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I was looking for a unique way to use leftover pulled pork, and I hit the jackpot with this pulled pork recipe, I’m always on the hunt for something that stands out—a dish that takes leftover, or even fresh pulled pork and elevates it to an astronomical level!
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Let’s Prep:
This dish is perfect for the big game, the perfect starter for the backyard cookout, or just a snack when you’re craving it and have leftover pulled pork to use. This is a hit every time. I promise.
In order to get started cooking this pulled pork recipe, we need to get setup with a little bit of prep work. While the prep work isn’t nearly as fun as presenting the finished product, it’s arguably the most important.
The first thing that we need to do is clean off our workspace, and , get all of the ingredients ready : frozen Texas Toast garlic bread, pulled pork, shredded cheddar cheese, and your favorite BBQ sauce (Discount Link), you could also use a homemade BBQ sauce with your favorite recipe. For this recipe though, I used the original Blazing Star BBQ Sauce – if you like a kick to your food, I recommend the spicy version.
If you don’t have pulled pork ready to go, don’t worry. The great thing about this recipe is that you can use whatever cooking method suits you best to make the pulled pork recipe. Whether you prefer using a crock pot, instant pot, or a Dutch oven, the goal is to get that pork to fall-apart tender perfection. I prefer using a bone-in Boston butt or Pork Shoulder for this pulled pork recipe as they are super-forgiving and easy to make delicious every time! With the leftover shredded pork, you’ve got all you need pulled pork sandwiches that are always a hit!
All in all this might just be the best pulled pork recipe! It’s also an easy recipe, which is hard to beat!
The reason I use bone in for my pulled pork recipe is that I like the way that it cooks more evenly because of the shape of it all held together by the bone.
When you’re trimming your pork butt, regardless of whether you’re using bone in, or boneless for the pulled pork recipe, you’ll want to make sure to trim off any loose fat that’s on there as that will just burn and add foul flavors to your meat. This will make sure that you’re cooking efficiency in that the connective tissues will break down without being blocked by extra fat that could be left over from processing. You’ll get juicy pork every time as long as you don’t over cook it.
For my pulled pork recipe I like to start with a BBQ rub that I love. For this I use Blazing Star’s Pork’N Rub (Discount Link). It’s a great balance of flavors and not overly sweet like a lot of pork rubs on the market. In fact I like it so much I use it on chicken, veggies and beef as well. Best part is that there’s no mixing or combining of flavors hoping it’ll come out like you prefer!
Once your pork is seasoned, you have a few options on how to cook it, I of course always prefer smoking my pulled pork recipe – you can check out my Hawaiian Punch pulled pork recipe for one option, but there are of course other ways to cook pulled pork.
Whether you’re using a crock pot, dutch oven, or Instant Pot, there are many ways to get to a similar result. I prefer the smokiness of a smoker cook because the low and slow aspect of it, give a great depth of flavor and makes this absolutely irresistible. This not only makes it delicious, but easier to shred later on.
If you’re short on time, you can use an instant pot or pressure cooker. Just set it to high pressure for about 90 minutes, and you’ll have tender, fall-apart pork in no time. Be sure to let the pork rest at room temperature before shredding to lock in all the juices.
Once the pork is cooked, it’s ready to be pulled. That’s why this is a pulled pork recipe after-all. I prefer removing the bone from the meat – you should have a nice clean bone pull, and shred the meat using the bone. There’s something that feels primitive about this approach that I love. More practically you can shred by hand or with 2 forks to get the meat to the size and consistency that you like.
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Let’s Cook:
Tasty pulled pork recipe is ready to cook!
Once your pulled pork is ready it’s time to get to the main event – the pulled pork garlic bread! Preheat your smoker to 400°F. If you don’t have a smoker, don’t worry—your oven will do just fine. The high heat is crucial for getting that garlic bread crispy and golden, while the pulled pork and cheese melt together into pure deliciousness
Preheat your smoker to 400F, while that’s getting up to temp, remove your pulled pork from the fridge and allow that to start coming to room temperature. This will allow the meat to not only be easier to work with, but it will incorporate easier with the cheese and BBQ Sauce for the next step. When the meat warms up, it’ll start to emit some of it’s natural oils and greases that will act as a binder to hold the mixture together.
This mixture is the heart of the dish, so don’t skimp on the BBQ sauce. For an extra flavor boost, you could add a splash of apple cider vinegar or a few dashes of Worcestershire sauce. It adds a tangy, complex flavor that really complements the richness of the pork.
Next step is to grab your frozen Texas Toast garlic bread on a baking sheet. The garlic bread is the perfect size to hold a hearty helping of the pulled pork mixture. Pro tip: fill it as much as you can, with both the pulled pork mixture and cheese, just do your best to make sure they are each in an even layer so they cook evenly. Be generous with your heaping pinch of cheddar cheese on top as well. Any overflow on that will result in a crispy cheesy bite that you’ll love!
Time to put the baking sheet into the smoker to finish off this delicious pulled pork recipe. Let it cook for 10-12 minutes then it’s time to start checking on the completion of the cook. Timing will vary here so if it needs to run longer, I’d recommend checking every 2-3 minutes to make sure you don’t burn the bread, particularly on the bottom. You’ll want a golden brown color with crispy edges. The cheese will be fully melted by this point as well.
