31 Recipes for Pulled Pork Leftovers - The Food Hussy (2024)

FAQs

How long is pulled pork good in the fridge? ›

USDA recommends using cooked pork within three to four days, kept refrigerated (40 °F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

Cooking the pork low and slow makes it incredibly tender. If you'd prefer to make this in the oven, see our oven pulled pork recipe.

Further, dry, overcooked pulled pork can also be improved by simply making it an ingredient in a larger dish. A pulled pork sandwich slathered in condiments and coleslaw will taste moist and delicious no matter how dry it starts out.

Using completely thawed pulled pork, you'll want to wrap your leftovers in a couple of layers of aluminum foil and cover your pork in BBQ sauce for extra flavor and moisture retention. You can also heat it in a covered, grill-safe pan. You'll heat your pulled pork on the indirect heat side of your grill to start.

Generally, pulled pork can last in the fridge (with a temperature of 40°F or lower) for 4 days if stored properly. If you plan on keeping it longer than that, then freezing is your best option.

Sell by – This creates an easy date for the retailer to know when the product has to be removed from their shelf and disposed of instead of being sold. In general, consumers have one to three days to use that meat product if it is fresh before there would be concern from a safety standpoint.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.

After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.

What liquid to add to pulled pork when reheating? ›

Reheating your pulled pork in the oven is easy, simple, and probably the best way to reheat a lot of pre-shredded meat. Place your whole butt or shredded pork in an ovenproof dish and add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce.

Make ahead of time: The pulled pork can be made ahead of time and refrigerated, covered for a day or two. It can also be frozen for several months. It's easy to reheat, and tends to keep it's flavor and moisture better than other reheated meats.

Subject: Re:help me add flavor to pulled pork? Agree with apple cider vinegar or your favorite barbecue sauce. But try to go with a sauce on the lighter or spicier side, not something thick and ketchupy like Kansas City style.

The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Eat within 3 to 4 days, either cold or reheated to 165 °F / 73.9 °C (hot and steaming). It is safe to freeze ready prepared pork dishes. For best quality, use within 3 months. For more information please see the this fact sheet Fresh Pork from Farm to Table.

Fresh, uncooked pork can be refrigerated about as long as other meats: three to five days. This is regardless of whether it's a roast or pork chops. Raw ground pork should also only be kept in the fridge for one to two days. Once cooked, pork dishes should be kept for two to three days in the fridge before tossing.