Pulled pork: versatility beyond the barbecue
Leftover shredded pork allows for multiple culinary transformations; burritos offer a substantial and simple way to use it.
Anyone who's ever cooked pulled pork knows there's always more than you need. Whether it's smoked, sous-vide, or slow-cooked for hours, leftovers offer endless possibilities: Cuban sandwiches, tacos, nachos, pizza, or burritos.
Burritos are perhaps the most versatile option. If the meat is already marinated in barbecue sauce, you can wrap it with fresh side dishes and rice. Coleslaw, baked beans, pork, and white rice in a warm tortilla work perfectly. To elevate the dish, substitute brown rice for white rice and add a smoked cheese like Gouda.
If the pork was slow-cooked, reheat it in the oven at a high temperature. Finish with a squeeze of lime, a pinch of salt, and chopped cilantro for crispy pork. Pair with yellow rice, black beans, salsa, and Colby cheese. For a fusion experience, a birria-style burrito combines barbecue with Mexican flavors: extra cheese, no delicate vegetables, pan-fried after rolling for a crispy, melty texture, and served with birria broth for dipping.
How you cook the pork determines your options. Smoked pork may not pair well with Mexican cuisine unless you avoid traditional barbecue sauce. Consider a sweet and sour vinegar-based sauce that provides acidity without excessive sweetness.
If you're using a slow cooker, season it with a variety of spices: salt, pepper, garlic, onion, sugar, acidity, cumin, paprika, and chili powder all work well for both barbecue and Mexican dishes. The same approach applies to the liquid: although it might seem unconventional, combinations like Coca-Cola, orange juice, and milk produce crispy, flavorful pork.
