Fun Things to do with Pulled Pork

Chances are, you do not need any help with what to do with your pulled pork, but here a just a couple of ideas. I am leaving it up to you to gather your own pulled pork. It is such a personal thing, barbecue, so you are on your own.

The other day I was craving crackling bread, but alas, no one had any real cracklings. There was a bag at the grocery from a large pork product supplier, but my guess is they were old. Cracklings are just rendered pork skin. But when added to cornbread, they give it a nice, chewy, crunchy feel. But, as with any cooked product, good cracklings are the key.

With no cracklings around, I realized that I did posses some pulled pork. So why not put that in my cornbread?

So I did.

Pulled Pork Cornbread

1 tablespoon bacon fat or other oil
1 1/2 cup self rising cornmeal
1 1/2 cup buttermilk
2 eggs
1 cup pulled pork


Preheat your oven to 450.


Mix the cornmeal, buttermilk and eggs into a bowl and mix well. Fold in the pulled pork.

Place an iron skillet on the stovetop and heat. Add the oil to the hot pan.

When the oil is hot, add the batter.

Remove from stove and immediately place the skillet into the oven.

Cook for about 45 minutes or until the top is brown and cracked.

I told you awhile back about making Tomato Confiture from Taste. I opened a jar and I cannot tell you how yummy it was.


As you know, the Doe Run Farm specialty is our Three B Pancakes. The three "B's" being buttermilk, Bisquick and bacon. Well, our new specialty is our Three P Pancakes. Pulled Pork Pancakes. This is basically a "serving suggestion" as stated before, you are in charge of your own pulled pork and also in making you own pancakes.

Three P Pancakes.

1 cup pulled pork
1 stack of pancakes
1 pint Jack Daniel's Syrup.

Alternate pancake, pulled pork, syrup.

The easiest way to make Jack Daniels Syrup is to heat a syrup you like and add a shot of Jack Daniel's.

As a child, I would not eat "dark" syrup. My syrup of choice was plain, clear Karo. This caused a problem when I wanted to eat pancakes in a restaurant...which I seldom did as they always wanted to serve me brown syrup! I find, however, that plain Karo with a shot of Jack Daniel's is just the ticket.

Now get out there and barbecue a pork shoulder. Of go to your fave barbecue establishment and grab a pound of their pulled pork. You will be good to go.

Ballet & Pork

Two things we love here in Lucindaville -- ballet and pork. We were overjoyed the other evening while we were watching a documentary about the legendary ballerina, Maria Tallchief. Many people fail to realize that Tallchief was America's first prima ballerina and she was the original Sugarplum Fairy for George Balanchine, to whom she was married for a while. She was wife #3.

Anywho...in this documentary, Tallchief talked about taking Mr. B to visit the folks in Oklahoma. The above picture was snapped of George Balanchine toting a pig! Incongruous yet cool...

Famous Food Friday -- Yul Brynner

He sings, he dances, he… cooks! Yes, I’m talking about Yul Brynner, author of The Yul Brynner Cookbook. Everyone knows Brynner as an actor, but did you know he was a polyglot (speaking 11 languages including Russian, Chinese and Romany), a nightclub entertainer, a musician, a trapeze artist, a member of a traveling gypsy troupe, a pro jai alai player, and a director, as well as the King of Siam?



So let the guy cook!

Brynner was born on Sakhalin Island, a slim strip of land off the southeastern coast of Russia and north of Japan. The island is sub-arctic and during the 1940’s both Japan and Russia claimed the island. His family took him to China when he was 6 months old. The cookbook features cuisines from his multi-ethnicity. There is a Russian section and a Japanese section. There are sections from his many travels featuring French and Thai cuisine. By far the most interesting section features his Romany or Gypsy heritage.

In his introduction to this section, Brynner tells us:

“My mother was a gypsy, and I spent several of my teenage years traveling through France with a gypsy troupe.

…there are inherent difficulties in constantly moving from one place to another. Just think of the everyday chore of preparing meals.

Gypsies have always favored soups and stews. These dishes are easy to make, and just about anything you put in either of them winds up tasting good. These marvelous concoctions also can be quite exotic.”

One of the more exotic soups is dandelion in cream, while one of the more traditional stews is pork.

Pork and Sauerkraut Ragout

1 1/2 –2 pounds pork shoulder
2 tablespoons vegetable oil
1 large onion
1 garlic clove
1 tablespoon paprika
1/4 teaspoon slat
1 teaspoon caraway seeds
1/2 cup water
1 cup beer
1 1/2 pounds sauerkraut, drained
1 cup sour cream

Trim excess fat off pork, and cut the meat into small pieces. It’s all right to cook this dish with pork bones included; they should be discarded before serving, but they add flavor to sauce. Set the pork aside, and heat the vegetable oil in a Dutch oven. While the oil heats, peel and chop the onion. Sauté the onion and garlic clove in the vegetable oil until the onions are transparent. Remove the garlic, add the pork, and brown well on all sides. Add paprika, salt, caraway seeds, water and beer to the Dutch oven. Cover, cook for one hour, periodically skimming fat from the top of the sauce. After one hour of cooking, add drained sauerkraut, cover, and cook another 45 minutes. Garnish with sour cream.

Whip up a cauldron of this Pork and Sauerkraut stew and pop The King and I in the DVD and make a night of it. To whet your appetite:

A Puzzlement - mp3