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Smoked Pulled Pork Appetizers for Football

superbowl pulled pork appetizers collage

Here are several wonderful party foods and appetizers that you can make with smoked pulled pork. All of them are tremendously good and just perfect for game day or any day.

I highly recommend my Cherry Dr. Pepper pulled pork recipe for use in these recipes.

Or.. if you’re really pushed for time, here’s my 5 hour method for making pulled pork.

Pulled Pork Hot Dogs (Simply Amazing!)

Pulled Pork Hotdog

I am and have always been a huge fan of good hotdogs and I’m not referring to something boiled and eaten with ketchup and/or mustard like we did as kids. I am in favor of what I call “adult” hotdogs with all the trimmings.

Ingredients

  • Hot dog bun
  • Hot dog (smoked or grilled)
  • 1 cup pulled pork
  • 1/2 c. julienned red onions
  • 2 slices of bacon, fried crisp and crumbled (reserve grease)
  • 1 Tbs. mayonnaise
  • 1/2 tsp. horseradish (optional)
  • 1/4 c. pepperoncini peppers, sliced
  • Jeff’s original rub
  • spicy mustard
  • Jeff’s barbecue sauce
  • wasabi (optional)

Saute the red onions in the leftover bacon grease until just softened; drain on paper towel. Mix together mayonnaise and horseradish; spread onto the inside of the hotdog bun. Put the hotdog into the bun. Layer onto the hot dog: pulled pork, dash of rib rub, red onions, peppers, crumbled bacon, spicy mustard & barbecue sauce. Add wasabi if desired.

Enjoy immensely!!

Pulled Pork Party Dip

Pulled Pork Party Dip

This might just be my favorite dip on almost anything including Doritos, Fritos, crackers, etc..

Ingredients

  • 1 cup pulled pork, chopped (cold)
  • 1 – 8 oz. block cream cheese
  • 1/4 c. Jeff’s barbecue sauce
  • 2 Tbs. fresh jalapenos, seeded & diced
  • 2 Tbs. pepperoncini peppers, minced

In a mixing bowl, beat the cream cheese and barbecue sauce until smooth. Fold in the pulled pork, jalapenos & peppers. Serve cold or at room temperature with crackers or chips.

Pulled Pork Parfaits

Pulled Pork Parfaits

A beautiful conglomeration of mashed potatoes, meat, corn, sauce almost anything you like and layered in such a way so that it has the resemblance of an ice cream sundae.

These are really good and can be set up with all the toppings laid out on the table or bar so that everyone can make their own exactly the way they like it.

Ingredients

  • pulled pork, heated with au jus
  • shredded cheddar cheese
  • mashed potatoes
  • Jeff’s barbecue sauce
  • sliced jalapenos (optional)

Layer into a parfait glass (or a bowl):

  1. 2 Tbs. pulled pork
  2. 4 Tbs. mashed potatoes
  3. 1 Tbs. cheddar cheese
  4. 1 tsp. Jeff’s barbecue sauce

Repeat layer 2x; top with sliced jalapenos.

Pulled Pork on Spuds

Pulled Pork on Spuds

There are several barbecue restaurants in the area that offer baked potatoes with smoked meat on top. Having said that, it’s only as good as the smoked meat itself. A baked potato with subpar pulled pork or brisket on top is not worth eating but now you take that same potato and put some amazing pulled pork on top of it with anything else you like and add some of my very own original barbecue sauce.. now you have a prize winning spud!

Ingredients

  • 1 large baking potato, cooked and split open
  • butter & sour cream
  • 1 cup pulled pork
  • bacon grease (optional)
  • 1/4 c. each julienned red onions and green bell pepper
  • Jeff’s barbecue sauce

Top the baked potato with butter; in a pan over medium heat, sauté onions and bell pepper in bacon grease for 2 minutes; add the pulled pork and sauté for 2 more minutes. Spoon onto the baked potato. Top with sour cream and Jeff’s barbecue sauce.

Order Jeff’s Rubs and Barbecue Sauce TODAY!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Note: You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

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4 Comments

  1. Jeff I’ve followed you for years, work me way up through 4 different smokers. This year I decided to treat myself and get the one smoker I’ve always wanted from the every beginning. I bought myself a Camp Chef WoodWind WI-FI with all the bells and whistles. While I waited for it to ship I purchased your recipes I wanted to do things right what a difference it all made. My first smoke was 8 racks of 3-2-1 baby back ribs for my grandson’s birthday. They were inhaled in minutes. I still get asked when am I making more. Thank you your recipes and advice made everything easy

  2. I made your Dr Pepper pulled pork for office Christmas party and it was a hit! Love your newsletter and bought your cookbook for my daughter to go along with her new smoker. My husband thinks I should enter my ribs in a contest! thanks for all your tips and guidance!

  3. Jeff I got to tell you, we use your rub on almost everything,from shoulder to ribs and it is the bomb.We love smoking baby backs. If you are going to lit the smoke..fill it. So we give racks of ribs away; to family and friends. We are getting rave reviews; best this side of Denver (90 miles) and Casper (178 miles). Love that it’s flavor without the hugh amount of salt. Thank you !!!