We had some leftover pulled pork in the freezer and thought what better on a cold and snowy day than a hearty pasta dish that uses our Smokin’ Elvises BBQ Sauce!
· 1 lb. cooked pulled pork
· 2 cups al dente cooked Campanelle pasta (or other heavy pasta)
· 1 cup of low sodium chicken broth
· ¼ cup of Smokin’ Elvises BBQ Sauce
· ¼ cup of dry white wine
· ½ red onion
· ½ red bell pepper
· 3 cloves of garlic
· 1 tbl tomato paste
· 1 tbl olive oil
· 1 tsp olive oil
· salt and pepper to taste
This recipe cooks quickly, so have all your chopping and measuring done ahead of time.
In a large skillet or Sautee pan place 1 tbl of olive oil and place over medium high heat. Once it starts to shimmer add the onion and bell pepper and cook until soft. Once the onion and bell pepper are soft push them to the side and create a “hot spot” in the pan by adding the other teaspoon of olive oil to a bare spot in the pan. Place the garlic and tomato paste in the “hot spot” and let it cook for about a minute.
Continue cooking the onion, pepper, garlic and tomato paste until all the liquid has cooked off and the tomato paste has browned slightly. Be sure to stir constantly to avoid burning the garlic.
Once all the liquid has cooked off pour the wine in the pan to de-glaze the pan. Continue until the wine in almost completely cooked away. Next pour ½ of the low sodium chicken broth and simmer over medium/high heat until most of the liquid has cooked off.
After most of the liquid is gone add the cooked pulled pork and ¼ cup of Smokin’ Elvises BBQ Sauce. Stir well being sure everything is coated well in the sauce. If the pan is too dry and things start to stick pour in a little more of the chicken broth.
After the meat and sauce are warmed add the al dente cooked pasta and gently stir to mix everything together. If the pasta/meat mixture is a little to dry add some of the pasta warm or more chicken broth. Salt and pepper to taste and enjoy!
Dedicated to the best BBQ this side of Graceland!