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.