The smell of that garlic bread toasting with the smoky, seasoned pork and gooey cheese is going to make your mouth water. Trust me, the aroma alone is worth the effort. If you’re using a smoker, the smoky flavor it imparts to the pork is unbeatable. If cooked in the oven, this is still a game changer, you’ll just be missing out on a small amount of smoke flavor.
NOTE: this shouldn’t be a problem – but you can always make sure to use a meat thermometer to check the doneness of your pulled pork recipe. It’s already cooked so you won’t need to worry about it cooking, just being warm enough. Anything over 165F will be great.
Let’s Eat:
It’s time to finally eat! Make sure that when your pulled pork recipe is done, that you remove the baking sheet carefully from the smoker – it’s going to be hot – don’t drop it! Set it on a heat safe or resistant surface, I use my stove top to cool down.
Transfer the garlic bread pieces directly to your cutting board once cooled. Add the Blazing Star BBQ Sauce over the top of the pulled pork recipe. Add the sauce to your taste preference, then add a garnish if so desired. Either freshly chopped parsley or chives works great here. If you’d like you could also use some pickled red onions to give it that extra BBQ kick.
If you like a spicy kick to your food the Blazing Star spicy BBQ sauce is amazing on this recipe as well. It adds a nice kick of heat that pairs perfectly with the smokiness of the dish, and salt flavor of the butter and cheese. It’s hard to beat.
The pulled pork recipe is best served hot and fresh, straight off the smoker, like all BBQ is in my opinion. The combination of flavors that you get with this dish is unparalleled for anything like it. In every bite of this pulled pork recipe, you get sweet, smokey salty and tangy.
This pulled pork recipe is perfect for game days, the weekend BBQ or even bring it prepared to your tailgate and cook them on your portable grill or smoker in the parking lot! It’s super flexible in that it can be used as a main dish, an appetizer, or a finger food.
You can pair this with many different side items if you use it as a main course. I’m a huge fan of potato salad, or macaroni salad to round out the BBQ feast, but use it however you see fit to your liking. This will be a crowd favorite every time.
Be warned that you’ll be asked to make this over and over again, you’ll also be peppered with questions about where you found the recipe! Be sure to tell them that you found it on cookingintheyard.com
If you’re serving a crowd with this, it’s super easy to expand the recipe by doubling, tripping, or even more the batch below.
One thing I love about this recipe is that it stores in an airtight container well, and reheats easily as well. If you have leftovers (which could very well be a rare occurrence) just pop them in the oven at medium-low heat for a few minutes, and they’re just as good the second time around. Store any leftover pulled pork garlic bread in an airtight container in the fridge, and enjoy it the next day. It’s one of those dishes that gets even better as the flavors meld together.
Tips and Tricks:
Here are a few tips to make sure your pulled pork recipe with garlic bread turns out perfect every time:
BBQ Rub: Don’t skip the spice rub when preparing your pulled pork recipe. It adds a depth of flavor that’s essential for this pulled pork recipe. If you like things spicy, feel free to add extra cayenne pepper or chili powder to the mix.
Cooking Method: Whether you use a crock pot, Dutch oven, or instant pot, the key to tender pulled pork is slow cooking at a low temperature. If you’re using a pressure cooker, make sure to let the pork naturally release pressure for the best results.
BBQ Sauce: The BBQ sauce you choose can make or break this dish. I recommend Blazing Star Original BBQ Sauce for its balanced flavor, but if you like it spicy, their hot sauce is a fantastic option.
Cheese: Cheddar is my go-to, but you can experiment with other cheeses like Monterey Jack or Gouda for a different twist.
Serving: This dish is best served hot, but it’s also great as a next-day snack. Just reheat in the oven until warm and enjoy!
Bread: Texas Toast garlic bread is ideal because it’s thick and holds up well to the toppings. But if you’re in a pinch, any sturdy garlic bread will work.
Time to EAT!
There’s something special about a great pulled pork recipe, and this Pulled Pork Garlic Bread is no exception. It’s a unique twist on a classic dish that’s sure to become a favorite in your household. Whether you’re making it for a special occasion or just because, this recipe is a surefire way to impress your guests and satisfy your cravings.
The combination of flavors and textures in this dish is truly remarkable. From the crispy, buttery garlic bread to the smoky, tender pulled pork and the melty cheddar cheese, every bite is a delight. And the best part? It’s incredibly easy to make, even on busy days. With just a few simple ingredients and a little bit of time, you can create a dish that’s both impressive and delicious.
So, the next time you’re in the mood for something different, give this Pulled Pork Garlic Bread recipe a try. It’s a great recipe that’s perfect for tailgates, family gatherings, or just a cozy night in. And with all the different ways you can customize it, you’ll never get bored. Trust me, once you try this dish, it’ll quickly become one of your go-to recipes.
Pulled Pork Garlic Bread
Ingredients
- 8 Frozen Texas Toast Garlic Bread
- 2 C Pulled Pork
- 3/4 C Cheese shredded cheddar
- 1/4 C BBQ Sauce
Instructions
- Preheat smoker to 400F
- In a mixing bowl, mix together pulled pork, cheese & BBQ Sauce well to incorporate
- Lay out frozen garlic bread on baking sheet and add 2 TBSP of the pulled pork mixture on bread
- Add about a 1 TBSP pinch of cheddar cheese over the top
- Place in smoker for 10-12 minutes until bread is crispy and golden
- Remove and add Blazing Star BBQ Sauce
- Garnish with parsley or green onion (optional)
