Pulled Pork dinners for a week starting on July 4th! Throw a July 4th party for 10 for just $4.98 per person and have dinner the rest of the week for an average of $2.30 per person.
My catering career started largely because of BBQ Pulled Pork. I made it for my first job because: a) the web series I was catering had a very small budget and I needed to make something affordable, and b) if you’ve ever been on set, you know lunch has to be flexible, so I needed to make foods that weren’t time sensitive and pork only gets more tender and delicious with more time. I made it for those reasons, but I keep making it because it keeps getting requested.
And, the best part is, anyone can make it. It’s easy. It takes a lot of time in the oven, but once it’s in you can pretty much forget about it. (Don’t actually forget about it, though. I am rather fond of my readers not testing the limits of their home and fire insurance.)
The beautiful thing is how versatile BBQ Pork is. The leftovers can be used in so many ways. So, I have taken it upon myself to plan out your 4th of July week. You ready? Here we go:
July 4th: BBQ Pulled Pork
Serve this Pork on July 4th over rice and with the Honey Apple Yogurt Slaw that follows. Also make sure you serve your favorite pale ale or rose wine. You can also make an Independence Day Jell-O Flag for a festive dessert. That recipe can be found on Renal Support Network’s site here.
Start with this recipe to serve a large crowd at your 4th of July party. It will easily serve 10 to 15 with leftovers.
13 to 15 pound Costco Boneless Pork Shoulder Roast ($22 to $27)
½ cup olive oil
7 cups of your favorite BBQ sauce (You could use my Hawaiian BBQ sauce, if you wish, but I prefer a more basic sauce for this. I like to buy Sweet Baby Rays Sauce and just “doctor” the sauce a little by adding brown sugar, apple cider vinegar, Worcestershire sauce, and sambal olek or other chili paste to taste)
2 Tbsp kosher or sea salt
2 tsp cracked black pepper
1 tsp paprika
½ tsp onion powder
½ tsp ground sage
½ tsp thyme
¼ tsp cayenne (Chili powder can be substituted)
- Preheat oven to 300 degrees.
- Cut the pork into equal large pieces about the size of 2 fists. Rub the pork with the spice rub and olive oil.
- Roast at 300 degrees for 5 to 6 hours, covered tightly with aluminum foil. Cook to the point where the meat is beginning to fall apart.
- While the pork is cooking heat your BBQ Sauce in a saucepan (or Microwave if you don’t need to add any ingredients. Either prepare you favorite BBQ sauce recipe at this point, or doctor up a bottled sauce as I often do.)
- When the pork is done, take two forks and pull the meat apart, discarding any fat. Set pulled pork into a separate bowl. Pour in just enough warm BBQ sauce to have the pork lightly sauced. (This allows your guests to add more BBQ sauce to their taste.)
- Serve with rice and coleslaw below. Pass extra BBQ sauce.
Honey Apple Yogurt Coleslaw
I’m afraid I can’t stand normal Mayonnaise-y slaw. So this my lighter fresher alternative. Also the apple flavors are always a good counterpoint to pork.
2 packages of shredded cabbage (About 10 ounces)
1 package of shredded carrots (About 10 ounces)
4 apples (optional)
1 large tub of plain yogurt (about 32 ounces)
½ cup honey
½ cup brown sugar
¼ cup apple cider vinegar
2 Tbsp. lemon Juice
salt and pepper
- Make the dressing by combining all the ingredients and adjusting the flavors to taste. (You will likely have to add more as I have under estimated the amounts to make sure you don’t start with too sweet or vinegary coleslaw.)
- If you’re adding apples, julienne the apples (you can leave the skin on) and store them in extra lemon juice.
- Toss cabbage, carrots and optional apples in half the dressing. (Only add half at first, so you don’t add too much and get over-dressed sloppy slaw) Continue to add dressing and toss until the coleslaw is dressed to your taste.
July 5th:BBQ Pulled Pork Sandwiches
The day after July 4th take this delicious sandwich to work for lunch that will make your co-workers jealous.
Leftover BBQ Pork
Leftover BBQ Sauce
2 Poppy Seed or Sesame Seed Rolls
2 Slices of pepperjack cheese
Leftover Coleslaw (or shredded cabbage)
- Preheat the broiler.
- Reheat pork in the microwave with a little extra BBQ sauce to keep the pork moist.
- Heap pulled pork onto bottom of a bun. Top with cheese and broil until the cheese is just beginning to melt. (This can also be done in the microwave to save time or be done in the office.)
