish. But on the premise you are using pulled pork leftovers, we just heat up our Lodge Cast Iron skillet on high, butter some hoagies and toast them off, then sear up about a half pound of pork per sandwich (both sides).
For the veggie fixings, we also like this “shortcut” from the NYT Cooking section (though we add 2 cups of warm water) for the pickled vegetables:
¾ cup shredded carrots
¾ cup thinly sliced Persian, Kirby or European cucumbers
½ cup shredded daikon radish
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
¼ teaspoon kosher salt
To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
The Traeger recipe is also intriguing if you want to go “whole hog” and use pork two-ways (pork belly + pork shoulder).
For the sauce, we go with 1 part Sriracha to 3 parts mayonnaise mix. Slather it on both sides of the hoagie roll, then add your pickled veggies, and top with cilantro, thin sliced cucumbers and coined jalapenos. Like it extra, extra hot? Leave in the jalapeno seeds and veins. And top with one more squiggly of Sriracha.
To top it off, we add a healthy helping (1/4 to 1/2 pound) of the seared pulled pork.
Dig in, and enjoy!
Looking for more BBQ leftover ideas? Leave a comment below!
BONUS: Pulled Pork Egg Rolls
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