I’m still hunting ways to use the large amount of pulled pork that results from a pork butt roast done in the crockpot. I’ve had a few successes. We really liked the pulled pork with noodles I posted awhile back. The other night I decided to actually record the recipe and substitute wild and white rice for the noodles. We live wild rice Up North and it’s always nice to find a dish we can slip it in.
I had roasted an 8 lb pork butt (shoulder) in the crockpot a day earlier. I cooked it to an internal temperature of 200°F on my meat thermometer. I then removed it to a large pan for shredding with 2 forks.
I had roasted the pork with about 3 cups of beef broth. Between that and the natural juices, I had about 5 cups of jus. I refrigerated it overnight and skimmed the inch of so of fat off the top.
Ready to cook, I put my largest nonstick skillet on the stove on medium high heat and brought the jus to a good bubble. I added the broccoli and let it cook for about 10 minutes on medium heat. It was almost fork tender.
My next additions were the rices, stirred until they were well integrated. I taste tested and added some black pepper.
Dinner was served and we loved it. My P.S. agreed it seemed almost like a risotto. The jus gave it a creaminess like you’d expect of that dish. The wild rice gave it a bold, woodsy touch. This is a great way to use up pulled pork and the tasty jus I often just discard!
Pulled Pork Wild Rice Casserole
Pulled Pork and broccoli in a creamy risotto-type dish.
- 2 cups roasted pulled pork, roughly chopped
- 5 cups pork jus from crockpot (or add more chicken broth to equal 5 cups)
- 2 cups broccoli; trimmed and roughly chopped
- 3 tablespoons butter; melted
- 3 tablespoons flour
- 1 cup wild rice, cooked
- 3-4 cups white rice, cooked
- 1/2 cup shredded Parmesan (optional)
- Salt and pepper to taste
Place jus in large skillet over medium high heat. Bring to a boil. Add broccoli and let cook for 10 minutes.
Mix together melted butter and flour in a small bowl and mix until smooth. Stir into bubbling jus until it begins to thicken.
Add chopped pork and cook until it begins to bubble again.
Add rices and stir well. Cook until heated through and bubbling.
Taste and add salt and pepper if desired. Stir in Parmesan and serve.