Time to grill last years left over frozen pork before we butcher the new one. We butcher midwinter when it is cold in the barn and there are no flies, to hang the meat for aging, and then cut it in six and freeze it.A whole pork front quarter, skinned and trimmed, weights 28 pounds and fits on the barbecue grill outside. Takes 24 hours to grill. Most of the fat cooks out in the grill.You can make this same authentic recipe for 2 people by dividing the recipe ingredients by 50 and reduce grill time to 2 hours. Buy a pound of fresh pork shoulder ham.We use fresh bananas, lemon grass and Hawaiian seasalt to make grilled pulled pork.Grilled in one piece, it stays more tender. Mixing the grilled, tender lean (80%) and fatty (20%) meat in the right proportions makes the tastiest individual dinner portions of pulled pork for freezing later.The bones make great soup broth. Nothing is wasted as the meat pulls clean off the bones.

French Farm Food Classic: When nights turn cool, we make this bean dish, the beans take on the herb and meat flavors, the sauce is to die for: hearty comfort food!

The French have perfected the art of making stews. I don't recall where I found this recipe, but it has been a winter staple of mine for over 35 years.#GoldenApron23

This is a mish-mosh of a couple recipes. And I've done it with both a pressure cooker and crock pot and worked out great with either method. I love coleslaw on my pulled pork sandwich but if you want it on the side, that's fine. If you don't want it at all, that's fine too!! As always thank you to my photographer husband Mike to make it look picture perfect!!

I created this recipe for a contest run by one of my favorite restaurants, Mimi's. Unfortunately I didn't win the contest and my local Mimi's didn't make it through the pandemic. I do, however, think my recipe is pretty darn good! When I thought about the theme of this contest, I immediately envisioned comfort food that would appeal to both American and French culture and I quickly settled on this baked bean dish. In France, that would be the cassoulet, a hearty dish of duck and pork and beans; in America, the dish would feature a more tomato-based dish with some type of pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. Since this was to be an American dish with a French accent, I cooked the beans with a more traditional tomato-based sauce.The hardest part of making this dish was the ten ingredient limitation. I had to make some hard decisions about what to eliminate. I made the assumption that salt and pepper were ingredients, so I had to come up with alternatives. The sausage and ham provided the salt and Herbs de Provence gave the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. I hope you enjoy this dish as much as I do!

This is a simple recipe that I made while looking for uses for leftover pulled pork. The added fat and smoky flavor that comes from the pork makes it an extra rich and flavorful meal.

This is a good recipe if you're tired of the same old plain shredded beef sandwiches. It's also good in the fall when there is an abundance of squash, cranberries, and warm casseroles being made.😏👌 Good for the whole family in one dish! Perfect for #fridgecleanout shredded beef or veggies or Thanksgiving #leftoversmakeovers ! 👏 (Note: If your cranberry sauce is already made it cuts the time by 20-30mins.😉)

I didn't measure anything for this recipe because I just used up my left over pulled pork and the rest ingredients measured just by "feeling" 😂, adjusted to how much the pulled pork I had.

TASTY SAVOYRY SOY FLAVOUR PULLED PORK GREAT ON RICE OR AS A QUICK SANDSWICH WITH LEFTOVER

#mycookbookThe apple cider vinegar and ginger is really what makes this dish unique and stand out in taste!

I had two thirds of a shoulder of pork leftover from my Ginger Beer Pulled Pork recipe, and really fancied putting on a rich brioche bun, with pickles and BBQ sauce. I didn't have any BBQ sauce in the fridge, but I did have the ingredients to make one...

I had some leftover pulled pork that I froze and defrosted and wanted something easy for dinner. These easy chimichangas were a hit! Serve with sour cream or guacamole if you want. This will be a new favorite way to use leftover pulled pork!