Barbecue Pork and Penne Skillet

Thumb_exps42610_sd1440073d32b

(from Larissa84’s recipe box)

You can also add some heat with pepper sauce or chili powder. / No beef broth? No problem: I substituted red wine / Shredded pork: Take a cheap cut of pork (I use a pork butt), remove the bone and some of the fat but not all, use a dry rub of spices of your choice ( I use garlic powder, dry mustard, brown sugar, smokey paprika, a little salt, and black pepper) place it in a crock pot, and cook on low for about 5-6 hours until fork tender. Remove from the crock pot and with two table forks, begin shredding the pork. Place all of the shredded pork in a stove top pan and add your favorite bar-b-que sauce and heat through.

Source: Taste of Home

Prep time: 25 minutes
Serves 8 people

Categories: Main Dish, Pasta, Pork

Ingredients

  • 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 (18 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, 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

Directions

  1. 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.

  2. Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings.

Email to a friend | Print this recipe | Back