Because we did a rather large pork butt a while ago, we had plenty of pulled meat left - what to do ... what to do...
We settled on our variation of a Philly cheese steak, substituting the pork for the beef, most other things being the same
The pulled pork was roughly chopped and seasoned with Bad Byron's butt rub, then heated on flat iron. The heating meat was topped with slices of white American cheese, which melted, and was folded into the pork.
A generous portion of the meat and cheese was loaded into a hoagie roll and topped with caramelized onion.