So, About This Creamy Leftover Pulled Pork Pasta
You ever look in your fridge and see that sad little container of leftover Pulled Pork staring you down? Happens to me all the time, especially after a Sunday barbecue that inevitably gets a bit out of control (it’s always Uncle Dave’s fault—he brings double the pork, swears it’ll be gone, and then disappears when it’s time to pack leftovers). Anyway, this recipe is my go-to comeback for those extra pork bits. It’s creamy, carby, a bit chaotic (in the best way), and honestly, it kind of tastes like something I’d hope to find at a cozy roadside Italian joint… if Italians had a thing for BBQ, that is.
I’ll tell you right now: there was one time I tried to throw in peas here and somehow they just vanished—like, maybe they’re hiding with Dave? But I digress.
Why You’ll Love This One (At Least, I Hope So!)
I make this when my motivation to actually cook is, I dunno, somewhere in the basement. But dinner needs to be on the table fast, and my family goes crazy for this because it’s just hearty enough and honestly, anything cloaked in cheese sauce gets wolfed down. (I sometimes wish they’d notice the little green herbs on top, but nope, straight for the meat.)
If you’ve ever struggled with dry pork leftovers—friend, this fixes that right up. Cream sauce hides a multitude of sins. Seriously, even the so-so pork ends up fabulous (I’ve made peace with this).
What You’ll Need (And a Few ‘Oh Well, Use This Instead’ Ideas)
- About 2 cups leftover pulled pork (smoky, spicy, sweet—it’s all good. For store-bought stuff, it works, but homemade is brag-worthy!)
- 12 oz (or about 350g or just “most of a box”) penne, rigatoni, or whatever short pasta is lurking in your cupboard. Frankly, I’ve used spaghetti—nobody complained.
- 1 small onion, diced (sometimes I just use a shallot if I’m feeling fancy, but no one’s ever noticed)
- 2 cloves garlic, minced (or a healthy squirt of garlic paste when I can’t be bothered to chop)
- 3/4 cup heavy cream (half and half works if that’s what you’ve got, or I’ve mixed in a splash of milk when I’m running low—don’t panic)
- 1/2 cup chicken broth (pro-tip: water with a splash of hot sauce is what I did last week, accidentally, but it was great!)
- 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella—your call; my grandmother always said to use sharp cheddar but honestly, anything that melts)
- Handful of fresh parsley, chopped (optional, but I pretend it’s for health)
- Salt, black pepper, and maybe a little smoked paprika if you like things jazzy
How I Throw This Together (Give or Take a Step)
- Boil your pasta following whatever the box says (‘til just a bit firm). Meanwhile, grab a big old skillet or pan. Medium heat works best (learned this form burning the sauce, not recommended).
- Chuck the onion into the pan with a glug of oil. Stir till it’s soft and taking on a bit of gold. Add your garlic—let it get fragrant, 30 seconds or so. (This is when I usually sneak a taste or two of the pork—just have to make sure, right?)
- Toss in the leftover pulled pork. Hit it with the smoked paprika, salt, and pepper. Stir till the pork is warmed through and it’s all fragrant. If the edges get a bit crispy, even better.
- Pour in your cream and chicken broth, then let it bubble away. It’s going to look a bit weird and thin at first—don’t stress, it thickens up.
- As soon as the sauce starts to look creamy (coats a spoon, maybe 5 or so minutes), sprinkle in the cheese. Stir, watch it melt, and for some unknown reason the aroma will drag people into your kitchen (I’ve clocked it; two minutes tops).
- Drain the pasta (cop a cheeky mouthful if you want, I won’t tell), and add it straight to the pan. Toss everything together so the sauce hugs every bit—this is actually weirdly fun, I end up making airplane noises sometimes so the kids come help.
- Top with parsley, serve up, and try not to burn your mouth diving in too soon (done that more than once…)
Notes from a Kitchen Full of (Mild) Chaos
- Actually, I find it works best if you don’t let the sauce boil crazily—just a gentle simmer is enough, otherwise the cream can go strange on you.
