Pulled Pork Pasta
Transform leftover pulled pork into a whole new meal in no time with our quick and easy One-Pot Pulled Pork Pasta. In this backyard-barbecue-meets-pasta mashup, salty bites of pulled pork are the perfect contrast to tangy, BBQ-spiced sauce and tender cavatappi, for a simple, satisfying dish even the pickiest of eaters will enjoy.
Ingredient
- 4 cups cavatappi pasta or fusilli pasta
- 1 tablespoon unsalted butter
- 1 small yellow or white onion, diced (about 1/2 cup)
- 1 1/2 tablespoons to 2 tablespoons barbecue dry spice rub and seasoning
- 2 cups pulled BBQ pork (thawed, if frozen)
- 1 can (10.75 ounces) Condensed Tomato Soup
- 1/2 cup chopped green onion (scallion)
Direction
- Cook the noodles according to the package directions in a 4-6 quart pot until they are done. Drain the noodles in a colander and reserve 1 cup of the liquid. Set both the cooking liquid and the noodles aside.
- In the same pot, heat the butter over medium heat. Add the onion and cook until the onion is tender and translucent, stirring often for about 3-4 minutes.
- Stir in the soup and barbecue seasoning until combined, then fold in the noodles and pulled pork. If the mixture is too thick, add some of the reserved liquid to thin it out to your liking.
- Add the green onions and season with salt and pepper to taste.
