Barbecue Pork and Penne Skillet
Total TimePrep/Total Time: 25 min.
- 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 (14-1/2 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
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
- Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.
Jun 12, 2020
The flavor on this recipe gets 5 Stars. I used gluten-free penne pasta, so that may have affected the results, but I had an issue with the meat balling up with the cheese after I added it. The more I stirred it, the more the cheese attached to the meat, and with gluten-free pasta being fragile, the pasta began to break. Next time I will wait to add the cheese until just before serving and let it melt over the top. I will also chop my barbecue into much smaller pieces because it was pulled pork that had longer strings of meat and that may have prevented the meat and cheese from dispersing evenly throughout the pasta.
May 17, 2020
Made this tonight it was excellent. I had put some leftover pulled pork in my freezer and needed to find a way to use it up! I did not have a red pepper, but it was Delicious!
Apr 23, 2020
Absolutely a 10 out of 10. My entire family loved it
Apr 16, 2020
This was 10/10....husband and 3 kids licked their plates clean and that is a rare happening, to get thumbs up from the whole family. The leftover pulled pork I used was not nice, noone liked the flavour of the whitlock sauce pouch. This dish disguised it beautifully....will be making again. Also I didnt have penne pasta so I used spaghetti pasta.
Jan 13, 2020
This was so good. Will make again, great for left overs. I put BQ sauce in left pork. It made so much. Could I frezze it ?
Aug 4, 2019
This was excellent! Made last night as I had 3 small BBQ spareribs left over, also had 1/2 can of Tomatoes w/chilies, so just used that instead of a whole can---glad I did because that gave it just enough bite---will definitely make again!
Apr 16, 2019
The kids LOVED this! The only change I made was making our own BBQ pulled chicken instead of pork but otherwise everything was the same and it was delicious! A great potluck option too!
Feb 12, 2019
I was looking for a recipe to use some leftover BBQ pulled pork and came across this recipe. I used a can of stewed tomatoes instead of the tomatoes and chilies, and added a splash of Worchestershire sauce. Both my husband and I really liked it. Next time I want to try Velveeta cheese instead of the cheddar to give it a cheesier taste and texture.
May 30, 2018
Made with leftover BBQ pulled pork and had to leave out the red pepper because I didn't have one on hand, but we enjoyed this dish. Quick and easy, very flavorful.
Mar 10, 2018
Yum! This was different, but delish!