Wednesday, 22 August 2012
Pulled Pork Omelette - BBQ Leftovers
Left-overs at the BBQ… surely an oxymoron right?! :-) But on the rare occasion that I have BBQ left-overs, it’s nice to do something a little different with them. For this, I actually cooked some extra pork shoulder when I’d fired up the water smoker one day to make sure that I had some spare pulled pork to bag up and put aside in the freezer.
To defrost the pork, I took the advice of @RacksofRuin and added the sealed freezer bag to a saucepan of warm, but not hot water. You could also do this in a slow cooker full of water, and activate it with a wall socket timer. Imagine getting home from work, and having hot BBQ waiting for you!
For the omelette mixture itself, I lightly mixed 4 eggs with a little milk and seasoned with a good amount of Byron’s Butt Rub.
When the butter in my medium-hot pan started to gently bubble, the egg mixture went in. I don’t like to meddle too much with omelettes, just gently move a spatula across the pan at the start to break up the flakes of cooked egg that start to form. Not too much though – I didn’t want scrambled eggs with my pulled pork :-)
Once the eggs have cooked most of the way through but still have a little runniness on top, I added the thoroughly defrosted pulled pork and a generous portion of grated cheddar on top. Then folded the omelette and continued to cook for a couple of minutes, flipping it over half way through.
And there we have it! A Man vs. Food style plate of BBQ good-ness. And also, a great way to get your fix of slow smoked BBQ flavour mid-week.