- Top the pork with extra coleslaw (or plain shredded cabbage works fine too)
- Serve Sandwiches with chips and pickles and pass extra BBQ sauce.
On day 3, make this delicious treat for dinner. BBQ Pulled Pork may sound strange in a quesadilla, but trust me, it’s amazing. I can’t take credit for the idea, though, it has been a restaurant trend in San Francisco and New York for several years now. If you haven’t had one, you need to try it. As a director said on a recent set I catered, “I will never eat Pulled Pork any other way again.”
Leftover BBQ Pork
Leftover BBQ Sauce
1 package shredded Mexican blend cheese (or your other favorite grated cheese)
- Heat skillet over medium high heat.
- Add 1 tortilla to the skillet. Top with a small amount of BBQ pulled pork. (No need to reheat the pork for this recipe.) Add extra BBQ sauce and top with cheese. Cover with a second tortilla.
- Flip the quesadilla and cook for another 2 to 3 minutes until tortilla is toasted. Repeat this process for the second quesadilla.
- Cut the quesadillas in quarters, serve with sour cream, salsa (you can make my roasted tomato salsa) and guacamole if you have it.
BBQ Pulled Pork Mac and Cheese
As you may have noticed after having the above quesadilla, BBQ Pulled Pork pairs amazingly well with cheese. So with Mac and Cheese seeing a renaissance with Truffled Mac and Cheese on posh restaurant menus and the Mac and Cheese truck doling out mac and cheese on wheels, what better way to use your leftover pork?
2 servings of your favorite macaroni and cheese (Sorry, no recipe for mac and cheese from scratch here. I just used Trader Joe’s boxed mac and cheese and added a little shredded cheese leftover from the quesadillas. You can also use frozen mac and cheese, or your own favorite recipe.)
Leftover BBQ Pulled Pork
Leftover BBQ Sauce
- Prepare macaroni and cheese according to your favorite recipe or directions on package. If making frozen or boxed macaroni and cheese, I recommend adding a handful of grated cheese at the end of cooking.
- Reheat BBQ Pork in the microwave with extra BBQ sauce to keep pork from drying out.
- Stir Pork into mac and cheese and serve.
BBQ Pulled Pork and Pineapple Pizza
1 package of your favorite pizza dough (can be found at Trader Joe’s or Fresh and Easy) or pre-made crust (such as Boboli.) You may, of course make your own dough as well.
Leftover Pulled Pork
Leftover BBQ Sauce
mozzarella cheese, shredded or grated
1 can pineapple chunks in juice
Green onions, sliced (optional)
- Preheat oven according to directions on pizza dough or crust. If you have one, put a pizza stone in the oven during preheating.
- If using a dough, roll out the dough using flour or cornmeal to keep the pin dough from sticking to the rolling pen or counter surface. Even if the recipe does not call for it, bake the dough for 5 minutes before adding toppings. If using a pre-made crust, top immediately.
- Top the crust with BBQ sauce and then cheese. Next add drained pineapple and BBQ pork.
- Bake for the remaining time according to dough or crust directions. If possible, bake on a pizza stone, otherwise bake dough on a baking pan or cookie sheet. Pre-made crust can be put directly on the oven rack
- Top pizza with the optional green onions, slice, and serve.
July 4th: Pork Shoulder from Costco $22.89 + Rice $3.49 + Cabbage $3.38 + Carrots $1.69 + Yogurt $2.79 + Apples (@ $1.79 per pound) $2.00 + 12 pack of Firestone Pale Ale $12.99 (on sale)= $49.23
÷ 10 people
Comes to $4.92 per person!
July 5th: Leftover Pork, BBQ Sauce and Coleslaw $0.00 + Poppy Seed Rolls $.98 + Pepperjack Cheese $.50 + 2 pickles $.50 + Chips $2.99 = $4.97
$2.49 per person.
July 6th: Leftover Pork, BBQ Sauce $0.00 + 1 package tortillas $1.99 + Mexican Cheese $2.29 = 4.28
$2.14 per person.
July 7th: Leftover Pork, BBQ Sauce $0.00 + Mac and Cheese $2.49 = $2.49
$1.25 per person.
July 8th: Leftover Pork, BBQ Sauce $0.00 + Mozzerella Cheese $2.49 + Pineapple Chunks $.99 + Green Onions $.99 + Pizza Dough $2.19 = $6.66
$3.33 per person.