Even though I always halve the roasts I buy for pulled pork, I find I still end up with a LOT of leftovers since it’s generally just the two of us. This has caused me to need to be creative when it comes to uses for leftover pulled pork. This recipe has become a favourite, it’s dead simple, takes only a few minutes of active time to put together, and is great reheated for lunches. It works well with just about any shape of pasta, pictured is both oricchiette and rotini.
Time: 5-10 minutes prep 40 minutes cooking (pasta + oven time)
You Will Need:
- 4 cups uncooked pasta – rotini, mini shells, macaroni, orricheite
- 1 large bell pepper, thinly sliced or diced if you prefer- you can see from the pictures I switch it up 🙂
- 1 1/2 – 2 cups leftover pulled pork
- 2 cups shredded cheddar cheese
Preheat oven to 400F. Cook pasta to al dente. Add pasta, bell pepper and pulled pork to 8″x8″ casserole dish – you can see I’m still using a pretty old school one 🙂 Mix pasta, pork and peppers until ingredients are relatively evenly distributed. You can reserve a few peppers to sprinkle on top if you wish.
Top with cheese and pop into the oven for about 25-35 minutes until heated through and cheese is getting crisp. If you like your noodles/cheese as a crispier top, turn on the broiler for the last 3-5 minutes.
Serve with a simple garden salad.