18 Delicious Leftover Boston Butt Recipes for Every Occasion

Zesty flavors and tender bites await in our roundup of 18 Delicious Leftover Boston Butt Recipes for Every Occasion. Whether you’re whipping up a quick weeknight dinner, hosting a weekend BBQ, or craving some comfort food magic, we’ve got you covered. Dive into these creative and mouthwatering ideas that transform your leftovers into culinary masterpieces. Keep reading to discover your next favorite dish!

Pulled Pork Tacos with Avocado Crema

Today, I’m sharing a recipe that’s become a staple in my kitchen, especially when I’m craving something that’s both comforting and a bit fancy. Pulled Pork Tacos with Avocado Crema is the kind of dish that makes any day feel special, and it’s surprisingly simple to whip up.

Ingredients

• 2 lbs of tender, slow-cooked pork shoulder
• 1 tbsp of smoky paprika
• 1 tsp of ground cumin
• 1/2 cup of tangy apple cider vinegar
• 1/4 cup of packed brown sugar
• 1 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 1 ripe avocado, creamy and smooth
• 1/4 cup of fresh cilantro, finely chopped
• 1/2 cup of sour cream
• 1 lime, juiced
• 1/2 tsp of garlic powder
• 8 small corn tortillas, warm and pliable
• 1/2 cup of red onion, thinly sliced
• 1 jalapeño, seeded and finely diced

Instructions

1. Preheat your oven to 300°F (150°C) to slowly cook the pork to perfection.
2. In a small bowl, mix the paprika, cumin, apple cider vinegar, brown sugar, salt, and black pepper to create a rich marinade.
3. Rub the marinade all over the pork shoulder, ensuring every inch is coated for maximum flavor.
4. Place the pork in a baking dish, cover tightly with foil, and bake for 4 hours until it’s fork-tender.
5. While the pork cooks, mash the avocado in a bowl and stir in the cilantro, sour cream, lime juice, and garlic powder to make the avocado crema.
6. Once the pork is done, let it rest for 10 minutes before shredding it with two forks.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing a generous amount of pulled pork on each tortilla, topping with avocado crema, red onion, and jalapeño.

With the first bite, you’ll notice the juicy, flavorful pork paired beautifully with the cool, creamy avocado crema. For an extra touch, serve these tacos with a side of pickled red onions or a crisp, citrusy slaw to cut through the richness.

BBQ Pulled Pork Pizza

Remember the last time you had leftover BBQ pulled pork and wondered what to do with it? I turned mine into a mouthwatering BBQ Pulled Pork Pizza that’s now a family favorite. It’s the perfect blend of smoky, sweet, and cheesy, with a crispy crust that holds up to the hearty toppings.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1 cup smoky BBQ sauce, divided
• 2 cups shredded mozzarella cheese (freshly shredded for best melt)
• 1 1/2 cups cooked BBQ pulled pork (juicy and tender)
• 1/4 cup thinly sliced red onion (for a crisp, sharp bite)
• 2 tbsp chopped fresh cilantro (bright and aromatic)
• 1 tbsp extra virgin olive oil (for a golden crust)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges lightly with olive oil for a golden finish.
3. Spread 3/4 cup of BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Sprinkle half the mozzarella cheese over the sauce, followed by the pulled pork and red onion. Top with the remaining cheese.
5. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-14 minutes, until the crust is golden and the cheese is bubbly.
6. Remove from the oven and let it sit for 2 minutes. Drizzle with the remaining BBQ sauce and sprinkle with cilantro before slicing.

Creating this pizza is a breeze, and the result is a delightful mix of textures and flavors. The crispy crust, gooey cheese, and tender pork make every bite a joy. Try serving it with a side of coleslaw for a complete meal that’s sure to impress.

Leftover Pork Butt Fried Rice

After a weekend of indulging in slow-cooked pork butt, I found myself staring at a fridge full of leftovers. Instead of letting them go to waste, I decided to transform them into something magical—Leftover Pork Butt Fried Rice. It’s a dish that’s not only easy to whip up but also packs a punch of flavor, making it a perfect weeknight dinner solution.

