What better way to use leftover Pulled Pork than to bake some Pulled Pork Enchiladas. After enjoying our fill of Pulled Pork sandwiches I normally use my FoodSaver to vacuum seal the leftovers. I have found that Pulled Pork lends itself well to freezing and used some of my leftover Lucille's Smoked Pulled Pork for this common but delectable recipe. There are literally millions of Enchilada recipes but I think you'll enjoy this simple recipe.
- Hickory Smoked Lucille's Pulled Pork
- Lucille's Cajun Hot
- Enchilada Sauce
- Large diced Onion
- 4 oz can diced green chile peppers
- Shredded Mexican Blend Cheese
- Sour Cream
- Sliced Olives
- 12 8-inch Yellow Corn Tortillas
- Dice and sauté a large onion
- Combine the following Ingredients:
- Pulled Pork
- Sautéd onion
- Diced green chile peppers
- Shredded Mexican Blend Cheese
- Sour Cream
- Season to taste with Lucille's Cajun Hot
- Preheat oven to 350ºF
- Spray a 9 x 13 baking dish with PAM
- Cover the bottom of the dish with Enchilada sauce
- Evenly divide the pulled pork mixture for 12 tortillas
- Place mixture near the edge of each tortilla
- Roll up tortillas and place filled tortillas, seam-sides down closely together
- Top enchiladas with ample amount of enchilada sauce and shredded cheese
- Cover tightly with foil
- Bake at 350ºF for 45 minutes
No, this ain't your Mama's Meatloaf ... it's better!! Once you've enjoyed a few slices of Lucille's Smoked Meatloaf I guarantee you'll never go back to cooking your meatloaf like your Mom did in the oven. Any and all meatloaf recipes lend themselves well to being smoked. Start by using your favorite meatloaf recipe but substitute Lucille's San Francisco Mild dry spice blend for your normal seasonings, add a little extra crushed garlic, and top if off with tomato sauce.
- 1 lb lean Ground Beef (Costco 88/12%)
- 1 lb Jimmy Dean Regular Pork Sausage
- 3 large eggs
- Italian Style Bread Crumbs (± 1 cup)
- Lucille's San Francisco Mild mix
- Organic Tomato Sauce (4 to 6 oz)
- Medium Onion - diced
- Mix all ingredients
- Modify bread crumbs and tomato sauce to achieve proper consistency
- Form into two 1 lb meatloaves
- Smoke for 1 hour at 180ºF
- Bake at 375ºF until Internal Temperature reaches 160º to 170ºF
Preheat your MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (Smoke setting) with Pacific Pellet Gourmet Hickory wood pellets and smoke your Lucille's Meatloaves for hour before increasing the Pit temperature to 375ºF. Cook the meatloaves until the Internal Temperature reaches at least 160ºF. I prefer to take my meatloaves to 170ºF. Rest the meatloaves under a loose foil tent for 15 minutes before serving.
Doesn't get any better than an few slices of Lucille's Smoked Meatloaf, steamed red potatoes, mushroom brown gravy, a nice green salad, and half an avocado.
*Note* ... Always rely on Internal Temperatures rather than recipe times. Use recipe times for a planning purposes.
- 30 Minutes - Preheat the MAK 2 Star
- 60 Minutes - Hickory smoke the meatloaves at 180ºF
- 75 Minutes - Cook meatloaves at 375ºF until Internal Temperature reaches 170ºF
- 15 Minutes - Rest under foil tent before serving
- Total time: 3 hours from start to finish not counting meatloaf prep time
Next time you're looking to serve succulent pulled Pork I recommend using this Lucille's Apple Smoked Pulled Pork Butt recipe. It just doesn't get any better than this!!
Start by trimming the fat cap, excess fat, and silver skin from a 7 pound Costco Swift Premium Boneless Pork Butt. Rub the Pork well with Extra Virgin Olive Oil and a generous amount of Lucille's San Francisco Mild dry spice blend. Double wrap the seasoned Pork Butt in plastic wrap and refrigerate overnight.
When smoking a Pork Butt I prefer to use my MAK 2 Star Wood Pellet BBQ Smoker-Grill but you can use your favorite smoker making sure to maintain the proper temperatures. Preheat your smoker to 225ºF using Pacific Pellet Gourmet Apple wood pellets and smoke your Pork Butt for 3 hours. Proceed by increasing the pit temperature to 325ºF until the Internal Temperature of the Pork Butt reaches 160ºF. Double wrap the Lucille's Apple Smoked Pork Butts with heavy duty foil and return to the 325ºF MAK 2 Star until the Internal Temperature of the Pork reaches 205ºF.
