O.L. Der Cracker
Member
We had a big gathering the other day so I smoked a couple of butts overnight. The pulled pork was a big hit, but I had smoked two butts so I had a lot left over. So, following the worthwhile and never ending quest for leftover pulled pork recipes, I came up with my own, very simple, and somewhat low carb version of Shepherd's Pie. I'm from the south, and I guess anyone who obsesses over smoking foods is a bit of a redneck, so I called it "Redneck Shepherd's Pie".
I put some pulled pork in the bottom of 2 pyrex dishes, and added a little bone broth to keep things from drying out too much. Then I added some plain old frozen veggies that I had partially cooked for a few minutes in the microwave. I put a little butter on them, then added a little barbecue rub for good measure. While I was doing that I had some cauliflower steaming on the stove. When it was done I mashed it up and added 8 oz of cream cheese to it along with a little salt and pepper. Instead of the traditional mashed potatoes I layered the cauliflower on top of the veggies, then covered both dishes with about 8 oz of freshly grated extra sharp cheddar cheese. Popped it in the oven at 350 for about 45 minutes and finished with the broiler for a few minutes. I think it came out great and it was very easy. Best of all the smoked flavor of the pulled pork permeated the whole dish from top to bottom and made it all taste fantastic!
I put some pulled pork in the bottom of 2 pyrex dishes, and added a little bone broth to keep things from drying out too much. Then I added some plain old frozen veggies that I had partially cooked for a few minutes in the microwave. I put a little butter on them, then added a little barbecue rub for good measure. While I was doing that I had some cauliflower steaming on the stove. When it was done I mashed it up and added 8 oz of cream cheese to it along with a little salt and pepper. Instead of the traditional mashed potatoes I layered the cauliflower on top of the veggies, then covered both dishes with about 8 oz of freshly grated extra sharp cheddar cheese. Popped it in the oven at 350 for about 45 minutes and finished with the broiler for a few minutes. I think it came out great and it was very easy. Best of all the smoked flavor of the pulled pork permeated the whole dish from top to bottom and made it all taste fantastic!
