Every barbecuer always has leftover pulled pork in the freezer. If not, make sure you smoke an extra portion next time, as the tender, smoky meat can be used in many different ways.
This is a recipe from Marco Greulich for a delicious "Hokkaido pumpkin gratin", in which the pumpkin is grilled beforehand to create even more subtle roasted flavors. Here's how it works:
Wash and dry the pumpkin. Cut into quarters, remove the soft inside and the seeds and then cut the quarters into wedges.
Mix a little olive oil with salt, pepper, oregano and chili flakes in a cup and brush the slices with it. Wrap each of the 6 slices in bacon.
Grill the pumpkin slices on the barbecue over a medium direct heat until the desired roasted flavors are produced. Only lightly grill the slices with the bacon and then set aside.
In a cast iron pan or Dutch oven, sauté the shallot, garlic and chili in a little oil and season with salt and pepper. Then add the pumpkin (except for the slices with bacon), add butter and a little stock (amount as required) and cook with the lid closed, stirring occasionally, until the pumpkin slices have softened.
Now roughly shred the pumpkin slices with a fork, season with salt and pepper and mix in the pulled pork.
Sprinkle the cheese on top and then place the bacon and pumpkin slices on top. Continue to cook indirectly until the cheese is melted and lightly toasted.
Now top with BBQ sauce, pumpkin seeds, sour cream, herbs and other toppings as required and serve. Enjoy your meal!
Tips:
The pumpkin seeds can be wonderfully roasted in a pan and used as a crunchy topping on the gratin.
Of course, you can also serve this recipe with pulled chicken, meatballs and much more instead of pulled pork.
