It is time for a fiesta lunch today! Leftover pulled pork pretzel buns topped off with delicious garnishes such as some caramelized onion and a dollop of creamy homemade guacamole…
Leftovers!
I just love to work with leftovers. And turn them into a lovely creative meal whether it is breakfast, lunch or dinner.
Even appetizers or snacks!
So what kind of leftovers do we have here today to get to work with?
Well here is this lovely portion of leftover Belgian pork and beer stew (we wall it karbonaden) that I prepared about 2 days ago… After dinner that day I popped the leftover stew in the fridge and left it there for later this week.
Leftovers
So can I turn that gorgeous rich and ballsy pork and beer stew into a fine lunch then today?
Let’s see…
What else can I find in my kitchen cupboards, fridge and pantry?
Half a ripe avocado, 2 fresh pretzel buns and also a handful of fresh mint and cilantro here as well.
Well I can see some pulled pork pretzel buns with guacamole coming together here!
Whatcha think, awesome lunch?
Easy Pulled Pork Pretzel Buns Recipe
So first off I just shred the pork chunks into ribbons using 2 forks.
Hey, you can also make these buns with leftover beef or chicken stew of course, goes without saying. Chose how much of the stew sauce you want to add. I like to keep the pulled meat pretty moist so in goes practically all of the stew liquid.
Then add all the other flavors.
And by that I mean just whatever you can find in your fridge. In my case I mashed up the fresh avocado, seasoned it properly. Then caramelised that onion real quick. It doesn’t have to be totally soft, the onion also adds extra crunch.
This is a simple but awesome sandwich lunch!
Enjoy!
Easy Pulled Pork Pretzel Buns Recipe
Time for a fiesta lunch! Leftover pulled pork pretzel buns topped with some caramelized onion and a dollop of guacamole...
- 5,5 oz leftover pork stew (155 g), shredded
- 2 pretzel buns
- ½ medium ripe avocado chopped
- 1 medium onion sliced
- 1 tsp worcester sauce
- a handful fresh cilantro chopped finely
- a handful fresh mint chopped finely
- ¼ tsp ground cumin
- ¼ tsp chili powder
- garlic powder
- pepper
- salt
- Keep a tablespoon of onion aside because we'll need it for the avocado mash. Add the remaining onion to a frying pan with olive oil and a pinch of pepper and salt.
Place this over medium-high heat until hot. Stir fry the onion for 4 minutes. Then lower the heat, add half a glass of water. Cover the pan and let the onion caramelize for 20 minutes until brown. Check it regularly.
Once browned, take the pan off the heat and put it aside. Then add the shredded pork to a saucepan with a tablespoon of olive oil.
- Place the pork over medium-low heat and stir. Then add the worcester sauce and 3 tablespoons of water.
- Stir the pork and warm it through for 10 minutes until the water has gone. Add the chopped avocado and onion you put aside to a small bowl. Also add the chopped mint and half of the chopped cilantro. Season with chili powder, ground cumin and a pinch of garlic powder and salt.
- Mash the avocado.
- Once the pulled pork is warm and the water has gone, then add the remaining chopped cilantro and a pinch of pepper and salt.
- Stir well. Slice the pretzel buns in half and grill them lightly. Then top them with the warm pulled pork, the caramelized onion and a generous tablespoon of the avocado mash. Close the bun. Serve immediately.
