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Recipes Using Canned Pork

Category Pork
Recipes Using Canned Pork
Finding a recipe to use for canned meat can sometimes be difficult. This is a guide about recipes using canned pork.


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 1 found this helpful
September 6, 2006

I would appreciate recipes for using canned pork.

Jayhawk from Lawrence, KS

Answer Was this helpful? 1
May 25, 20161 found this helpful

I make sandwich spread from canned pork, ranch dressing and pickle relish. Mash with a fork, and add 1/3 to 1/2 cup of ranch dressing and pickle relish. The amount of dressing and relish you add depends on the texture you prefer. I like the 1/3 cup results. Mix well, and serve as a sandwich filling, or on crackers as a snack.

Reply Was this helpful? 1
July 19, 20160 found this helpful

Going to try crock pot recipe tonite

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October 4, 20160 found this helpful

This post was so funny and true. I have 3 cans of lakeside pork - from a food bank, not very attractive to look at, and I hate to just toss it. So all these recipes are great ideas. Thank you so much. Lol.

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July 17, 20170 found this helpful

Remove the pork from can as a whole piece, drain and remove fat. Place the whole piece over indirect coals on grill in an aluminum pan with small holes poked in the bottom. Brush on your favorite BBQ sauce. Allow the pork to get a little bark and smoke from the grill. Transfer into a small crock pot and add the jar of BBQ sauce, a little garlic powder, onion powder, and black pepper. Once heated and mixed through Serve on Hamburger or Slider buns. The charcoal gives it a better taste and also adds that charred bark to the mix.

*Some hints:

~Keep lid on grill and close the air vents on bottom and leave 1/16" gap on lid vent.

~I have found that if the can is refrigerated before opening it will stay together longer. It also congeals the fat and fatty juices and they can be scraped off with a spoon or fork.

~You can also keep some of the congealed fatty juice on the pork "blob" In the pan and start the pan with meat over the coals, allowing the fatty liquid to drip through the holes into the coals causing more smoke.

~Be sure to move it away from coals so it doesn't burn once you get good smoke going.

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