- I once doubled the cheese thinking “more is better!” but then had to add lots of milk; lesson learned, don’t overdo it unless you’re after pasta glue.
- It reheats okay in the microwave, just go low and slow. If it looks a bit dry, a splash of milk revives it. But, honestly, rarely any left to experiment with.
What Happens If You Feel Adventurous (Variations I’ve Tried…Mostly)
- Sometimes I swap the cream for a scoop of cream cheese plus a splash of pasta water—it’s a bit thicker (almost too clingy, but hey, try it!)
- I once tried broccoli florets—didn’t love it, personally. Got overruled by the kids, who compared it to ‘cheesy trees’
- If the pork is really mild, chuck in a few chili flakes or even BBQ sauce for smoky oomph
- Leftover roast chicken works in a pinch when the pork mysteriously vanishes
About the Gear (But There’s Always a Workaround)
You really just need a decent skillet or a big saucepan. If yours is on its last legs (like my first pan, which, by the way, was slightly wobbly and loved to spit sauce all over—classic), just use your favorite pot.
A colander’s handy for draining pasta, but in a pinch, I’ve used tongs and determination.
Storing the Leftovers (I Mean, If You Somehow Have Any)
Stick it in an airtight container; it’s fine in the fridge for about two days (though, honestly, in my house it never lasts more than a day). On the rare occasion I freeze it, the sauce can separate—just stir it while reheating and it comes back together, sort of.
Serving This Up—My Way (But Do What Feels Cozy)
I usually serve this with a pile of crispy salad (mostly for peace of mind) and maybe a hunk of garlic bread if we’re feeling extra peckish. My daughter asks for grated parmesan on top—sometimes I say yes, sometimes I claim we’re ‘out’ just to avoid more cheese. Family tradition? We eat this with the good plates, as a little mid-week treat. Sometimes while binge-watching a detective show. Don’t judge.
What I Wish I’d Known Sooner: Little Pro Tips
- I once tried rushing the simmering step—regretted it big time because the cream just split. Patience, mate, is actually a virtue here.
- If your sauce’s a touch too thick, add more broth or pasta water. Too thin? Just let it bubble an extra minute or two (works like a charm, but watch you don’t go from saucy to sticky—been there).
- Oh, and don’t skip the parsley if you can help it—it adds a fresh kick. But if you do forget, it’s not the end of the world (promise).
Real Questions I’ve Been Asked (And What I Honestly Think)
- Can I make this less rich? Totally. Just swap in half and half or even a mix of milk and broth. It’s a little, well, less decadent, but works!
- Does the cheese matter? Eh, not really. Use what melts. On second thought, the weirdest combo I tried was blue cheese—didn’t love that one, but maybe you’re braver than me?
- Gluten-free version? Yup, use your favorite gluten free pasta. The sauce itself is good to go (just watch the pulled pork isn’t flour-thickened, but that’s rare).
- Can you reheat it? Sure—but do it gently. High heat turns it gluggy. And I think it actually tastes better the next day (if you manage to hide some!)
- What wine goes best? Oh, you fancy! I like a cold chardonnay, if you’re asking. But don’t overthink it; even a nice ginger beer hits the spot for me.
Alright, that’s about all the wisdom I can muster up about this Creamy Leftover Pulled Pork Pasta. If you try it, let me know how it goes—or if you find Uncle Dave and the missing peas, definitely give me a shout!
Ingredients
- 8 oz (225 g) penne pasta
- 2 cups (300 g) cooked pulled pork
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
-
1Cook the penne pasta according to package instructions. Drain and set aside.
-
2Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
-
3Add the pulled pork to the skillet and toss with garlic for 2-3 minutes until heated through.
-
4Pour in the heavy cream and sprinkle in the dried thyme. Stir to combine, bringing the mixture to a gentle simmer.
-
5Add grated parmesan cheese and cooked pasta to the skillet. Toss everything together until the sauce thickens and coats the pasta evenly.
-
6Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
580cal
Protein:
32 gg
Fat:
27 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
51 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
