Slow Cooker Pulled Pork | Kelsey Nixon

You can turn Kelsey Nixon’s Slow Cooker Pulled Pork into FIVE different meals. Here's what to do for each meal after the pork is done in the slow cooker: 

For Pulled Pork Sandwiches with Pickled Red Onions or Quick Pickles:
Mix 1 cup BBQ sauce with 1 pound (about 2 1/2 cups) shredded pork. Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag.

Thaw in refrigerator or microwave before reheating. Add additional BBQ sauce, if needed. Pile shredded pork onto toasted buns. Serve with pickled red onions, if desired.

For Slow Cooker “Piggy Mac”:
Make your favorite homemade mac and cheese recipe, and transfer to a 9x13” baking dish once slightly cooled. Spread out evenly and top with 2 1/2 cups shredded pork. Seal tightly with freezer wrap and date.

Thaw in refrigerator before reheating. Drizzle pork with BBQ sauce and top with a mixture of melted butter and panko crumbs. Reheat thawed mac and cheese in 350°F oven for 15 minutes or until cheese is melted and the breadcrumbs are golden brown. Allow dish to cool slightly before serving.

For Slow Cooker Pulled Pork and Egg on Avocado Toast:
Transfer 1 cup shredded pork to a zip-top freezer bag, seal and date and place in freezer.

Thaw in refrigerator or microwave before reheating. Scramble eggs and stir in pork to heat through. Toast bread, butter and spread with mashed avocado. Top with pork and egg scramble, followed by hot sauce, if desired.

For Slow Cooker Pork Ragu over Pasta:
Mix 1 1/2 cups of your favorite marinara sauce with 1 pound (about 2 1/2 cups) shredded pork. Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag.

Thaw in refrigerator or microwave before reheating on stovetop. Season to taste, adding additional salt and pepper, if needed. Serve over cooked pasta and top with shredded parmesan cheese and chopped parsley.

For Slow Cooker Shredded Pork, Bean and Cheese Burritos:
In a large mixing bowl, combine 2 cups shredded pork, 1 can black beans, 2 cups shredded cheese and 1 cup chunky salsa.

On a work surface, lay out 8 burrito-size tortillas. Evenly divide the mixture between the tortillas. Roll up each tortilla tucking in the sides as you go. Place rolled tortillas in a zip-top freezer bag then seal and date.

Reheat in microwave for 2-4 minutes (depending on power setting). For the perfect finishing touch, heat 2 teaspoons oil in a hot sauté pan and crisp the burritos on each side before serving.