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Jalapeno & Cheddar Pulled Pork

There is nothing I like more than feeding my friends and family.  Lately, I have been trying to curb my desire to make too much food.  I’m getting better.  You see, in the last 1.5 years, my husband and I have lost over 120 lbs (that’s together, not individually).  Sometimes it is surprising to think about the quantity of food we used to eat.

Now, I make meals, not dishes.  Here’s an example.


  • 16 oz pulled pork
  • 1 Tbsp bacon grease
  • 1 cup cheddar cheese (grated)
  • 6-7 cloves of garlic
  • 7 mushrooms (large, sliced)
  • 3 jalapeno’s (2 chopped, 1 sliced)
  • 1 cup beef bouillon
  • 1/3 cup heavy cream
  • 1/4-1/2 tsp cornstarch to thicken
  • 6 slices of bacon


I had some homemade pulled pork in the deep freezer.  I reheated that in the sous-vide until it reached 195.  While that was re-heating, I added a Tbsp of bacon grease to my large cast iron skillet.  Then I added about 6 cloves of garlic and 7 large mushrooms and chopped up 2 jalapeno’s.  I took the 3rd jalapeno and sliced it to add at the end, as a spicy topper/decoration.  Once the mushrooms and jalapeno’s were ready, I added a cup of beef bouillon (for gravy, yum).  While that was warming, I mixed the heavy cream with about 1/4 tsp cornstarch and added it that to the pan.  I let the gravy continue to cook while I prepared 2 lunches and 2 dinners.  Each meal was 4 oz.  I topped each one with grated cheddar cheese and cooked it in the oven for about 15 minutes at 375.  When it came out, I added gravy, the bacon and the raw jalapeno slices.