Ingredients

• 2 cups of day-old, chilled jasmine rice (for the perfect fry texture)
• 1 cup of leftover pork butt, shredded into bite-sized pieces (juicy and flavorful)
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup of frozen peas and carrots, thawed (for a sweet crunch)
• 2 tablespoons of rich sesame oil
• 1 tablespoon of soy sauce (for that umami depth)
• 1/2 teaspoon of finely ground black pepper
• 2 cloves of garlic, minced (for a fragrant kick)
• 1/4 cup of green onions, thinly sliced (for a fresh finish)

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil, swirling to coat the pan.
2. Add the beaten eggs to the skillet, scrambling them until just set, about 1 minute. Remove and set aside on a plate.
3. In the same skillet, add the remaining tablespoon of sesame oil and the minced garlic, sautéing until fragrant, about 30 seconds.
4. Toss in the shredded pork butt, stirring occasionally, until it’s heated through and slightly crispy, about 3 minutes.
5. Add the thawed peas and carrots, stirring to combine with the pork, cooking for another 2 minutes.
6. Break apart the chilled jasmine rice with your hands to ensure no clumps, then add it to the skillet, stirring frequently to fry the rice evenly, about 5 minutes.
7. Drizzle the soy sauce over the rice and sprinkle the black pepper, mixing well to distribute the flavors.
8. Return the scrambled eggs to the skillet, along with the sliced green onions, tossing everything together for a final minute of cooking.

Best served hot, this Leftover Pork Butt Fried Rice is a delightful mix of textures—from the crispy bits of pork to the fluffy grains of rice—and flavors that are smoky, savory, and slightly sweet. Try topping it with a fried egg for an extra layer of richness or serve it alongside a crisp cucumber salad for contrast.

Pulled Pork Nachos Supreme

Perfect for those lazy Sunday afternoons when you’re craving something indulgent yet effortless, these Pulled Pork Nachos Supreme are my go-to. I remember the first time I whipped these up during a game day; the crowd went wild, and now, they’re a staple in my home.

Ingredients

• 2 cups of tender, slow-cooked pulled pork
• 1 bag of sturdy, restaurant-style tortilla chips
• 1 cup of sharp cheddar cheese, freshly grated
• 1 cup of Monterey Jack cheese, freshly grated
• 1/2 cup of tangy barbecue sauce
• 1/4 cup of creamy ranch dressing
• 1/2 cup of crisp, diced red onions
• 1/4 cup of fresh, chopped cilantro
• 1 jalapeño, thinly sliced for a spicy kick
• 1/2 cup of ripe, diced tomatoes

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the nachos to perfection.
2. Spread the tortilla chips evenly on a large baking sheet, creating a sturdy base for your toppings.
3. Evenly distribute the pulled pork over the chips, ensuring every chip gets a bit of that smoky goodness.
4. Sprinkle the grated cheddar and Monterey Jack cheeses over the pork, covering the chips generously for that gooey melt.
5. Drizzle the barbecue sauce over the cheese, adding a tangy sweetness that complements the pork beautifully.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and immediately top with diced red onions, chopped cilantro, sliced jalapeño, and diced tomatoes for freshness and crunch.
8. Finish with a drizzle of ranch dressing for a creamy contrast to the spicy and tangy flavors.

Every bite of these nachos is a symphony of textures and flavors, from the crispy chips and melty cheese to the tender pork and fresh toppings. Serve them straight from the baking sheet for a fun, communal eating experience that’s sure to impress.

