We hear that there is a thing called "Left over pulled pork". We didn't even know those words could be used together without the word "No" in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.

Recipes: Pineapple Pulled Pork Pizza

Ingredients

Pizza Dough



• 500g "00" pizza flour


• 325g water


• 10g salt


• 5g dry active yeast

Pineapple BBQ Sauce



• 1/2 cup Firebug Grill'n Sauce Mild


• 1/4 cup Blues Hog Original BBQ Sauce


• 1/4 cup pineapple juice

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Instructions

Preheat your Yoder Smoker YS640 to about 450ºF. Grease a Lodge Logic 12” Cast Iron Skillet. Place the dough in the greased skillet. Spread the Pineapple BBQ Sauce over the dough. Top the sauce with cilantro then pork, pineapple and jalapeños. Then sprinkle the cheeses over the toppings.Place the skillet in the cooker. Let bake with the lid closed for 15-20 minutes, or until the bottom of the dough is cooked through and the bottom lightly browned (slide a spatula under the dough to check).

Remove the skillet from the cooker and the pizza from the skillet. Slice & serve.

Pineapple BBQ Sauce

Combine all ingredients in a skillet. Reduce by half over low heat.

Pizza Dough

Combine ingredients in a bowl of a stand mixer fitted with the hook attachment. Mix on medium-low until flour is incorporated. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

This is a great recipe for leftover pulled pork, since we've never seen that here's how we make our pulled pork too.

Pulled Pork Cream Cheese Dip Recipe

Ingredients

For the pork:



• 1 Boston butt pork shoulder


• Kosmos Q Pork Soak


• 2 pints beer


• House of Q House BBQ Rub

For the dip:



• 16 oz cream cheese, room temp


• 1/2 cup Kansas Flavor Jalapeño Jelly


• 2 cups pulled pork


• 2 tsp Chili Dawg’s Jalapeño Seasoning


• 1/2 cup green onions, sliced

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Instructions

To make the pulled pork, first trim the Boston butt as desired. In an 8 quart Briner Brining Bucket, mix up 3/4 cup Kosmos Q Pork Soak with 2 quarts of water and two pints of beer. Submerge the pork in the brine and place in the refrigerator overnight.

After about 16 hours remove the pork from the brine, pat dry with paper towels and season generously with House of Q House BBQ Rub. Preheat your Yoder Smokers YS640 to 250ºF. You can also light an A-MAZE-N Tube Smoker to add more smoke flavor to the meat. Smoke the shoulder until the internal temperature passes 140ºF. Check the internal temperature with an instant read thermometer like the Maverick PT-100. Remove the pork from the cooker, double wrap the shoulder with foil. Return to the cooker and continue cooking until meat is tender enough to pull. The internal temperature will likely be around 210ºF. Shred the pork by hand or using Bear Paws Pork Pullers.

Whip the room temperature cream cheese and Kansas Flavor Jalapeño Jelly in a stand mixer with the paddle attachment on medium for about two minutes. Then, with a spatula, fold in the remaining ingredients. Continue folding until all ingredients are distributed evenly. Serve with crackers or tortilla chips.

Baked beans just got better! Try this recipe to spice up your baked beans with juicy pulled pork!

Pulled Pork BBQ Smoked Beans Recipe

Yield: 12+ servings

Ingredients

• 6 pounds Boston butt pork shoulder (you will have left-overs)


• Smoke on Wheels Pork Marinade and Injection


• R Butts R Smokin’ Ozark Heat BBQ Rub

BBQ Smoked Beans

• 6 (15 oz) cans great northern beans


• 2 (14 oz) jars Plowboys BBQ Bean Buddy Bean Starter


• 1 medium sweet onion, small dice


• Eat Barbecue IPO Barbecue Sauce

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Instructions

Preheat your Yoder Smokers YS640 to 225ºF. Trim your pork butt. Inject with Smoke on Wheels Pork Marinade and Injection using a marinade injector such as the Broil King Stainless Steel Marinade Injector. Apply R Butts R Smokin’ Ozark Heat BBQ Rub to all surfaces.

Sauté the diced onions until translucent. In a half sized foil pan, combine the drained beans, Plowboys BBQ Bean Buddy Bean Starter, and sautéed onions.

Place the pork butt on the top rack of your smoker. Place the pan of beans directly below the pork, to catch the juices as the pork cooks. Smoke at 225ºF for about four hours. After four hours, remove the beans and set aside. Continue to cook the pork butt until desired color is achieved on the outside, about two hours longer. Then, wrap the pork butt in foil and return to the cooker, to finish the cook. The shoulder is done when the meat is pull-able, but not mushy.