Wrap the double wrapped foil Pork Butt with a heavy towel and place in a cooler for 3 to 4 hours before pulling the Pork ... This method is better known as FTC ( Foil, Towel, Cooler )
When pulling the smoked Pork Butt use food grade Silicone Barbecue Gloves as a precaution. You'll discover that after the FTC process the Pork Butt will still be too hot to handle with bare hands.
My recipe takes approximately 11 ½ hours from start to finish where as a traditional smoked pulled pork recipe can take 18 to 24 hours. Trust me, based on reviews from satisfied family members and friends, no one will know what process you used!
For planning purposes only:
- ½ hour for preheat
- 7 hours smoking/cooking
- 4 hours FTC
* Always rely on meat Internal Temperature and not recipe times
Hot Smoked Teriyaki Tuna uses the same technique as Hot Smoked Salmon but don't confuse hot smoking technique with what's commonly known as cold smoking - the processes are vastly different. When cold smoking you should never exceed a temperature of 175ºF but when hot smoking I start at a temperature of 180ºF.
My favorite smoked salmon recipe was developed for the Bradley Original Smoker by the legendary Homer Alaska resident, Kummok. His recipe take a day to prepare the salmon and up to 8 hours to smoke using the following guideline:
100º - 120ºF for 2 hours - increase temp to 140ºF for 4 hours -increase temp to 175ºF for 2 hours.
I don't have the patience I once did so I developed my own recipe to use on my MAK 2 Star Wood Pellet BBQ Smoker-Grill. I have found that my recipe can be used on Salmon, Tuna, Halibut, Pacific Rockfish, etc. and is easily prepared and smoked in a day.
Last August, Katrina at MAK Grills in Dallas Oregon, graciously shared some fresh Tuna with us and I decided it was high time to enjoy an Alder smoked Tuna filet.
Allow vacuum sealed fresh frozen Tuna to defrost in the refrigerator. When slicing the Tuna ensure that their thickness is uniform so that they will all smoke and cook evenly. Marinade the Tuna using Mr Yoshida Traditional Teriyaki Marinade & Cooking sauce for 4 hours in a Ziploc bag in the refrigerator. Rotate the Tuna every hour.
Remove the Mr Yoshida Teriyaki marinaded Tuna, pat dry with a paper towel and allow to air dry, uncovered, in the refrigerator for 2 to 4 hours until pellicles form.
Pellicle: A skin or coating of proteins on the surface of fish which allow smoke to better adhere to the surface of the fish during the smoking process. Air-dry long enough to form a tacky skin. Without pellicles, the fish would be inedibly dry from enough smoking to produce a tasty finished product.
The Money $Shot$ ... Hot Smoked Teriyaki Tuna with sides of steamed sweet potatoes, zucchini squash casserole, and half an avocado
If you shop at Costco you've probably noticed their great selections of Pork. One particular option that we enjoy frequently is their Kirkland Signature Swift Premium Pork Sirloin Tip Roast. They come in a bundle of four individually packaged 2½ to 3 pound roasts. Each Pork Sirloing Tip Roast is perfect for a small family and/or feeds two people with ample leftovers for scrumptious pork sandwiches. Although Pork as a whole lends itself well to absorbing Apple or Hickory smoke the general consensus due to being a lean cut of Pork is that it's best roasted at 350ºF until it reaches an Internal Temperature of 145º to 150ºF. From the above photo, notice just how moist and succulent a Lucille's Roasted Pork Tip Roast is when roasted to the new USDA temperature standards ... unless you prefer dry pork, there is no need to take the Pork Tip Roast to the old standard of 160ºF.
Rub the Kirkland Signature Swift Premium Pork Sirloin Tip Roast with Extra Virgin Olive Oil and Lucille's San Francisco Mild dry spice blend. Wrap the rubbed pork roast with plastic wrap and refrigerate overnight. Use a gallon Ziploc bag to season quartered red potatoes, diced red onions, and a sliced red pepper with Extra Virgin Olive Oil and Fagundes Seasoning. Place the ingredients in the bag and shake vigorously before placing in a foil pan. Cover the foil pan tightly with foil.
Preheat your MAK 2 Star Wood Pellet BBQ Smoker-Grill to 350ºF using Pacific Pellet Gourmet Apple wood pellets. You can use this recipe with any other pellet grill, stick burner, charcoal/propane grill, or oven as long as you can maintain a temperature of 350ºF.
Roast the Lucille's Roasted Pork Tip Roast for approximately 1½ hours until the roast reaches an Internal Temperature of 145º to 150ºF before resting the roast under a loose foil tent for 15 minutes. Slice the Tip Roast thinly against the grain and serve. The potatoes will normally also take about 1½ hours.
The Money $Shot$ ... below ... Lucille's Roasted Pork Tip Roast with a side of roasted potatoes and steamed fresh asparagus ... Bon Apétit !!