Heat up pork and serve over corn tortillas with shredded cabbage, corn salsa, and sour cream.
Top a 12” pre-cooked pizza crust with ¾ cup Stubb’s Original, 1 cup pulled pork, ½ green bell pepper, and 1 ½ cups cheese. Cook for 10-12 minutes or until cheese is melted and golden.
Spread 1 tablespoon cream cheese on an 8” tortilla. Top with ¼ cup warm pulled pork, sliced red pepper, and shredded cabbage. Drizzle with BBQ sauce and roll.
Mix 2 cups pulled pork with ¾ cup barbecue sauce. Roll out two sheets of puff pastry dough and cut into 8-inch rounds. Fill the center of each round with pulled pork then fold over and seal edges with a fork. Cook at 400°F for 15 minutes. Reduce heat to 350°F and cook for an additional 40 minutes (or until golden brown).
Top tortilla chips with warm pulled pork, black beans, jalapenos and cheese on an oven safe platter. Place under the broiler until cheese is melted. Top with salsa and sour cream.
Mix 3 eggs, ½ cup pulled pork, 2 tablespoons minced onion and salt and pepper to taste in a bowl. Cook in a greased skillet over medium heat until eggs are cooked through.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add ½ onion, diced and 3 yukon potatoes, halved and sliced. Cook until potatoes are tender and start to brown. Add 1 cup pulled pork and cook until potatoes are crispy. Salt and pepper to taste. Top with fried egg, if desired.
Substitute 2 cups pulled pork for the ground beef and pork sausage in this classic recipe for Cowboy Beans.