Savory Pulled Pork Sliders

Nothing brings back memories of summer barbecues quite like the smell of pulled pork simmering in a tangy sauce. I remember the first time I made these sliders for a family gathering; they were gone before I even got to try one! Now, it’s my go-to recipe for feeding a crowd without spending all day in the kitchen.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup ketchup, rich and tangy
• 1/2 cup apple cider vinegar, with a sharp, fruity aroma
• 1/4 cup brown sugar, packed and molasses-kissed
• 2 tbsp Worcestershire sauce, deeply savory
• 1 tbsp smoked paprika, for a hint of warmth
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, for a subtle sharpness
• 1/2 tsp cayenne pepper, for a gentle kick
• 12 slider buns, soft and slightly sweet
• 1 cup coleslaw, crisp and creamy (optional for serving)

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a low and slow cooking environment that tenderizes the pork perfectly.
2. In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until the sugar is fully dissolved and the mixture is smooth.
3. Place the pork shoulder in a large Dutch oven or oven-safe pot, and pour the sauce mixture over it, turning the pork to coat it evenly. Tip: For deeper flavor, let the pork marinate in the sauce overnight in the refrigerator.
4. Cover the pot with a tight-fitting lid and bake for 4 hours, or until the pork is fork-tender and easily shreds. Tip: Resist the urge to peek too often; keeping the lid on ensures moist, tender pork.
5. Remove the pot from the oven and transfer the pork to a large bowl. Use two forks to shred the meat into bite-sized pieces, then mix it back into the sauce in the pot. Tip: If the sauce seems too thin, simmer it on the stove for a few minutes to thicken.
6. Serve the pulled pork on slider buns, topped with a spoonful of coleslaw for a crunchy contrast, if desired.

Every bite of these sliders is a perfect balance of sweet, smoky, and tangy, with the pork so tender it practically melts in your mouth. Try serving them with a side of pickles or a cold beer to cut through the richness for an unforgettable meal.

Pulled Pork and Coleslaw Sandwiches

Perfect for those lazy summer afternoons or when you’re craving something hearty yet refreshing, these Pulled Pork and Coleslaw Sandwiches have become my go-to. I remember the first time I made them; the aroma of slow-cooked pork filled the house, and the crunch of the coleslaw added just the right texture. It’s a dish that brings people together, and I love how versatile it can be.

Ingredients

• 3 lbs of boneless pork shoulder, marbled for tenderness
• 1 cup of homemade BBQ sauce, smoky and slightly sweet
• 1/2 cup of apple cider vinegar, for a tangy kick
• 1 tbsp of brown sugar, packed for depth of flavor
• 1 tsp of smoked paprika, for a hint of warmth
• 1/2 head of green cabbage, shredded for crispness
• 1 large carrot, grated for sweetness
• 1/2 cup of mayonnaise, creamy and rich
• 1 tbsp of Dijon mustard, for a sharp contrast
• 1 tsp of celery seed, for an earthy note
• 4 brioche buns, soft and buttery

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow and even cook.
2. Season the pork shoulder generously with salt, pepper, and smoked paprika, rubbing the spices into the meat for full flavor penetration.
3. Place the pork in a Dutch oven, pour over the apple cider vinegar and BBQ sauce, then cover tightly with a lid to lock in moisture.
4. Cook in the preheated oven for 4 hours, or until the pork is fork-tender and easily shreds.
5. While the pork cooks, combine the shredded cabbage, grated carrot, mayonnaise, Dijon mustard, and celery seed in a large bowl to make the coleslaw. Tip: Let it sit in the fridge for at least an hour to let the flavors meld.
6. Once the pork is done, remove it from the oven and shred it using two forks, mixing it with the juices in the pot for extra flavor.
7. Toast the brioche buns lightly for a bit of crunch, then pile high with the pulled pork and a generous scoop of coleslaw. Tip: For an extra kick, drizzle a little extra BBQ sauce on top before serving.

Bite into these sandwiches and you’ll get the perfect balance of tender, juicy pork and crisp, creamy coleslaw. The sweetness of the BBQ sauce complements the tanginess of the coleslaw, making each bite a delightful contrast of flavors and textures. Serve them with a side of pickles or crispy fries for the ultimate comfort meal.

