What could be better than using your leftover pulled pork to make these crispy pulled pork cakes? The pulled pork is combined with cream cheese, green onions, and lots of yummy spices and deep-fried to crispy perfection.
These will be a hit with kids and adults alike! They’re perfect for cookouts, tailgating, weeknight dinners, or impressing at a dinner party.
Table of contents
Looking To Use up Some Leftover Pulled Pork?
These pulled pork cakes aren’t a dessert or cake but a version of a crab cake. What could be better than juicy succulent pulled pork in a crispy coating?
There are many ways to use up pulled pork, nachos, tacos, and sandwiches, but this is a new twist, and I bet most people at your cookout won’t have seen it before!
It’s super simple to make. You just need some time to coat the panko, and then it’s time to throw them in the hot oil.
Just make sure you pick a few of your favorite dipping sauces.
What You’ll Need to Make Pulled Pork Cakes
- Leftover Pulled Pork
- Cream Cheese, Room Temperature
- Green Onions, Sliced Thin
- Jalapeño, Minced
- Honey
- Bbq Rub
- Salt
- Flour
- Eggs
- Panko Bread Crumbs
- Vegetable Oil
How to Make Pulled Pork Cakes
Step 1: Mix It All Up
Mix the cream cheese, green onions, jalapenos, honey, and BBQ rub in a large bowl and mix until combined.
Add the cooked pulled pork, mixing just enough to incorporate it into the mixture. You may taste the mixture and adjust the seasonings to taste. If you don’t have leftover pulled pork, you can use this recipe to whip up a batch of smoky pulled pork.
Step 2: Shape the Balls
Scoop out the pulled pork cake mixture and form it into round balls about the size of golf balls, then flatten it slightly into the shape of a puck.
Step 3: Heat the Skillet
Using a saucepan, add enough oil to cover at least 1/4″ from the bottom. Bring to medium heat, about 350°F. Give it a couple of minutes to come up to the temperature.
Step 4: Bread
Meanwhile, prepare three small bowls for breading the pork cake: one with whisked eggs, one with flour, salt, and pepper, and one with panko breadcrumbs.
Dip the pork patties into each bowl, starting with the flour bowl, then into the eggs, and finally into the panko bowl. Make sure to cover both sides.
Step 5: Cook
Gently lower the pork patties into the hot oil to fry. Fry just 1 or 2 patties at a time, giving at least 1″ in between so they are not crowded.
Fry each side for 60 seconds, then carefully flip. We’re just trying to crisp up the outsides and warm the insides as everything is already cooked. You’re looking for a golden crust on the outside.
Step 6: Serve
Place each cake on a wire rack and sprinkle with some salt. They are ready! Serve with tangy BBQ sauce, relish, coleslaw, salsa, or any of your favorite toppings.
What temperature is used to cook pulled pork cakes?
Cook your pulled pork cakes at medium heat. The oil should ideally reach a temperature of 350°F before putting your cakes into the pan.
You don’t have to worry about reaching a certain internal temperature for this dish, as all the ingredients will already be cooked.
How Long to Cook Pulled Pork Cakes?
Cook your pork cakes until they form a crispy golden-brown crust. Each pork cake should take about 2 minutes, searing each side for a minute.
How to Store Leftover Pulled Pork Cakes?
If you end up with leftovers, you can transfer the cakes to a storage container and place them in the fridge for 3-4 days. You can also make a big batch of these ahead of time to pull out of the freezer and serve as a side dish anytime!
How to Reheat Leftovers
If you want to reheat the cakes after freezing, you can thaw them slightly and pop them into the oven at 400°F for a couple of minutes until warm.
If re-heating from the refrigerator, you can bake at 350°F until warm. Popping them into the microwave is not recommended, as you may end up with cakes with a soggy texture.
What to Serve With Pulled Pork Cakes
As these pork cakes are fried, it is recommended that you keep the sides that you serve with this dish light.
Here are some of our favorite sides
These are good sides to serve alongside this dish to make it a meal. You can also serve these cakes as a stand-alone snack and pair them with salsa or your favorite barbecue sauce.
Want More Pulled Pork Recipes?
Flatbread Topped with Smoky Pulled Pork
Smoky Cuban Sandwich with Pulled Pork
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Pulled Pork Cakes
Equipment
- 1 Pellet smoker
Ingredients
- 2 cups leftover pulled pork
- 4 oz cream cheese room temp
- 1/4 cup green onions sliced thin
- 1 tbsp jalapeño minced
- 1 tbsp honey
- 1 tsp bbq rub
- salt to taste
- 1/2 cup flour
- 3 eggs
- 1/2 cup panko bread crumbs
- Vegetable oil
Instructions
- In a large bowl, mix the cream cheese, green onions, jalapenos, honey, and bbq rub.
- Mix together until smooth.
- Add the cooked pulled pork in, mixing just enough to incorporate it into the mixture. You may taste the mixture and adjust the seasonings to taste.
- Scoop out the pulled pork cake mixture and form into round balls, about the size of golf balls, then flatten them slightly into the shape of a puck.
- Using a deep pan, add enough oil to cover at least 1/4″ from the bottom.
- Bring to a medium heat, about 350°F. Give it a couple of minutes to come up to the temperature.
- Meanwhile, prepare three small bowls for breading the pork cake. One bowl with whisked eggs, one bowl with flour, salt, and pepper, and one bowl with panko breadcrumbs.
- Dip the pork patties into each bowl, starting with the flour bowl, then dip into the eggs, then into the panko bowl.
- Make sure to cover both sides.
- Gently lower the pork patties into the hot oil to fry. Fry just 1 or 2 patties at a time, giving at least 1″ in between so they are not crowded.
- Fry each side for 60 seconds, then carefully flip. We’re just trying to crisp up the outsides and warm the insides as everything is already cooked.
- You’re looking for a golden crust on the outside.
- Place each cake on a wire rack and sprinkle with a bit of salt. They are ready!
- Serve with some tangy BBQ sauce, relish, coleslaw, salsa, or any of your favorite toppings.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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