What happens when you combine the cheesy, comforting goodness of a hearty pasta skillet with the smoky, sweet, and savory flavor of classic barbecue pulled pork? You get this incredible, one-pan Pulled Pork Pasta—the ultimate comfort food mash-up that is guaranteed to be a new family favorite! This is the most delicious and satisfying way to use up leftover pulled pork, or a fantastic weeknight meal using a smart, store-bought shortcut.
This isn’t just another pasta recipe; it’s a guide to your new go-to, 30-minute, one-dish dinner. We’ll show you how to build a rich, savory sauce that perfectly complements the smoky pork, and how to bring it all together with tender pasta and gooey, melted cheddar cheese. It’s a hearty, satisfying, and crowd-pleasing meal that delivers maximum comfort with minimal effort.
Recipe Overview: The Ultimate Comfort Food Mash-Up
What makes this Pulled Pork Pasta so spectacularly delicious is its brilliant combination of two beloved comfort food classics and its incredibly simple skillet preparation. The star of the show is tender, shredded barbecue pork, which is stirred into a quick, savory pan sauce made with sautéed peppers and onions, and a rich base of tomatoes and beef broth. The entire dish is brought together in one pan when the cooked pasta and a generous amount of sharp cheddar cheese are stirred in at the end, creating a luscious, cheesy sauce that coats every single noodle.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Cheesy Pasta
This recipe uses a handful of smart shortcuts and pantry staples to create its signature comforting and savory flavor.
- The Pulled Pork (The Shortcut is Key!):
- This recipe is the absolute best and most delicious way to use up leftover homemade pulled pork from a barbecue or a slow cooker meal!
- The Store-Bought Shortcut: If you don’t have leftovers, a 16-ounce package of refrigerated, fully cooked, barbecued shredded pork is a fantastic and convenient shortcut that makes this a perfect, super-fast weeknight meal.
- The Quick & Savory Sauce:
- The Vegetables: A classic, colorful, and aromatic base of chopped sweet red pepper and yellow onion provides a wonderful, sweet and savory foundation.
- The Tomato Base: A can of diced tomatoes with mild green chiles (such as Rotel®) is a brilliant shortcut that adds the flavor of tomatoes, onions, and peppers all in one ingredient, along with a gentle, tangy heat.
- The Pasta & Cheese:
- Penne Pasta: A sturdy, tubular pasta shape like penne is the perfect choice for this dish. Its ridges and hollow center are ideal for catching and holding onto the thick, cheesy, and meaty sauce.
- Sharp Cheddar Cheese: A good, flavorful melting cheese is key. A sharp cheddar provides a wonderful, tangy flavor that stands up beautifully to the bold, smoky flavor of the barbecue pork. For the best, smoothest, and creamiest melt, it’s always recommended to shred your own cheese from a block.
Step-by-Step to the Best Pulled Pork Pasta
This delicious, mostly one-pan meal is incredibly simple to prepare.
Step 1: Cook the Pasta and Sauté the Vegetables
Step 1: First, bring a large pot of salted water to a boil. Cook your 1 pound of penne pasta according to the package directions until it is al dente. Drain the cooked pasta and set it aside.
Step 2: While the pasta is cooking, heat the 1 tablespoon of butter and the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Step 3: Add the 1 cup of chopped sweet red pepper and the 3/4 cup of chopped onion to the hot skillet. Sauté the vegetables until they are tender.
Step 4: Add the 3 minced garlic cloves and sauté for 1 more minute, until the garlic is very fragrant.
Part 2: Build the BBQ Pork Sauce
Step 1: Stir in the 16 ounces of barbecued shredded pork, the 14.5-ounce can of undrained diced tomatoes with mild green chiles, the 1/2 cup of beef broth, the 1 teaspoon of ground cumin, the 1 teaspoon of pepper, and the 1/4 teaspoon of salt.
Step 2: Continue to cook the mixture, stirring, until it is completely heated through.
Part 3: Combine for a Cheesy, One-Pan Finish
Step 1: Add the drained, cooked pasta and the 1 1/4 cups of shredded cheddar cheese to the skillet with the hot pork mixture.
Step 2: Stir everything together until the cheese has completely melted and the sauce is creamy and has beautifully coated all the pasta.
Serve the pasta immediately in warm, shallow bowls, with a generous sprinkle of fresh, chopped green onions.
