The last option, burritos, is a great, easy, and filling way to repurpose leftovers, no matter how you prepared your tender pulled pork. If the meat was already tossed in barbecue sauce ...
Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.
I’m partial, too, to the pulled pork that the chef Chris Schlesinger taught me to make in the smoky braise of a wood-fired grill, to douse in a vinegary sauce common in eastern North Carolina.
shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.
In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder ... juices and serve with barbecue sauce.
Add the ketchup/tomato sauce, vinegar, brown sugar/demerara sugar, chili powder, mustard ... Add the sauce to the shredded pork. To serve, spoon the pulled pork onto the bottom halves of the ...
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard ... Pile the pulled pork onto the bottom half of each bun. Drizzle with barbecue sauce.