Tag Archives: skillet pulled pork and pasta

BBQ pulled pork pasta

I know I have mentioned several times that dinner sometimes comes from whatever I have on hand. There are certain leftovers that I admit kind of stump me with how I can re-invent them. There are only so many pulled pork sandwiches one can eat; at least once the coleslaw is gone.
img_3897.jpgI was going to make nachos with the leftover BBQ pulled pork but I just wasn’t feeling it. So I decided to try something new; to us and has a little more substance than just tortilla chips with toppings. It does help that I do have a well stocked pantry and I am on a kick to start cooking with what I have on hand and only shop for the essentials.
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I would love to tell you that I succeed with cleaning out the freezer and pantry but after a few weeks I usually cave and get bored with what I have on hand. Though right now I couldn’t fit one more thing in my freezer and my pantry is a train wreck so I am going to try really hard this time.
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I would probably use a creamier cheese next time I make this, only because cheddar; while one of my favorites was a little hard to stir it into the pasta and meat mixture. Also if you don’t have cumin on hand you can use one of the following chili powder,  Garam Marsala, ground coriander, or curry powder.
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Ingredients
1 package (16 ounces) penne pasta
1 medium green or red pepper, chopped
1 medium/large cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
BBQ pulled pork, approx 16 ounces
1 can mild rotel
1/2 cup beef broth
1 teaspoon ground cumin (I used Garam Marsala – it was in my pantry)
1 teaspoon pepper
1/4 teaspoon salt
1 cup shredded cheddar cheese (a creamier cheese would be great here – Goat cheese, feta or even mozzarella, grueyre)
1/4 cup chopped green onions

Directions
Cook pasta according to the directions on the package

Heat the butter and oil in your skillet, saute the onions, pepper for 3-5 minutes on med-low heat or until they are soft. Add the garlic, cook for another minute or so. Add the pork, rotel, broth and cumin. Saute until heated through.  Add the cheese at the last minute just till it melts. Serve and sprinkle with a few green onions.
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