A few great recipes from The National Pork Board.
Pulled Pork Scramble
Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients:
6 ounces cooked pulled pork
6 large eggs
Salt and pepper
1 tablespoon olive oil
1/2 small red bell pepper, cored and cut into 1/4-inch dice
1/2 small green bell pepper, cored and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
1/4 cup shredded cheese, such as Cheddar, Monterey Jack, or mozzarella, divided
Directions:
In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside.
In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute.
Transfer to a plate or bowl, cover loosely to keep warm, and set aside.
Return the skillet to medium heat, add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute.
Scatter the cheese and the remaining pork on top and serve. Makes 4 servings
Serving Suggestions
This hearty scramble can be doubled if you’re cooking for a crowd (use two skillets) or halved for fewer servings (use a medium skillet). To give it an Italian spin, use mozzarella cheese and top it with chopped fresh basil. For a Latin spin, use Cheddar or Jack and serve hot sauce and tortillas on the side.
Pulled Pork Quesadillas
Prep time: 10 minutes Cook time: 25 minutes
Ingredients:
1/2 pound cooked pulled pork
1 tablespoon olive oil
1/2 red bell pepper, cored and cut into strips
1/2 green bell pepper, cored and cut into strips
1 tablespoon unsalted butter, room temperature (optional)
4 9- or 10-inch flour tortillas
2 cups shredded Monterey Jack, Cheddar, or Mexican cheese blend
Salsa, for serving (optional)
Directions:
Preheat an oven to 200 degrees F and arrange a baking sheet in the oven.
Meanwhile, in a large nonstick skillet over medium heat, warm the oil. Add the bell peppers and cook, stirring occasionally, until browned and very tender, 8 to 10 minutes. Transfer the peppers to a plate or bowl and set aside. Carefully wipe out the skillet and set aside.
Lightly spread the butter, if using, on one side of each tortilla. Lay the tortillas, buttered side down, on a work surface. Arrange 1/2 cup of cheese on half of each tortilla, leaving a 1-inch border at the edge. Arrange the bell peppers and pork on top, then fold the tortillas in half over the fillings.
Rewarm the skillet over medium heat. Add 2 of the quesadillas and cook, covered, until golden brown on the bottom, 2 to 4 minutes. Carefully turn and cook, uncovered, until golden brown on the other bottom half and the cheese has melted, 1 to 3 minutes. Transfer the finished quesadillas to the baking sheet in the oven. Carefully wipe out the skillet and repeat with the remaining quesadillas.
Cut each quesadilla into 4 to 6 wedges. Serve with salsa, if using. Makes 4 servings
Serving Suggestions
To make these quesadillas even easier to prepare, substitute jarred roasted red peppers or canned green chiles, cut into strips, for the sautéed bell peppers. To change things up, add chopped tomato, diced onion, sliced olives, or cilantro.
