Extra Pulled Pork? Try this!

I think I told you that I had about 10 dinners worth of pulled pork left after Baby Bird’s birthday party.  Let me tell you.  It’s been awesome.

Once a week I just grab me a bag of meat out of the freezer, pop it in my little crock pot, and a few hours later…dinner.  So very, very awesome.

Here’s what we’ve had so far, besides the ultimate pulled pork tacos:

Chimichangas!  Fried yumminess.  All I did was put some of the pulled pork in the middle of a big (burrito-size) tortilla, fold it up and secure with a toothpick or two, then fry in canola oil over medium heat in my little cast-iron skillet (making sure to brown both sides).  Serve with shredded monterey jack cheese, the best salsa ever and sour cream.  Yum.

I also really love the pulled pork on some toasted bread with shredded monterey jack cheese and crispy fried onions, like Maui Onion Straws or the ones you buy at the store and put on your green bean casserole at Thanksgiving.  You know what I’m talking about.

Anyways, what a great sandwich.  Seriously.

Give it a whirl.

Thank you,
The Redbird

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