by TANNER JOHNSON
For January, I wanted to share one of my absolute favorite BBQ leftover recipes! This one utilizes leftover pulled pork with some chicken and some veggies for a perfect, warm, comforting meal that will have everyone going back for seconds!
To start off, you’ll need some leftover pulled pork, or you could even buy some already made. You don’t need a lot – just two cups!
Ingredients:
- 6 T (3 oz) unsalted butter
- 1.5 cups chopped onion (any kind works)
- 1 T minced garlic
- 3 cups diced potatoes (Russet or Yukon Gold)
- 1.5 cups frozen baby lima beans
- 2 cups frozen corn
- 3 cups chicken stock
- 1 can (14.5 oz) diced tomatoes
- 1.5 cups BBQ sauce
- 1 T Worcestershire sauce
- 2 T brown sugar
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- 2 cups shredded or chopped chicken thighs (cooked – usually on the grill right before)
- 2 cups shredded/cooked pulled pork
Instructions:
- In a large dutch oven or pot, melt butter and saute onion until translucent, then add the minced garlic and stir for two minutes.
- Add potatoes, lima beans, corn, tomatoes and chicken stock – bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Add BBQ sauce, Worcestershire, brown sugar (optional), S&P, and cayenne pepper, then lastly add the chicken and pork.
- Stir it all together, let cook (uncovered) for an additional 15 minutes.
- Serve it in a bowl with some cornbread (our favorite), biscuits, rice or anything else! This is also one of those recipes where you can add other things that you have laying around in the kitchen, too! So, get creative with it and enjoy!