Pork Butt Hash with Eggs

Hungry for a hearty breakfast that feels like a hug on a plate? I stumbled upon this Pork Butt Hash with Eggs recipe during a lazy Sunday morning when my fridge was nearly empty, save for some leftover pork butt and a carton of eggs. It turned out to be one of those happy accidents that’s now a regular in my breakfast rotation.

Ingredients

• 2 cups of leftover cooked pork butt, shredded into bite-sized pieces
• 1 large russet potato, diced into 1/2-inch cubes
• 1/2 cup of diced yellow onion
• 2 tbsp of rich extra virgin olive oil
• 4 farm-fresh eggs
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced potato and onion to the skillet, stirring occasionally, until the potatoes are golden and tender, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps the potatoes cook faster.
3. Stir in the shredded pork butt, black pepper, and sea salt, cooking for another 5 minutes until everything is heated through and slightly crispy.
4. Make four wells in the hash and crack an egg into each well. Tip: For evenly cooked eggs, cover the skillet and cook on low heat for about 5 minutes.
5. Once the egg whites are set but the yolks are still runny, remove the skillet from the heat. Tip: If you prefer your yolks more set, leave the skillet covered for an additional 2 minutes.

Absolutely divine, this dish offers a perfect balance of crispy, tender, and creamy textures, with the rich flavors of pork and eggs melding beautifully. Serve it straight from the skillet for a rustic, shareable breakfast that’s sure to impress.

Pulled Pork Stuffed Bell Peppers

There’s something incredibly satisfying about combining two beloved dishes into one, and that’s exactly what I did with these Pulled Pork Stuffed Bell Peppers. It’s a twist on classic stuffed peppers that brings the smoky, tender goodness of pulled pork right into your weeknight dinner rotation.

Ingredients

• 4 large, vibrant bell peppers, any color
• 2 cups of smoky, slow-cooked pulled pork
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of tangy barbecue sauce
• 1/4 cup of finely diced red onion
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of garlic powder
• 1/2 tsp of smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
3. In a large bowl, mix the pulled pork, barbecue sauce, red onion, garlic powder, smoked paprika, salt, and pepper until well combined.
4. Stuff each bell pepper with the pulled pork mixture, packing it tightly to fill all the space.
5. Place the stuffed peppers in a baking dish, drizzle with olive oil, and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and sprinkle the grated cheddar cheese on top of each pepper.
7. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

One bite into these peppers, and you’ll be greeted with the perfect balance of smoky, sweet, and cheesy flavors, all wrapped up in a tender, slightly charred bell pepper. Serve them with a side of coleslaw or over a bed of rice for a complete meal that’s sure to impress.

Pulled Pork Quesadillas

Zesty flavors and tender textures come together in this pulled pork quesadilla recipe that’s perfect for any day of the week. I remember the first time I made these; the aroma filled my kitchen, and I knew I had stumbled upon something special. It’s a dish that brings comfort and excitement to the table in equal measure.

Ingredients

• 2 cups of slow-cooked, smoky pulled pork
• 4 large, flour tortillas (burrito-size)
• 2 cups of shredded, sharp cheddar cheese
• 1/2 cup of finely diced, crisp red bell pepper
• 1/4 cup of chopped, fresh cilantro
• 2 tbsp of rich, extra virgin olive oil
• 1 tsp of ground, aromatic cumin
• 1/2 tsp of finely ground black pepper

Instructions

1. Heat a large skillet over medium heat (350°F) and brush lightly with olive oil to prevent sticking.
2. Lay one flour tortilla flat in the skillet, then evenly sprinkle 1/2 cup of shredded cheddar cheese over half of the tortilla.
3. Top the cheese with 1/2 cup of pulled pork, spreading it out to cover the cheese layer evenly.
4. Sprinkle 2 tbsp of diced red bell pepper and 1 tbsp of chopped cilantro over the pork.
5. Fold the tortilla in half over the filling, pressing down gently with a spatula to seal the edges.
6. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted.
7. Repeat the process with the remaining tortillas and ingredients.
8. Let the quesadillas rest for a minute before cutting into wedges; this helps the cheese set slightly for cleaner slices.

