Double Feature: Pulled Pork

When I first married and moved out on my own, I faced a real problem in the kitchen. While I knew how to cook, I came from a family which cooked for four with leftovers. We bought in bulk as a way to stretch the almighty dollar, and cooked in huge quantities. Even using leftovers for lunches the next day, DH and I were wasting a lot of food each week.

So, to cut out the waste, I started turning as many meals as I could into double features: meals in which the main ingredient would star again another night that week, in addition to our standard leftover lunches.

I try to include at least one 'Double Feature' in our menu each week...it really helps to stretch the food budget. Sound like something you might like to try yourself? Here's a couple of killer recipes featuring pulled pork.

Slow Cooker Pulled Pork sandwiches


3~4 pound pork shoulder (split a larger cut and freeze the extra, if needed)
~1/2 cup of liquid smoke
1/2 tbs. pepper
1/2 tbs. salt
1 tbs. garlic powder
1 tbs. paprika
1/2 tbs. dry mustard powder
1/2 tbs. onion powder

*Mix all of the dry seasonings in a small bowl or plastic container; set aside.

*Rub liquid smoke into the pork shoulder; use your personal tastes as a guide to amount. Sprinkle with the dry seasoning, rubbing it in as you go.

*Wrap the shoulder in plastic wrap, then place on a cookie sheet in the fridge overnight.

*Unwrap the pork and place it in the slow cooker on high for about 5 hours. Cut the heat and let the meat rest for at least 10 minutes before shredding. The pork should fall apart easily using two forks.

*serve on rolls or buns with your favorite toppings (I like bbq sauce and miracle whip); refrigerate leftovers.



Quick and Meaty Twice-Baked Potatoes

Leftover pulled pork
baking potatoes (1 large or 2 small for each person)
butter, shredded cheese, and sour cream to your tastes
salt and pepper
garlic powder

Scrub potatoes, pat dry with a paper towel, and poke several times with a fork. Microwave using the potato or vegetable setting on your unit (about 8~12 minutes for 4 small potatoes).

Remove the potatoes and let them cool for a few minutes, until they're easy to handle. Meanwhile, set the oven to broil and heat the pork in the microwave just enough to take the chill off.

Cut each potato in half lengthwise, and carefully scoop out the center. It helps to leave a tiny bit of meat attached, as it keeps the skins intact.

Roughly mash the potatoes with butter, cheese, and sour cream. Mix in the pork, and season with salt, pepper, and garlic to taste.

Spoon the mixture back into the shells, then top with additional cheese. Broil for about 5 minutes, or until the cheese is melted and slightly browned.

Serve with steamed veggies, and enjoy!


With two of us in the house, these two recipes provide dinner two nights AND nearly a week's worth of lunches. If you have any variations or suggestions, please leave them in the comments below; I'd love to hear them!