Description

Ever craved a dish that’s hearty, smoky, and packed with flavor, but doesn’t keep you in the kitchen all day? That’s where Pulled Pork Pasta comes in! This contest-winning recipe combines tender barbecue pulled pork, zesty veggies, and cheesy goodness with pasta for a meal that’s like a warm hug on a plate.

Ingredients

To make Pulled Pork Pasta for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this hearty dish:

Penne Pasta (16 oz): A sturdy pasta that holds up to the rich sauce and pork.
Chopped Sweet Red Pepper (1 cup): Adds sweetness, crunch, and vibrant color.
Chopped Onion (¾ cup): Brings savory depth to the dish.
Butter (1 tbsp): Adds richness to the sautéed veggies.
Olive Oil (1 tbsp): Helps cook the veggies evenly and adds a subtle flavor.
Garlic Cloves (3, minced): Infuses the dish with warm, savory notes.
Refrigerated Fully Cooked Barbecued Shredded Pork (1 carton, 16 oz): The smoky, tender star of the dish, saving you time.
Diced Tomatoes with Mild Green Chiles (1 can, 14½ oz, undrained): Adds tangy, spicy flavor.
Beef Broth (½ cup): Creates a saucy consistency without overpowering the dish.
Ground Cumin (1 tsp): Brings warm, earthy spice.
Pepper (1 tsp): Adds a bold kick to balance the sweetness.
Salt (¼ tsp): Enhances all the flavors.
Shredded Cheddar Cheese (1¼ cups): Melts into gooey, sharp goodness.
Chopped Green Onions (¼ cup): Adds a fresh, mild finish.

Substitutions and Variations:

Pasta: Swap penne for rigatoni, rotini, or gluten-free pasta.
Pork: Use leftover homemade pulled pork, shredded chicken, or plant-based meat for a vegetarian option.
Red Pepper: Substitute with green bell pepper, zucchini, or mushrooms.
Tomatoes: Regular diced tomatoes work; add a pinch of chili powder for spice.
Broth: Use chicken or vegetable broth if you don’t have beef broth.
Cheese: Try Monterey Jack, pepper jack (for heat), or a Mexican blend.
Add-Ons: Toss in black beans, corn, or spinach for extra texture and nutrition.

Why These Ingredients Matter: The pork and cheese provide protein and richness, while the veggies and tomatoes add fiber and vitamins. The broth and spices create a bold, balanced sauce, making this a hearty, nutritious meal that’s perfect for satisfying hungry eaters.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook 16 oz penne pasta according to package directions (about 10-12 minutes for al dente).
Drain and set aside, tossing with a drizzle of olive oil to prevent sticking.

Tip: Cook the pasta while prepping the sauce to save time.

Step 2: Sauté the Veggies

In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat.
Add 1 cup chopped sweet red pepper and ¾ cup chopped onion.
Sauté for 4-5 minutes, stirring occasionally, until the veggies are tender.
Add 3 minced garlic cloves and sauté for 1 more minute until fragrant.

Tip: Keep the veggies moving in the pan to prevent burning and ensure even cooking.

Step 3: Add the Pork and Sauce

Stir in 1 carton (16 oz) barbecued shredded pork, 1 can (14½ oz) diced tomatoes with mild green chiles (undrained), ½ cup beef broth, 1 tsp ground cumin, 1 tsp pepper, and ¼ tsp salt.
Cook for 2-3 minutes, stirring occasionally, until heated through.

Tip: If the sauce is too thick, add a splash more broth to reach your desired consistency.

Step 4: Combine with Pasta and Cheese

Add the drained penne pasta and 1¼ cups shredded cheddar cheese to the skillet.
Stir gently until the cheese melts and everything is well blended, about 1-2 minutes.

Tip: Stir carefully to avoid breaking the pasta, ensuring every piece gets coated in sauce.

Step 5: Serve

Spoon the pasta into bowls or onto plates.
Sprinkle with ¼ cup chopped green onions for a fresh finish.
Serve hot with extra cheese or hot sauce on the side, if desired.

Tip: Let everyone add their own green onions for a fun, customizable touch.