Probably think I’ve thrown in the towel at this point. HUNDREDS of posts on this here website, and I decided to dedicate my Forensic Friday to a Leftover Pulled Pork product. Welp, there’s a reason.. I couldn’t believe how well this thing came out. I have to share with you what I did so hopefully your thawed out freezer pack isn’t just “good enough” for leftovers, it’s actually damn good.
MrsForensicBBQ and I use the hell out of our vacuum sealer, but sometimes the seal isn’t that great. When I dug into the freezer and saw this thing barely holding on, I didn’t have high hopes. The seal sucked, ice crystals were visiting – I thought “it’ll satisfy the hunger” and nothing more. But I can’t just microwave and go. Let’s try to dress this thing up.
That’s the key. I have a piedmont/lexington sauce that I absolutely love for pulled pork. Not a thick hearty BBQ sauce (like you’ll see later) – but thin and vinegary. Once the pork starts to warm up a bit, splash some of that sauce on there and mix it up. Don’t want it swimming in it, but you want it moist. 180F until it’s warm/hot for a sandwich and then dress it up.
I used these “Cheesecake Factory” buns that bragged it’s what they’re known for. Thought they’d be known for cheesecake, and hopefully I’m right. Because these buns were okay at best. I don’t know if I’ve ever been to a Cheesecake Factory, but this wasn’t selling me.
Some of that ForensicBBQ sauce, onion and pickle – and I’ll be damned if this wasn’t as good (better?) then fresh pulled. It was that good that you’re reading about it now. Thawed out, 180F tossed in a vinegar BBQ sauce and warmed up. You’re welcome.