Pioneer woman 3 easy pulled pork dishes is a quick weeknight set of carnitas tacos, pork migas and a Cuban sandwich from slow cooker pernil. That makes it an easy make ahead dinner option for potluck or busy weeknights, since you cook the pork once and serve three different meals.
The step that matters is crisping the pork in a hot skillet before each dish, since that bark adds texture soft reheated meat cannot match. Letting the pieces sit without stirring for two minutes is the key, because touching them too soon stops the crust from forming.
Most pulled pork roundups stop at a recipe and leave you to figure out leftovers on your own. This version maps one slow cooker batch into three complete meals, so nothing sits in the fridge uneaten.
Pioneer Woman 3 Easy Pulled Pork Dishes
Course: DinnerCuisine: AmericanDifficulty: Easy1
servings5
minutes10
minutes725
kcalOne batch of slow cooker pernil turned into carnitas tacos, pork migas and a pressed Cuban sandwich for three fast meals from a single cook.
Ingredients
- For the Pork Migas:
2 eggs
1 tablespoon sour cream
1/2 cup broken unsalted tortilla chips or strips
1/4 cup pico de gallo
1/4 cup shredded cheese
1 cup slow cooker pernil
Fresh cilantro for garnish
- For the Carnitas Tacos:
Slow cooker pernil
Corn or flour tortillas
Diced onion
Fresh cilantro
Lime wedges
- For the Cuban Sandwich:
Cuban bread (or French or bolillo rolls)
Mayonnaise
Mustard
Swiss cheese
Slow cooker pernil
Ham (optional)
Pickles
Directions
- Carnitas Tacos
- Heat the skillet: Place a skillet over medium-high heat and add a portion of pulled pork in a single layer.
- Crisp the pork: Let the pork sit without stirring for about two minutes until the edges turn golden and crispy.
- Toss and serve: Flip the pork, crisp the other side, then load into warm toasted tortillas with diced onion, cilantro and lime wedges.
- Pork Migas
- Whisk the eggs: Beat the eggs and sour cream together until well combined.
- Scramble: Pour the eggs into a sprayed nonstick skillet over medium-high heat and stir. Add the tortilla chips and pico de gallo while the eggs are still a little wet and continue stirring until cooked through.
- Plate: Transfer the eggs to a plate, sprinkle with cheese and top with more pico de gallo if desired. Wipe out the skillet, reheat a portion of pulled pork, and plate alongside the eggs. Garnish with cilantro.
- Cuban Sandwich
- Build the sandwich: Spread mayonnaise and mustard on the inside of a split roll. Layer Swiss cheese, pulled pork, ham and pickles.
- Press and toast: Press the sandwich in a skillet or panini press over medium heat until the bread is crispy and the cheese is melted.
FAQs
Can I use a different pulled pork recipe?
Any slow-cooked or smoked pulled pork works, since the seasoning blends into the dishes during reheating. The original recipe uses Puerto Rican pernil, which adds garlic and citrus notes that pair well with all three meals.
How long does leftover pulled pork last?
Cooked pulled pork stays good in the fridge for up to four days and freezes well for three months. Thaw it overnight in the fridge, then crisp it in a skillet before serving so the texture holds up.
Can I swap the migas for a different breakfast dish?
You can swap the migas for a pulled pork omelette or breakfast burrito, since eggs and pork go well together in almost any format. The tacos also work as a bowl over rice, which gives you even more variety from the same batch.
How much pork shoulder do I need for all three dishes?
A standard pork shoulder yields about eight cups of shredded meat, which is enough for all three dishes with leftovers. Double the batch and freeze half in portions, so you always have a quick dinner starter ready to go.
