There’s a lot to love about pulled pork, starting with the flavor. A close second, though, is the yield. When it comes to pulled pork, there’s almost always leftovers. Right now, if you were to look in the freezer of any FireCrafter, you’d undoubtedly find a pound or two of pulled pork from a recent cook. We’re constantly using and reusing it for meals, feasting on pulled pork sandwiches, tacos, and nachos.
Here’s the thing, though: After awhile, all those delicious sandwiches and tacos can start to feel a little ordinary. Which is why we’re always looking for new and interesting ways to repurpose our pulled pork. Enter the Pulled Pork Monte Cristo, an indulgent take on a forgotten classic.
If you’ve never heard of a Monte Cristo, let alone eaten one, you’re not alone. Once a staple of roadside diners, the Monte Cristo is now one of those things that people either know and love or have never heard of. Savory and sweet, a traditional Monte Cristo features turkey, ham, and Swiss Cheese sandwiched between slices of French toast. But we thought it would be fun to amp up the flavor by using pulled pork and applewood smoked bacon instead. The results? Utterly fantastic and unlike anything you’ll find on a typical BBQ menu.
Because it’s book-ended by French toast, this sandwich demands a dipping sauce. Depending on the region, a Monte Cristo is usually served with a berry jam or maple syrup. Since we’re dealing with pulled pork, we also used BBQ sauce. Try each and pick your favorite or alternate between dippers. Whatever works for your palate. Us? We preferred the raspberry jam and syrup and by the end were mixing the two together to form a single super sauce.