Melted cheese oozes out with every bite, complementing the smoky pulled pork and fresh crunch of the bell peppers. Serve these quesadillas with a side of cool sour cream or a vibrant salsa for an extra kick. They’re also fantastic cut into smaller pieces for a party appetizer that’s sure to disappear fast.

Pork Butt Ramen Soup

Waking up to a chilly morning, I couldn’t shake off the craving for something warm, hearty, and utterly comforting. That’s when I decided to whip up a batch of Pork Butt Ramen Soup, a dish that’s become my go-to for cozy weekends. It’s a labor of love, but every minute spent simmering the broth is worth it when you’re greeted with that rich, aromatic bowl of goodness.

Ingredients

• 2 lbs bone-in pork butt, with a generous marbling of fat for richness
• 8 cups cold water, to start the broth with a clean slate
• 1 large onion, roughly chopped for a sweet depth
• 3 cloves garlic, smashed to release their pungent aroma
• 2-inch piece of ginger, sliced thinly for a spicy kick
• 2 tbsp soy sauce, for that umami backbone
• 1 tbsp sesame oil, to finish with a nutty fragrance
• 4 packs of ramen noodles, springy and fresh
• 2 soft-boiled eggs, with yolks just set for creaminess
• 2 green onions, thinly sliced for a crisp, fresh contrast

Instructions

1. In a large pot, place the pork butt and cover with cold water. Bring to a boil over high heat, then skim off any impurities that rise to the surface.
2. Add the onion, garlic, and ginger to the pot. Reduce the heat to low, cover, and let simmer for 3 hours, until the pork is fork-tender.
3. Remove the pork from the broth and shred the meat, discarding the bone and any large pieces of fat. Tip: Reserve some of the fat to add back into the broth for extra flavor.
4. Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the flavor. Discard the solids.
5. Return the shredded pork to the broth and add the soy sauce. Simmer for another 10 minutes to meld the flavors. Tip: Taste and adjust the seasoning with more soy sauce if needed.
6. Cook the ramen noodles according to package instructions, then drain. Tip: Rinse the noodles under cold water to stop the cooking process and keep them springy.
7. Divide the noodles among bowls, ladle the hot broth and pork over them, and garnish with sesame oil, soft-boiled eggs, and green onions.

Diving into this bowl, the first thing you’ll notice is the silky texture of the broth, enriched by the pork fat and deepened by the soy sauce. The noodles provide the perfect chew, while the eggs add a luxurious creaminess. Serve it with a side of pickled vegetables for a refreshing contrast.

Pulled Pork Shepherd’s Pie

Unbelievable as it may seem, I stumbled upon the idea for this Pulled Pork Shepherd’s Pie during a lazy Sunday football watch party. The combination of tender pulled pork and creamy mashed potatoes was a game-changer, literally and figuratively. It’s become a staple in my household, especially during the colder months when comfort food is non-negotiable.

Ingredients

• 2 cups of slow-cooked, smoky pulled pork
• 4 large russet potatoes, peeled and cubed
• 1/2 cup of unsalted butter, softened
• 1/2 cup of whole milk, warmed
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of frozen peas, thawed
• 1/2 cup of carrots, diced and steamed until tender
• 1 tsp of garlic powder
• 1 tsp of onion powder
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the cubed potatoes in a large pot of salted water until fork-tender, about 15 minutes.
3. Drain the potatoes and return them to the pot. Add the softened butter, warm milk, garlic powder, onion powder, salt, and pepper. Mash until smooth and creamy. Tip: For extra fluffy mashed potatoes, warm your milk before adding it.
4. In a baking dish, layer the pulled pork, followed by the steamed carrots and thawed peas. Spread the mashed potatoes over the top, sealing the edges. Tip: Use a fork to create ridges on the mashed potatoes for a crispy top.
5. Sprinkle the freshly grated cheddar cheese evenly over the mashed potatoes.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and the edges are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.

