Have you ever smoked a huge pork shoulder and had a huge amount of leftover shredded pork or carnitas and wondered what else you could make with it besides the usual dishes like pork sandwiches or tacos? Well, I’ve got the ultimate savory satisfying easy weeknight solution for you! This creamy leftover pulled pork pasta dish is one of my favorite ways to use up delicious homemade leftover pork meat that the whole family will devour.
This recipe is a family favorite and everyone loves it so much I need to start doubling the recipe because they eat it all up without leaving any leftovers for lunch the next day. It is comfort food, don’t get me wrong, but it’s well worth the few extra carbs. It’s heavier on protein than pasta though, so it’ll satisfy the hungriest of appetites.
What kind of Pulled Pork should I use?
I initially created this recipe when I was looking for a different easy way to use up a bunch of carnitas I made from pork butt aka Boston butt from our Taco Tuesday night. I’ve also made this recipe with leftover barbecue pulled pork and both ways taste amazing! I really think any sort of pulled or shredded leftover pork is great for this recipe; the protein makes this pasta dish a complete one-dish kind of meal.
Leftover Pulled Pork Pasta Ingredients
- Pre-cooked Pork– Pulled or Shredded Pork is a great leftover meat for an easy, quick and delicious dinner with minimal prep.
- Pasta– I like to use penne pasta for this recipe, but you can use whatever your preferred pasta shapes you like. I usually use short pasta, but a long pasta like pappardelle is fabulous as well in my opinion.
- Cooking Oil– I use olive oil or ghee.
- Pepper– I like orange or red bell peppers for this recipe, for a little sweetness and color. I’ve also on occasion used a little hulled jalapeno for this recipe to add just a touch of heat.
- Onion– I use red onion for this recipe, for flavor and color.
- Corn– I usually use frozen defrosted corn-, but fresh cooked sweet corn is great if you have it on hand.
- Cream– I’ve always made this with heavy cream or half and half, whichever I have on hand.
- Sour cream– I prefer always full fat sour cream, but in a bind you can use full fat plain yogurt as well.
- Cheese– I like cheddar cheese or our cold-smoked cheddar cheese for this, but Monterey, Colby jack or some pepper jack is great as well.
Spices
- chili powder
- smoked paprika
- ground cumin
- sea salt
- ground pepper
Optional Additions
This is a very flavorful and hearty dish as is, but if you want to elevate it a little more, some of these ingredients would just make it even more appealing to some crowds or if you just need to use up some of these ingredients you already have in the fridge.
- Green onions- They’re just a great topper for esthetics and flavor.
- Fresh Herbs- I’ve tossed in some cilantro and/or parsley into this at times. (As you see in the final photos)
- Red Pepper Flakes- You can sprinkle a little after cooking or you can add in some pepper flakes with the other spices while cooking if you’re looking to add a touch of heat.
Creamy Leftover Pulled Pork Pasta Recipe
Ingredients
- 16 oz. Leftover Pulled Pork pre-made
- 8 oz. penne pasta dry & uncooked
- 2 Tbsp. olive oil for cooking
- 1 bell pepper chopped
- 1/2 cup red onion chopped
- 1 cup sweet corn frozen (defrosted) or fresh (cooked)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup cheddar cheese shredded
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp. sea salt
- 1/4 tsp. ground pepper
- 1/2 cup reserved pasta water
Instructions
- Start cooking your pasta according to the directions on the package to al dente, reserving 1/2 cup of pasta water before draining the pasta. Be sure to salt your water generously.
- While you start the pasta water and wait for it to boil, you can go ahead and heat up a large skillet to medium heat and add olive oil.
- Once the skillet is warmed up, add the onion and peppers and cook until just tender, about 5 minutes, stirring occasionally.
- Now stir in the corn and cook about another 2 minutes.
- Add the chili powder, paprika and cumin and cook another 1 minute and reduce heat to medium low.
- Next, add the shredded pork, stir it well and let it warm up for about 3 minutes.
- Add the cooked penne pasta along with about 1/4 cup of the reserved pasta water.
- Give it all a good stir.
- Now, add the sour cream, heavy cream and cheese and stir it up until all the cheese is melted and it's all creamy and coated. If you feel it needs to be creamier, go ahead and add the remaining 1/4 cup pasta water.
- Let it thicken up on low for a couple more minutes and then it's ready to serve. (Optional- As seen in the final photos, you can top with some chopped green onion or some fresh cilantro or parsley)
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