Combine the beans with desired amount of pulled pork; probably about half, but it’s up to you and what you’d like the meat to bean ratio to be. Add some of the juice from the pork, as well. Also add about half a cup of Eat Barbecue IPO Barbecue Sauce. Taste and adjust seasonings as necessary.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Tip: This dish reheats well, so it can be made ahead of time. A crock-pot is an ideal way to hold the beans at a warm temperature for serving.

Smoking ribs on a gas grill is a challenge, but we love a good challenge, so read on for our step by step guide.



Serving up ribs at a backyard barbecue during the summer is one of the true joys of being a pitmaster. Everyone loves ribs (even if they don't they sure do eat a lot of them when the platter is sitting out), and when they're cooked right they will bring the masses to their knees. One of the problems we run into from time to time is a customer that has a nice gas grill but no smoker and doesn't have the budget or want to spend the money to buy a standalone pit. If that's you, don't worry, we'll have you smoking up amazing ribs in no time flat.

What You'll Need

• Charcoal Companion Stainless Steel Long Smoker Box


• Wood Chips


• Napoleon 3-in-1 Roasting Rib Rack

Step One: Insert the stainless smoker box under the grills grates on one side of the pit, setting it on the flame deflectors (sometimes called flavorizer bars) that cover the burners, fill it with wood chips, pour one cup of water on the chips and close the hinged lid of the box.

Do not soak the chips, the idea here is to keep the chips from catching fire, not to soak them until they smolder. We want to produce thin blue smoke, so they will need to burn up fairly quickly. Simply refill the wood chips as needed during the cook. What's most important is getting smoke into the ribs for the first two hours of the cook.

Close the lid on the smoker box and put the grate back in place (or leave it off to make refilling easy). Ignite the burner that your smoker box is resting on, put your rib rack in place, and close the lid of your grill. Do not ignite any other burners. We do not want direct heat under the ribs. The single burner that is burning the wood chips will provide the chamber with the perfect amount of heat to cook the ribs.



Step Two: While the grill is heating up you will prep your ribs (we cooked three racks of baby backs for this cook) by trimming off any excess fat and pulling the papery membrane from the bone side of the ribs. Apply a small amount of yellow mustard to the ribs and rub with your favorite rib rub. We used three different rubs for this cook; Code 3 Spices 5-0 Rub, 3 Eyz BBQ Rub and Smokin' Guns BBQ Original Hot Rub.



Your grill will now be nice and hot. Take a little time and adjust the burner so that your grill is holding steady between 225ºF and 250ºF. Once you get the heat where you want it, place your ribs on your rib rack and close the grill lid. This is where it's good to have something else to do because your grill won't need much help maintaining heat or producing smoke. After an hour come back and check on the wood chips. If they need to be refilled, do so. Don't forget to pour some water over the top, we don't want them to catch fire and burn up too fast.



Step Three: After a couple hours, check on the ribs and make sure your smoker box still has wood chips. If you want more smoke flavor, you can refill the box now, but if you like a more mild smoke there is no need to worry about it. At this point in the cook, the rib meat should start to pull away from the bone. Test for tenderness by trying to move one of the bones toward the center of a rack. It will still be tough to move at this point, but after a couple more hours it will start to swivel in place and the rack of ribs will no longer feel springy.

You may also like: Competition Style St. Louis Spare Ribs

This is a sign that the connective tissue in the meat has started to break down. Once the bone swivels freely and the meat around the bone stays in place your ribs are done. Pull them off and let them rest for a half hour before slicing them up. This will make slicing much easier as the juice in the ribs will redistribute back into the meat from the surface.



Step Four: Slice the ribs with a nice sharp knife. Having a Victorinox 12" Granton Edge Slicer will make this especially easy as the knife will move through the ribs like butter and the granton edge will release the meat without tearing your bark apart on each cut. Serve these ribs with your favorite barbecue sauce like Firebug Grill'n Sauce Hot. Enjoy!

Nachos just got a whole lot better. This recipe is a must-have for anybody who loves a cheesy pile of goodness!

