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 .

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/pulled-pork-pasta/