Layers of smoky pulled pork and vibrant vegetables beneath a blanket of cheesy, golden mashed potatoes make this dish a hearty meal. Serve it straight from the oven with a side of crisp green salad to cut through the richness.

Pulled Pork and Bean Chili

Yesterday, I found myself craving something hearty and comforting, a dish that would fill the kitchen with irresistible aromas and promise a meal that’s both satisfying and packed with flavor. That’s when I decided to whip up my Pulled Pork and Bean Chili, a recipe that’s become a staple in my home during those days when only a bowl of something deeply flavorful will do.

Ingredients

• 2 cups of pulled pork, tender and shredded
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of ground cumin, freshly toasted
• 1 tbsp of smoked paprika
• 1 tsp of finely ground black pepper
• 1 can (14.5 oz) of diced tomatoes, fire-roasted for extra flavor
• 2 cups of chicken stock, homemade if possible
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, smoked paprika, and black pepper, cooking for 1 minute until fragrant.
4. Add the pulled pork to the pot, breaking it apart with a spoon to ensure it’s evenly distributed.
5. Pour in the diced tomatoes and chicken stock, stirring to combine all the ingredients.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, allowing the flavors to meld together.
7. After 30 minutes, add the drained and rinsed kidney and black beans to the pot, stirring gently to incorporate.
8. Continue to simmer uncovered for another 15 minutes, or until the chili has thickened to your liking.
9. Season with salt to taste, remembering that the pulled pork and beans already add a bit of saltiness.

Absolutely nothing beats the rich, smoky flavors and tender textures of this Pulled Pork and Bean Chili. Serve it with a dollop of sour cream and a sprinkle of sharp cheddar cheese for an extra layer of decadence, or enjoy it as is for a truly comforting meal.

Pork Butt Pot Pie

Over the years, I’ve found that the most comforting dishes often come from the simplest ingredients, and this Pork Butt Pot Pie is no exception. It’s a dish that reminds me of Sunday dinners at my grandma’s house, where the aroma of slow-cooked pork would fill the air, promising a meal that was both hearty and heartwarming.

Ingredients

• 2 lbs of succulent pork butt, cubed
• 1 cup of all-purpose flour, sifted
• 1/2 cup of rich unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves of garlic, minced
• 3 cups of homemade chicken stock, simmered
• 1 cup of heavy cream, velvety smooth
• 2 cups of frozen mixed vegetables, thawed
• 1 tsp of freshly ground black pepper
• 1 tsp of sea salt, finely ground
• 1 package of store-bought pie crust, flaky and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the rich unsalted butter over medium heat until it’s bubbling slightly.
3. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until they’re translucent and fragrant, about 5 minutes.
4. Toss the cubed pork butt in the sifted all-purpose flour, shaking off any excess, then add to the skillet to brown on all sides, approximately 7 minutes.
5. Pour in the simmered homemade chicken stock and velvety smooth heavy cream, stirring to combine. Bring to a gentle boil, then reduce heat to simmer for 20 minutes, allowing the flavors to meld.
6. Stir in the thawed frozen mixed vegetables, freshly ground black pepper, and finely ground sea salt, cooking for an additional 5 minutes.
7. Transfer the mixture to a pie dish, covering with the flaky and golden store-bought pie crust. Trim any excess crust and crimp the edges for a decorative finish.
8. Cut a few slits in the top of the crust to allow steam to escape, then bake in the preheated oven for 30 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Perfectly golden and brimming with tender pork and vegetables, this pot pie is a testament to the magic of simple ingredients. Serve it with a crisp green salad or a glass of your favorite white wine for a meal that’s as satisfying to eat as it is to make.

Pulled Pork Mac and Cheese

Few things bring me as much joy as combining two of my favorite comfort foods into one epic dish. That’s exactly what this Pulled Pork Mac and Cheese does, blending the smoky, tender goodness of pulled pork with the creamy, cheesy delight of macaroni. It’s a dish that’s perfect for those days when you’re craving something indulgent and satisfying.

