What to do with leftover pulled pork?

[midnight]

I know we have covered how to use leftover brisket, but what about Pulled Pork?

I have about 100lbs leftover from an event that I did last weekend and need some new ideas on how to use it up.Insurance company won't let me sell it becuse it is "leftovers". :evil:



ps. Any idea what to do with 360 leftover hamburger buns? Stuffing mod.

 

[Bill-Chicago]

you got a foodsaver?

I would try to food save in 5# increments or so.

The call your local food pantry.

Okay, you got 10# that you can eat in a month, but the rest should be donated.

You can take the deduction on your taxes, and help people at the same time

 

[cookswithfire]

You need to start a Mink Farm with the pork.... give the bread to your local pigfarmer maybe barter for a pig and start this cycle again!

 

[BigAl]

I know we have covered how to use leftover brisket, but what about Pulled Pork?

I have about 100lbs leftover from an event that I did last weekend and need some new ideas on how to use it up.Insurance company won't let me sell it becuse it is "leftovers". :evil:



ps. Any idea what to do with 360 leftover hamburger buns? Stuffing mod.

This is simple, FedEX over night to me. Call for my account #!

 

[parrothead]

That is a lot of left over my man. You need to have containers and or ziplocks on site so you can sell it at a good cost to anybody around. Also think about a good sized cooler added to your rig. Maybe a propane one or something so you can immediately cool down to a safe temp.

The donation thing is a good one to do and I know everyone can always use the tax write off.

I don't see why you can't sell it though Restaurants use leftovers all the time. Is that because you don't have an approved kitchen?

 

[racer_81]

I know we have covered how to use leftover brisket, but what about Pulled Pork?

I have about 100lbs leftover from an event that I did last weekend and need some new ideas on how to use it up.Insurance company won't let me sell it becuse it is "leftovers". :evil:



ps. Any idea what to do with 360 leftover hamburger buns? Stuffing mod.

Make 360 pork sammiches, bag, freeze solid.

Ship 1 to Al, the other 359 to me.

Use Al's account #.



Or, you could throw one biga$$ party....how about a luau?

 

[parrothead]

Or, you could throw one biga$$ party....how about a luau?

That's a good idea. Or find someone who is throwing a party, offer to come and do up some sammiches and hand out your card to everyone.

 

[Bigmista]

MMMM...sammiches!

Buns might make an interesting breadpudding...

How about a big pot of Pork Chili?

 

[midnight]

That is a lot of left over my man. You need to have containers and or ziplocks on site so you can sell it at a good cost to anybody around. Also think about a good sized cooler added to your rig. Maybe a propane one or something so you can immediately cool down to a safe temp.

The donation thing is a good one to do and I know everyone can always use the tax write off.

I don't see why you can't sell it though Restaurants use leftovers all the time. Is that because you don't have an approved kitchen?

I have to rent space in someone elses kitchen until I get mine remodeled and approved by the health dept. So I don't have an "approved" fridge or freezer to put the meat in.

I have big 100qt coolers with isolated bags of ice in them to cool the meat down, so I know it is still safe to eat.
I don't know if my local food kitchen will take pre cooked food as a donation, but I know they will take the buns. I will have to check with them tomorrow and see.

Pork chili?.... That sounds like a good idea.

I have 3 people that want to buy some of the meat from me but I will still have about 50lbs leftover.

over estimated amount of food for the event, I gave away (as in free) about 70lbs of ribs :shock: at the event beacuse they were starting to dry out in the cooker. I still made good money but I have alot to learn with this catering stuff. :?

 

[BrooklynQ]

Here's a recipe I came across for "North Carolina Pulled Pork Hash." Sounds interesting, but I think I'd find a substitute for the collard greens.

1lb picked (Huh? What are you looking for?) barbecued pork
1lb cold boiled potatoes
2oz bacon drippings or lard
1 med onion finely chopped
8 oz. cooked greens - cabbage, turnips, mustard or collard sprouts, chopped
salt and pepper to taste

Finely cnop potatoes and crush slightly. In a number 10 frying pan (I guess that means a large one.) melt half the fat and lightly fry the onion. Mix in the other ingredients and add more of the drippings. Press the bubble (I guess it bubbles up like a pancake) from the center outward, to form a cake in the pan and fry until the bottom is brown. Spray a plate with oil and use the plate to turn the hash cake out and slife it back into the pan upside down. Add the remeainder of the bacon drippings and sontinue to cook until medium brown. Slide the hash cake out to the pan and let cool for 5 minutes. Slice into 8 or more pieces and serve with a fried egg on top, sunny side up.

the recipe has this attached to it. "This comes from the memory of J. C. Stevens, barbeque judge, writer and Associate Editor of the National Barbecue News."

 

[thillin]

Sell a bun for $1 and add in free meat! :wink:

 

[racer_81]

Sounds interesting, but I think I'd find a substitute for the collard greens.

There are no substitutes for collard greens.