Hey there, Pulled Pork is back in stock. It's fully cooked, packed in a sous-vide safe bag, and ready to eat as soon as it's hot. The team has already fully integrated the convenience of Pulled Pork into their meals. Once it's hot, here's what we've actually been doing with it this week: Classic pulled pork sandwiches, no notes needed. Piled into Momofuku noodles for a fast lunch with some extra protein. Stacked high with coleslaw, barbecue sauce, and pickles. Top on a fresh batch of fries for some extra oomph. Loaded onto nachos with melted cheese and pickled jalapeno. Folded into a pot of mac and cheese for something heartier. Mixed into a breakfast hash with potatoes and a couple of eggs on top.
We've also been slow reheating it in a saucepan with a splash of beer and pickled jalapeno juice to keep everything moist, then piling it into simple tacos with pickled onion and jalapeno (add hot sauce to your preference). Most of it never makes it to a plate. We just eat the leftovers standing at the stove. The easiest way to reheat it is right in the bag: drop it in simmering water until warmed through. If you'd rather skip the bag, open it up and reheat on the stovetop with a splash of liquid (broth, water, even a splash of beer) to keep it from drying out. However you serve it, it's ready when you are. Happy meal planning, The Porter Road Team |