Recipe: Pulled Pork Nachos

Ingredients

• Bag of your favorite tortilla chips


• Mixture of cheeses, shredded (pepper jack, mild cheddar, asadero)


• Jalapeño peppers


• Sour cream


• Pulled pork (recipe below)


• Roma tomato, diced


• Avocado, diced


• Smoke on Wheels Pork Marinade and Injection


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

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Instructions

Trim all hard fat from the pork shoulder and inject with Smoke on Wheels Pork Marinade and Injection. Rub the shoulder with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and let it sit in the refrigerator for a few hours to let the rub rehydrate and adhere to the pork shoulder.

Preheat your Yoder Smokers YS640 (or other smoker) set up in indirect mode to 250°. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150° to 160°). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200° to 205° (use the Maverick PT-100 thermometer for fast and accurate temperature readings).

Let the pork rest for an hour then pull with a set of Meatrake Shredding Tools or Bear Paws Pork Pullers.

Layer chips, cheese, jalapeño's, and pulled pork in a 12" cast iron skillet. Sprinkle Cattleman's Grill 8 Second Ride Carne Asada Rub on top. Preheat your grill to 350º. Bake the nachos until the cheese is melted (20 minutes on average).

Top with diced tomato, avocado, and sour cream. Serve and enjoy!

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Try this recipe and dress up your pulled pork by giving it some zest by making our Cattleman's Grill Spicy Pickles recipe!

Pulled Pork Sandwich with Spicy Pickles Recipe

Yield: 20 sandwiches

Ingredients

• 5 Pound Pork Shoulder


• Smoke on Wheels Pork Marinade and Injection


• Cattleman's Grill 8 Second Ride Carne Asada Seasoning


• 20 Hamburger Buns


• Holmes Made Smoky Cowboy Mustard

Spicy Pickles



• 64 oz. Dill Pickles (drained)


• 1 Cup White Sugar


• 4 Tbsp of Your Favorite Hot Sauce


• 4 Tbsp Cattleman's Grill 8 Second Ride Carne Asada Seasoning

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Instructions

Combine all Spicy Pickles ingredients in a container. Stir until combined and cover. Refrigerate for 24 hours to allow the flavors to combine.

Trim all hard fat from the pork shoulder and inject with Smoke on Wheels Pork Marinade and Injection. Rub the shoulder with Cattleman's Grill 8 Second Ride Carne Asada Seasoning and let it sit in the refrigerator for a few hours to let the rub re-hydrate and adhere to the pork shoulder.

Preheat your Yoder Smokers YS640 (or other cooker) set up in direct grilling mode to 250°. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150° to 160°). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200° to 205° (use the Maverick PT-75 thermometer for fast and accurate temperature readings).

Let the pork rest for an hour then pull with a set of forks or Bear Paws Pork Pullers.

Place the pork on your bun and add pickles and Holmes Made Smoky Cowboy Mustard. Serve and enjoy!

This recipe was prepared on a Yoder Smokers YS640.

Who would have thought pancakes, whiskey, and pulled pork would go so well together? Try this recipe for a new way to enjoy your favorite breakfast food!

Pulled Pork Pancakes with Jack Daniels Reduction Sauce Recipe

Ingredients

• 1 1/3 Cups All Purpose Flour


• 3/4 Tbsp Sugar


• 1/2 Tsp Salt


• 1 Tsp Baking Soda


• 1 Egg, lightly beaten


• 1 1/2 Cups Buttermilk


• 3 Tbsp Vegetable Oil


• Leftover Pulled Pork

Jack Daniels Reduction Sauce:

• 1/2 Cup Brown Sugar


• 1/4 Cup Sugar


• 1/4 Cup Jack Daniels Tennessee Whiskey


• 1/2 Cup Water

Instructions

Sift the flour, sugar, salt, and baking soda into a mixing bowl. Mix the egg with the buttermilk and vegetable oil in a large pitcher. Add to the dry ingredients, beating to a smooth, creamy batter.

Preheat your Yoder Smokers YS640 (or other grill) to 350°, placing your griddle on the grill. Brush vegetable oil onto the griddle and pour batter in 4-inch circles. Cook for 1 1/2 - 2 minutes per side, or until golden brown. Cook for 1 1/2 - 2 minutes per side, or until golden brown.

In a saucepan, combine all of the syrup ingredients and bring to a boil. Reduce the heat to low-medium and let the syrup bubble gently until it is a smooth syrup like consistency.

Layer the pancakes and pulled pork three high and pour the Jack Daniels Syrup over the top. Enjoy!

• Make the syrup just before serving to ensure it doesn't cool too much, or keep it in a thermos to hold it longer.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.