Meal prep with Pulled Pork
When setting out to improve your health and achieve your lifestyle goals, the foods you choose can make all the difference. Enter City Barbeque pulled pork—a flavorful, versatile protein that deserves a top spot on your plate. Pulled pork is packed with protein, making it a great option for staying satisfied, supporting energy levels, and fueling your active lifestyle.
In addition to protein, pulled pork provides essential nutrients like B vitamins, which support energy production and brain health, as well as zinc, which helps maintain a strong immune system. If you’re looking for a delicious, satisfying, and nutrient-packed option to fuel your goals, pulled pork is a fantastic choice.
Ready to get creative with pulled pork recipes? Grab some bulk pulled pork from City Barbeque and check out some of the ideas below!
Pulled Pork Bolognese
28 oz can whole, peeled tomatoes
28 oz can crush tomatoes
1 large yellow onion
2 bell peppers (any color – we used yellow and red)
2 jalapenos (optional)
2 tablespoons minced garlic
2 tablespoons Italian seasoning
1 tsp salt
1 tsp black pepper
2 tablespoons olive oil
1 lb City Barbeque Pulled Pork
Chop onion and peppers. In a heavy bottom or cast-iron Dutch oven, sauté in olive oil until soft. Add garlic and seasoning, sauté another 3-5 minutes. Add tomatoes, stir and cook for 20 minutes over medium heat. Stir in pulled pork, simmer on low for 2-3 hours. Serve over your favorite pasta! We chose pappardelle.
Pulled Pork BBQ Pizza
Crust:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup + 2 tablespoons (7oz) water, roughly
1 tablespoon olive oil
In a mixing bowl, combine the flour, baking powder, and salt. Whisk until thoroughly combined and set aside.
Combine the water and oil in a cup.
Slowly add the water mixture to the flour mixture, holding back a little in case you don't need it all.
Using a wooden spoon, or your hands, mix until the dough should be soft, but not sticky. Add a splash more water if your dough is too dry.
Lightly flour your work area and a rolling pin then roll dough into a circle using your hands
Transfer the pizza base to a nonstick pizza base or large baking tray.
Top it!:
8 oz City Barbeque Pulled Pork
4 oz mozzarella or provolone cheese (shredded)
4 oz Sharp Cheddar Cheese, shredded
1/2 cup red onion, sliced thin
1/2 cup green pepper, sliced thin
¼ cup of your favorite City Barbeque BBQ sauce!
Sauce:
½ Extra Virgin Olive Oil
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon crack pepper
¼ teaspoon oregano
¼ teaspoon red pepper flake (optional)
Preheat oven to 375 degrees.
Mix sauce. Paint entire crust from end to end. Add toppings. Bake for 20-25 min until crust is golden. While the pizza is still hot, drizzle with City Barbeque BBQ sauce (pictured: brushfire).
Pulled Pork Quesadilla (per each Quesadilla)
Your choice of street taco sized (small) tortillas. (We used carb friendly, whole wheat shells)
4 oz City Barbeque Pulled Pork
2 oz. sharp white cheddar cheese
Cooking oil
City Barbeque BBQ sauce – served on the side
Warm medium skillet, add teaspoon (or spray of) cooking oil to the pan. Layer tortilla, cheese, pork, cheese, tortilla into the pan. Warm each side for 1-2 minutes until lightly brown and cheese is melted. Serve with a garnish of pickled vegetables and BBQ sauce.
For more recipes, check out our digital cookbook!