Pulled Pork Leftover Edition – Carnitas Burritos!

I’ve been smoking A LOT of pork shoulders lately, and while I could eat BBQ pork sandwiches just about every day, it’s always nice to have a little variety. Of course, when you’ve already done the work of smoking the shoulder, you’re looking for a recipe for the leftovers that’s quick and easy. For leftover pulled pork, it’s hard to beat carnitas burritos.

I’m going to keep this recipe pretty vague. In fact, it’s not really a recipe so much as a suggestion – if you have leftover pork, make some burritos. That said, here’s what I used:

Ingredients

Leftover smoked pork shoulder (here’s my recipe for smoking BBQ pork on the grill)
One can of black beans
1 cup of white rice, cooked according to package directions
Shredded cheese
Salsa of your choice (here’s a great recipe for salsa with grilled corn)
Plain Greek yogurt – a tasty, healthy substitute for sour cream. Bet you won’t taste the difference!
Tortillas, warmed on stove, grill, or in microwave
Lettuce (grilled if you want!)

Directions

1.    Directions? Seriously? Ok, I’ll play along. Place tortilla on plate. Pile all other ingredients high. Wrap up in tortilla. Eat!

If you like this “recipe,” please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!

BBQ Pork – In 15 Minutes!

There’s nothing better than barbecue pork that’s been smoked, low and slow, for 10-12 hours, until it just falls off the bone and melts in your mouth. And if you’d like to smoke a pork shoulder (also known as a pork butt or a Boston butt) on your grill, click here to find out how.

But some days you’re craving delicious barbecue pork, and you don’t have 12 hours. You may not even have one hour. It may be 105 degrees outside, like it was in DC last weekend, and you just don’t want to spend that much time outside over a hot grill. So how do you satisfy that BBQ pork craving?

With this recipe, you can grill tender, juicy pork that’s packed with savory barbecue flavor, and you can have it in less than 15 minutes. Instead of using a whole pork shoulder, you can use bone-in pork shoulder steaks – it’s the same cut, just sliced. You use the same dry rub as you would for smoking a shoulder, grill the steaks for 6-7 minutes on each side, slice the meat, and serve it on a bun topped with your favorite barbecue sauce.

Of course, it’s not the same as “real” barbecue, but on those days when you have the craving but not the time, it’s a very worthy stand-in. So give it a try!

Ingredients (serves 6-8):

4 pork shoulder steaks, about 12 oz each

Dry rub ingredients:

½  cup brown sugar
2 tablespoons salt salt
1 tablespoon black pepper
½ tablespoon chili powder
½ tablespoon garlic powder
½ tablespoon onion salt

Directions:

1.    Mix all dry rub ingredients together. Rub generously over meat. Refrigerate for at least 2 hours.

 
2.    Soak some wood chips in water while your coals are getting hot. When the coals are ready to go, add the wood chips, then place the pork shoulder steaks over direct heat.
3.    Grill the steaks, covered, for 12-14 minutes, turning once.
4.    Remove the steaks from the grill and let rest for 5-10 minutes.

 
5.    Cut the pork into thin slices. Serve on a bun with your favorite sauce.

Give it a try with my ketchup and molasses sauce, Carolina-style mustard sauce, mango BBQ sauce, or my new personal favorite, Dr. Pepper BBQ sauce!

If you like this recipe, please be sure to click on the links below to share it! And don’t forget to follow @youcangrillthat on Twitter!