Ingredients

• 1 lb elbow macaroni, cooked al dente
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup smoked Gouda cheese, freshly grated
• 1/2 cup unsalted butter, rich and creamy
• 1/2 cup all-purpose flour, finely sifted
• 4 cups whole milk, warmed to room temperature
• 2 cups pulled pork, smoky and tender
• 1 tsp smoked paprika, for a hint of warmth
• Salt and freshly ground black pepper, to season
• 1/2 cup panko breadcrumbs, for a crispy topping

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. In a large pot, melt the butter over medium heat until it’s bubbling slightly. Tip: Keep the heat medium to avoid burning the butter.
3. Whisk in the flour to create a roux, cooking for about 2 minutes until it’s golden and smells nutty.
4. Gradually add the warmed milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar and Gouda cheeses until the sauce is smooth and creamy. Tip: Adding cheese off the heat prevents it from becoming grainy.
6. Fold in the cooked macaroni and pulled pork, ensuring everything is evenly coated with the cheese sauce.
7. Transfer the mixture to the prepared baking dish and sprinkle the top with panko breadcrumbs for a crunchy texture.
8. Bake for 20-25 minutes, or until the top is golden and the edges are bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Perfectly baked, this Pulled Pork Mac and Cheese comes out with a creamy interior and a crispy, golden top. The smoky flavors of the pork meld beautifully with the sharp cheeses, creating a dish that’s irresistibly rich and comforting. Serve it straight from the oven with a side of pickles or a crisp salad to cut through the richness.

Pork Butt Empanadas

Kicking off the weekend with a recipe that’s close to my heart, Pork Butt Empanadas. There’s something about the flaky crust and the tender, juicy filling that brings back memories of family gatherings. I remember my aunt always saying, ‘The secret is in the pork,’ and she wasn’t wrong. Let’s dive into making these irresistible pockets of joy.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind the dough
• 1 lb pork butt, diced into small, bite-sized pieces
• 1 medium onion, finely chopped for sweetness
• 2 cloves garlic, minced for a pungent kick
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp cumin, ground fresh for aroma
• Salt, to season
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This rest period ensures the butter firms up, leading to a flakier crust.
4. While the dough chills, heat a skillet over medium heat. Add the diced pork butt, cooking until browned on all sides, about 5 minutes.
5. Add the finely chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Stir in the smoked paprika and freshly ground cumin, cooking for another minute to release the spices’ aromas.
6. Season the filling with salt, then remove from heat and let it cool slightly.
7. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut out circles.
9. Spoon a small amount of the pork filling onto one half of each dough circle, leaving a border. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
10. Brush the empanadas with beaten egg for a shiny, golden finish. Bake for 20-25 minutes, or until the crust is golden brown and flaky.

Mouthwatering doesn’t even begin to describe these empanadas. The crust shatters at the first bite, giving way to the savory, spiced pork filling. Serve them with a side of tangy salsa verde for an extra layer of flavor that’ll have everyone reaching for seconds.

Pulled Pork Breakfast Burritos

Breakfast just got a whole lot more exciting with these Pulled Pork Breakfast Burritos. I stumbled upon this recipe during a lazy Sunday morning when I was craving something hearty yet easy to whip up, and let me tell you, it’s been a game-changer for my breakfast routine ever since.

Ingredients

• 1 cup of tender, slow-cooked pulled pork
• 4 large farm-fresh eggs
• 1/2 cup of shredded sharp cheddar cheese
• 1/4 cup of diced red bell pepper, crisp and vibrant
• 2 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 4 large flour tortillas, soft and pliable
• 1/4 cup of fresh cilantro, roughly chopped
• 1/2 tsp of smoked paprika

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the diced red bell pepper to the skillet, sautéing for 2-3 minutes until slightly softened.
3. Crack the farm-fresh eggs into the skillet, scrambling them gently with the peppers until just set, about 3 minutes.
4. Stir in the pulled pork, smoked paprika, and finely ground black pepper, heating through for another 2 minutes.
5. Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side to make them pliable.
6. Divide the egg and pork mixture evenly among the tortillas, topping each with shredded sharp cheddar cheese and fresh cilantro.
7. Fold the sides of the tortillas in and roll them up tightly to form burritos.
8. Heat the remaining tbsp of olive oil in the skillet over medium heat and cook the burritos seam-side down for 2-3 minutes until golden and crispy, then flip and repeat on the other side.

