How to combine chicken and pork into a delicious recipe for pork pullers

Hello, chicken lovers! Or should that be “Hello Pork lovers!”?  I’m going to go with hello pork pullers! How’s that?

Food safety is something I think about regularly and it’s something I tend to prioritise over menu composition and nutrition in many ways.

On the weekend I made some pulled pork with enough leftover for lunches. Kept in the refrigerator it should be safe if the temperature remains <5 °C and so long as I consume it over about 4 days.

I’ve been eating pulled pork toasted sandwiches this week and I have some pulled pork left over but I don’t think I want it in a sandwich 4 days in a row.

I also have some chicken in the refrigerator. I don’t like refreshing it after I’ve purchased it so I make sure I wrap it tightly and cook it thoroughly within a week of purchase.

The planets have misaligned and tonight I feel like it would be safer to have the pulled pork and chicken together. I cannot bear to discard the pulled pork. It’s too expensive to waste and I will always remember my mother and grandmother chastising me about poverty stricken starving children in Africa if I didn’t want to finish my dinner.

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What did I put into my pork and chicken dish?

  • Macaroni
  • Leftover pulled pork
  • Leftover sauce from the pulled pork (with onions)
  • Grated cheese
  • Frozen peas and corn
  • Jalapeño peppers
  • Red chillies
  • Chicken Maryland

How did I put it together

  1. In a buttered Pyrex dish, I added the dry macaroni (I’m really hoping the pulled pork sauce and juices from the chicken will cook the macaroni)
  2. On top of the macaroni add, the leftover pulled pork and then the sauce with the onions
  3. Layer over the meat and sauce some grated cheese and then the frozen peas and corn, jalapeño peppers and red chillies
  4. Put the piece of Chicken Maryland on top and to that add a little more grated cheese
  5. Put it all into an oven at 200 °C for 20 minutes and then turn down to 150 °C for 40 minutes for a total cooking time of 1 hour (this should be sufficient to kill vegetative bacterial cells)
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How did I prepare this for a photograph?

  1. Out of the oven, I let everything rest for 10 minutes
  2. Remove the chicken and set it aside
  3. Put the contents of the Pyrex dish into a large serving bowl and then added the chicken on top
  4. Gussy it up for a photograph for fellow pork pullers
  5. Devour the meal and enjoy the mixed meat flavours
  6. Wash the dishes
  7. Write the recipe
  8. Make a nice picture perfect for pork pullers with Adobe Lightroom and Adobe Photoshop
  9. Blog and vlog (verbs)
Perfect for pork pullers
Slowly cooked leftover pulled pork with Chicken Maryland, macaroni cheese, jalapeño peppers, red chillies, onion and spring onions

How did it taste?

Not too bad. I probably should have cooked the macaroni first. It is okay. It wasn’t hard.

The pork was great heated up with the sauce and the chicken, as usual, was moist and tender. The cheesy skin was crisp.

Final words

If you make this or something similar please let me know in the comments below.

What do you think about mixing meats? Perfect for pork pullers!

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