'Cue the Leftovers

Not sure what to do with all that pulled pork? Look no further.




   Ensuring that your barbecue is good to the last bite, Stephanie Wilson, co-owner of multiple award-winning barbecue competition team, The Slabs, shares her recipes for leftover pork, chicken and brisket. Check out their award-winning sauces and rubs at theslabs.com.

PORK POZOLE

You’ll need:

1 ½ tablespoon vegetable oil

1 medium onion, chopped

3 cloves garlic, crushed

½ teaspoon cumin

½ teaspoon oregano

1 can tomatoes with green chilies, processed until slightly chunky

1 ½ quarts chicken stock

28 ounces hominy, drained

½ pound leftover smoked pork, chunked

Salt

Pepper

Directions:

Heat pot with oil, add onions, garlic, cumin, oregano, pinch of salt and fresh cracked pepper. Cook until onions are translucent. Add chicken stock, hominy, pork and tomatoes. Simmer for 45 minutes.

Serve with chopped white onion, cilantro, lemon slices, and corn and/or flour tortillas.

 

QUICK & EASY CHICKEN NACHOS

You’ll need:

1 clove garlic, crushed

1 small onion, chopped

1 ½ tablespoon vegetable oil

½ pound leftover smoked/grilled chicken, pulled

½ cup salsa

Tortilla chips

Mexican blend shredded cheese

Garnish

You’ll need:

Sour Cream

Salsa

Black olives

Pickled jalapenos

Directions:

Preheat oven to 350 degrees. In a sauté pan, heat oil adding the garlic and onion. Cook until the onions are translucent. Add chicken and salsa, cooking until heated through.

Line a baking sheet with foil, arrange tortilla chips on sheet, evenly spread chicken mixture over chips, top with cheese and bake until cheese has melted (approximately 10 minutes). Garnish with salsa, sour cream, black olives and jalapenos.

 

BRISKET HASH

You’ll need:

4 cups burnt ends and/or brisket, chunked

4 large potatoes, diced (peeling is optional)

1 medium onion, chopped

2-3 cup beef stock

1 tablespoon butter

1 ½ tablespoon vegetable oil

Salt

Pepper

Directions:

Place potatoes and brisket in a pan with 1 ½ cup beef stock, simmer (adding broth as needed) until potatoes are almost tender leaving a nearly dry pan.

In a 12-inch, non-stick skillet, sauté onions in butter until translucent. Add vegetable oil. When oil is heated, add potato/beef mixture, stirring occasionally, until browned. Add salt and pepper if needed.