The Best Cheesy Pulled Pork Pasta (Easy One-Pan Recipe!)
A quick and easy one-pan pasta dish that combines barbecued pulled pork with penne pasta in a savory, cheesy sauce. This recipe uses convenient, pre-cooked refrigerated pulled pork as a major time-saving shortcut. A simple sauce is made by sautéing red pepper and onion, then adding the pork, diced tomatoes with green chiles, and seasonings. The cooked pasta and shredded cheddar cheese are stirred in at the end until everything is heated through and well-blended.
Ingredients
- 1 package (16 ounces) penne pasta
- 1 cup chopped sweet red pepper
- 3/4 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
- 1 can (14.5 ounces) diced tomatoes with mild green chiles, undrained
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/4 cups shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Cook the pasta according to the package directions.
- Meanwhile, in a large skillet, sauté the red pepper and onion in the butter and oil until tender.
- Add the minced garlic and sauté for 1 minute longer.
- Stir in the pulled pork, the undrained can of tomatoes, the beef broth, cumin, pepper, and salt. Heat the mixture through.
- Drain the cooked pasta.
- Add the drained pasta and the shredded cheddar cheese to the pork mixture in the skillet. Stir until the cheese is melted and everything is blended.
- Sprinkle with green onions and serve immediately.
Notes
- This is a very fast weeknight meal, using shortcuts like pre-cooked pulled pork and canned tomatoes.
- The entire sauce is made in one skillet while the pasta cooks, making for an efficient workflow and easy cleanup.
- This dish is a great way to use up leftover pulled pork.
Storage and Make-Ahead Tips
This is a fantastic make-ahead meal for a busy week, and the leftovers are delicious.
- Make-Ahead: For a super-fast and impressive weeknight meal, you can prepare the entire pulled pork and vegetable sauce up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the sauce on the stovetop while you cook your pasta, and then stir everything together with the cheese.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this pasta is in a skillet on the stovetop over a low heat. You will likely need to add a generous splash of milk or beef broth to loosen the sauce and bring back its creamy consistency.
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Creative Recipe Variations
- Make it a Baked Casserole: For a delicious, bubbly, and golden-brown top, you can turn this into a baked dish! After you have combined everything in the skillet, simply transfer the pasta to a greased 9×13-inch baking dish. Top it with an extra 1/2 to 1 cup of shredded cheddar cheese and some buttered panko breadcrumbs. Bake at 375°F for 15-20 minutes, until it is hot and bubbly.
- Add Some Beans or Corn: For an even heartier, more Southwestern-style dish, you can stir in one 15-ounce can of drained and rinsed black beans or about 1 cup of frozen or canned corn along with the diced tomatoes.
- Use a Different Pasta Shape: If you don’t have penne, this hearty sauce is also absolutely fantastic with other sturdy pasta shapes like rotini, rigatoni, large shells, or elbow macaroni.
Enjoy The Ultimate Comfort Food Mash-Up!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This Cheesy Pulled Pork Pasta is a testament to the power of a simple, from-scratch-tasting meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the best way to use up leftover pulled pork?
This recipe is one of the absolute best and most delicious ways! You can also use leftover pulled pork in quesadillas, as a topping for nachos or baked potatoes, in a hearty chili, or for classic barbecue sandwiches.
Q2: Can I make this dish ahead of time for a party?
Yes, this is a perfect make-ahead meal, especially if you plan to serve it as a baked casserole. You can fully assemble the unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just pop it in the oven (you may need to add 10-15 minutes to the baking time).
Q3: What is the best cheese to use for a cheesy pasta skillet like this one?
A good, flavorful melting cheese is key. A sharp cheddar, as the recipe suggests, is a fantastic choice because its tangy flavor stands up beautifully to the bold, smoky flavor of the barbecue pork. A Colby-Jack, a Monterey Jack, or even a smoked Gouda would also be delicious choices.
Q4: Can I freeze this pasta dish?
Yes, this is a great freezer meal! Let the finished pasta cool completely. You can freeze it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop with a splash of milk or broth to make it creamy again.
Q5: Can I make this with a different kind of meat?
Of course! This recipe is incredibly versatile. It would also be delicious with an equal amount of shredded BBQ chicken or about 1 pound of browned ground beef or ground sausage.