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Leftover Rib = Faux Pulled Pork

post #1 of 3
Thread Starter 

It all started with some leftover Fathers Day ribs. St Louis to be exact. And I have to say I like my Faux PP, better then the real thing. Or maybe I need to try the real thing more often? I dont know.. The real kicker for me on this was the amount of bark. By using ribs, the surface to mass ratio is far less then a full size butt. Therefore more bark.. Not to mention full on smoky flavor.

 

The Run Down:

 

1/2 rack of cold ribs

favorite sauce cut with water

favorite bun to eat pork on

whatever else you like, cole slaw, mayo, mustard, onions, etc.

 

Rough chop the ribs into smallish bits. Maybe 1/4 - 1/2 inch. Or just tear with your hands. Place in pan with sauce cut with water. I used approx. 1 cup worth of liquid. I also tossed in some diced onion and diced anaheim chiles, but those are totally optional. Bring to a simmer and cover. Leave covered for about 10 minutes, but stir it every few minutes. When rib bits start to soften and begin shredding you know you are almost there. Turn up the heat and let the sauce thicken to your liking, uncovered.

 

Top your bread and enjoy!:439:

 

 

post #2 of 3

Yup---I've done similar things with leftover Pork Spares---Makes an Awesome Sammy.Thumbs Up

 

Only about 1000 times better than a McRib!!:drool

 

Yours looks Mighty Tasty!!:drool

 

 

Bear

post #3 of 3
Thread Starter 

Thanks Bear. Admittingly I prefer my pulled pork with red sauce over vinegar, if I have the choice. Here in central NC its easy to find both when eating out.

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