With every bite, you’ll get the perfect mix of creamy eggs, smoky pulled pork, and the fresh crunch of cilantro. Try serving these burritos with a side of spicy salsa or a dollop of cool sour cream to really bring all the flavors together.

Pork Butt and Potato Casserole

Falling in love with comfort food is easy, especially when it’s as hearty and satisfying as this Pork Butt and Potato Casserole. I remember the first time I made it; the aroma filled my kitchen, promising a meal that would bring everyone to the table without a second call.

Ingredients

• 2 lbs pork butt, cut into 1-inch cubes
• 4 large russet potatoes, peeled and sliced into 1/4-inch rounds
• 1 cup heavy cream, rich and velvety
• 1/2 cup chicken stock, homemade if possible
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder, for a subtle kick
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter.
2. Layer half of the potato slices at the bottom of the dish, slightly overlapping them for even cooking.
3. Season the pork cubes generously with salt, pepper, and garlic powder, then scatter them over the potatoes.
4. Pour half of the heavy cream and chicken stock over the pork, ensuring it’s evenly distributed.
5. Repeat the layers with the remaining potatoes, pork, cream, and stock, finishing with a top layer of potatoes.
6. Drizzle the melted butter over the top and sprinkle with fresh rosemary for a fragrant touch.
7. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 20 minutes or until the top is golden and the pork is tender.
8. Let the casserole rest for 10 minutes before serving to allow the flavors to meld beautifully.

Now, the casserole emerges from the oven with a golden crust that gives way to layers of tender pork and creamy potatoes. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Pulled Pork Stuffed Baked Potatoes

Back when I first stumbled upon the idea of combining pulled pork with baked potatoes, I knew I had to try it. There’s something about the smoky, tender pork paired with the fluffy, buttery potato that just screams comfort food at its finest.

Ingredients

• 4 large russet potatoes, scrubbed clean and patted dry
• 2 cups of pulled pork, smoky and tender
• 1/2 cup of sour cream, rich and tangy
• 1/4 cup of unsalted butter, melted and slightly cooled
• 1/2 cup of sharp cheddar cheese, freshly grated
• 2 tbsp of fresh chives, finely chopped
• 1 tsp of garlic powder, aromatic and pungent
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until the skins are crispy and the insides are tender when pierced with a fork.
4. While the potatoes bake, warm the pulled pork in a saucepan over low heat, stirring occasionally to prevent drying out.
5. Once the potatoes are done, let them cool for 5 minutes before slicing each one open lengthwise.
6. Fluff the insides of each potato with a fork, then drizzle with the melted butter and sprinkle with garlic powder, salt, and pepper.
7. Divide the warmed pulled pork evenly among the potatoes, topping each with a generous dollop of sour cream.
8. Sprinkle the grated cheddar cheese and chopped chives over the top of each stuffed potato.
9. Return the potatoes to the oven for 5 minutes, or until the cheese is melted and bubbly.

Absolutely divine, these pulled pork stuffed baked potatoes offer a perfect balance of textures and flavors. The smokiness of the pork complements the creamy potato, while the sharp cheddar and fresh chives add a bright finish. Serve them with a side of coleslaw for a complete meal that’s sure to impress.

Conclusion

Hooray! You’ve just discovered 18 mouthwatering ways to transform your leftover Boston butt into culinary masterpieces for any occasion. Whether you’re craving comfort food or something gourmet, this list has you covered. We’d love to hear which recipes stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos