Discussion Thread -> "Recycled Pork!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Please accept this as my official entry to the "Recycled Pork" TD!

Decided to make up some pulled pork quesadillas with some leftover pulled butt from the opening day of college football. Served it up with spanish rice.

The players: Rice first, quesadillas second





For the rice, I diced up an onion and sauteed it for a bit before browning the rice.



Once the rice was browned...



...I added the broth, half the can of tomatoes, and half the Knorr seasoning.



Whilke that was covered and getting happy, I sauteed some onions and peppers for the quesadillas and heated up the pork.



While the Kettle was getting all fired up, I made up the quesadillas.





Time to throw them on the grill...



All the quesadillas are done...



Rice is done!



Plated my entry shot below with avocado slices and roasted salsa.



This was pretty awesome use of pulled pork! Will do again!

Moose said:

Those quesadillas look great, peeps! Was the roasted tomato salsa homemade?

Click to expand...

Thanks, Moose! Unfortunately no, it was store bought made by the folks who do the Wholly Guacamole...I think they call it Wholly Salsa and it was the roasted tomato version.

My official entry into the Recycled Pulled Pork Throwdown.

Cook thread

Official entry pic!

Please accept this as my official entry



Cook details are in this thread

http://www.bbq-brethren.com/forum/showthread.php?t=197093

Dave's Quick and Easy Mu Shu Pork

I was looking at a bag of coleslaw and I realized that with some pulled pork and a few more ingredients I had mu shu in a bag --

In addition to these ingredients there was a little hoisin and chicken stock



Into the wok with the all important egg

Please accept this photo as my entry into this Throwdown --




So shoot me for using corn tortillas, I'm a fusion kind of guy --

Official Entry. Leftover Pulled Pork Noodle Bowl! This was a great non-traditional way to use pulled pork and something we will do again.

The pulled pork goes in a quick marinade, really for flavoring mostly, of the following: fish sauce, white sugar, grated garlic, honey. Then in the wok.



Then prep lots of garnish. Cilantro, red fresno pepper, bean sprouts, cilantro, peanuts, lime, scallion, cucumber.



I went the easy way with the lemongrass noodle soup package. Into a bowl.



Then put together.



Please use this as my entry pic.

Official TD Entry. Recycled Pork 2 Ways.

G'Day Bruces':becky:

Please accept this as my official entry to the Recycled Pork TD.

Never done this before, so I hope you like it. It took a lot of time to put together.

The first thing I did was make some bacon just after the Bacon TD. I could not get that in at the time. Plans just did not coincide.



The photo sucks, but it is proof I did it. That's OK?

On that same smoke with the bacon on the WSM, I also did a pork butt.



And here it is pulled.


Then the TD topic came up and I was on a mission.:thumb:

The first thing I thought of was Rillettes, so this is the start of that.






And then I thought about a Terrine... no liver. Just Pulled Pork.

So I planned it out and drew diagrams and lists and formulated a process and went to buy ingredients. It wasn't easy.

I started by blitzing some stuffing for the middle of the terrine.



And then added the PP to the stuffing.


Rolled it up in plastic wrap and chilled it.


Laid out a bread tin with home made bacon


Sauteed a few nice additives.


Secret Ingredient..


Then took PP and the mix for a blitz.


So, I got this..


And added these.


Took the seasoned PP log out of the fridge and wrapped it in BACON!


No rude comments boys....:icon_shy


Meanwhile, the rillettes are simmering down..


Once the pistaccios and pine nuts were stirred through, we started with this.


Then placed the seasoned PP


Then after some more forcemeat..


I ended up with this.


The the Rillettes were ready to mix


And the terrine got bricked after getting to 155F in a water bath in the oven.


Resulting in this the next day.


This is seriously the first cut of the terrine. I was a little disappointed there was not more differentiation in the colour from the stuffing to the forcemeat, but both the stuffing and the forcemeat were PP. No Liver, as is the custom.


No complaints on the flavour though!:clap2:

So, it was time to plate up but I have to introduce some other helpers, in particular, my Mothers home made Quince jelly.


So, I took about a million pics, but I wanna start with this...


And now just lay the other ones out.






I might need to have a sleep before I choose a final TD Pic, but this is not so bad...



No... this one, as the egg is spilling its guts!



Thanks for looking!

Cheers!

Bill

Brb...

That was 6 minutes ago!
WTF is wrong with you?
:heh:

Nice finish Bill! Epic!

buccaneer said:

That was 6 minutes ago!
WTF is wrong with you?
:heh:

Click to expand...

Pretty much everything... But mainly a 1/5th of Scotch and an itinerant visitor!

Argghyhh

Bill

I think you forgot a couple of pictures Bill. :mrgreen: Seriously, great looking cook.

sliding_billy said:

I think you forgot a couple of pictures Bill. :mrgreen: Seriously, great looking cook.

Click to expand...

No, I got the pics if you wanna see them all, but theres way too many for a thread.

Cheers!

Bill

damn, Bill...that's a pretty ambitious cook there. looks good!

Bloody marvelous Bill!!!

:clap2: