Pull one over on them with pulled pork leftovers

A dear friend of mine refuses to eat any leftovers. I’m sure he’s not alone in the world, but I never knew there were people who had such an aversion to eating anything left over.

I tried and tried to figure it out.

“What about chili?” I asked. “It’s always way better after a day in the fridge!”

He wasn’t swayed.

So if you’re like him, my column this week isn’t for you. If, however, you happened to make the delicious chipotle pork recipe I wrote about last week and you happen to have some left over in your fridge and you’re ready for something absolutely delicious, this column is definitely for you.

Actually, no matter what, it’s still for you, because you can easily make this with your favorite taco meat or cooked chicken or any kind of pre-cooked meat you have in the fridge. There are probably infinite ways to customize this one.

I took this idea from the blog “Kevin & Amanda.” You can find their recipe at http://www.kevinandamanda.com/crunchy-taco-cups/.

As a side note, the sauce I used was the stuff I made from the leftover goodies in my crockpot when I was done making pulled pork. (I talked about that last week, too.). You can use pretty much anything you like to match the ingredients you’re using: salsa, barbecue sauce, hot sauce, etc. Be creative.

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Pulled Pork Taco Cups


24 wonton wrappers

about 1 pound leftover pulled pork (or other precooked meat)

your favorite sauce

1 can black beans, drained (or other toppings of your choice)

1-2 cups cheese


Preheat the oven to 375 degrees.

Coat a muffin tin with cooking spray.

Place one wonton wrapper into each cup. Spoon some pork, some sauce, a few beans and a little cheese into each cup.

Place another wonton wrapper into each cup and repeat, ending with cheese.

Bake for about 12 minutes or until everything is warmed through and the edges of the wrappers are golden brown.

* * *

Be careful when you dive into these. They will be nice and hot in the center. They will also be slightly addictive, so consider yourself warned.

The really nice thing about this recipe is you can even make variations in the same batch. Each cup can have its own blend of flavors and ingredients, which also makes serving dinner to any picky eaters at your table super easy to do.

If you have any of those pesky “leftover avoiders” in your family, you might even be able to sneak this one past them. And if not, don’t worry about it. You won’t really want to share anyway.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.

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