A while back I mentioned everything I was cooking was using up awesome ingredients. Well, you've seen the salted caramel - now's the pulled pork. The thing with pulled pork is it generally makes quite a lot, and as much as I love it, after a couple of days of pulled pork baps, I'm ready for something else. So the leftovers either get forgotten about in the fridge until they go off, or plonked in the freezer.
Last time we made pulled pork, we made tons and only had one dinner of baps out of it. One box went into my epic pre-Christmas mac 'n' cheese, and there was a smaller box left. I had an awesome Covent Garden pulled pork earlier in the week and it got me thinking about those leftovers, and I decided to invent a pulled pork pasta bake. I wanted something comforting and tasty (duh), but also incorporating that BBQ-ness that is associated with pulled pork. So it was a little improvised, but I think it worked. The good thing with this is it'll work with however much pulled pork you have left - I mean, if you have an entire pork shoulder then you might not want to put the whole lot in, obviously. But leftovers. You'll be fine.
BBQ Pulled Pork Pasta
Leftover pulled pork
1 carton passata
A fair few hearty slugs of BBQ sauce
2 red onions
6 or so mushrooms
1 red pepper
1 tsp paprika
2 cloves crushed garlic
Half a tin of sweetcorn
1. Pop your pasta on to cook
2. Chop up all your vegetables and dry fry in a big pan or wok until they're soft
3. Add the garlic, followed by the passata and give everything a stir
4. Throw in the pulled pork, then the paprika, then a slug of BBQ sauce
5. Stir well and leave on a medium-high heat with the lid off to bubble away cheerfully for about 10-15 minutes.
6. Keep an eye on it - the sauce will start to thicken, so give it a stir every 5 mins or so. It shouldn't start to stick until the sauce has really thickened though, so you have a while.
7. Add the sweetcorn and stir through, then give it a taste and then throw in extra seasoning if it needs it - maybe a bit more BBQ sauce (I put in quite a lot), maybe a bit of salt, perhaps a bit more paprika, or a dash of sweet chilli sauce (generally my go-to).
8. Add the pasta to the sauce and stir to combine.
9. You can serve as it is, which we did, but it would be ace piled into a lasagne dish, topping with cheddar and baking for 20 minutes.
10. Serve, and get your face stuck into that.