Jun 25, 2015

Enchilada Style Pulled Pork Stuffed Shells

There is nothing I love more than putting a pork butt into the Crock Pot and getting the world's best pulled pork after eight hours. I love pulled pork sandwiches but using the pulled pork in other dishes is actually my favorite part of making pulled pork. Last summer I made a grilled pulled pork pizza that quickly became a family favorite and top requested leftover dinner.

This spring I set out to make a pasta dinner that I could use with the leftover pulled pork. I tried a few macaroni and cheese dishes that missed the mark and then hit the jackpot with some stuffed shells. It's a dish that happened by accident and then was repeated many times.

My husband wanted pulled pork enchiladas and I realized when I went to make dinner that I was out of corn tortillas. There was no way I was running to the store at 5 o'clock with three kids. I looked into my pantry and since enchiladas were on the brain I decided to make an enchilada pasta.

Everyone loved these shells except my oldest who is beyond picky when it comes to meat. I made hers without the meat and she liked them. I didn't use the whole box of shells when I made this dish. You could easily add more pork to finish the shells but I was out of pork the first time I made them. Instead of throwing them away I made some ricotta stuffed shells since I had everything on hand for that dish. I liked having two types of stuffed shells so I continued the trend every time I made these shells.

The best part about this meal is that you can make them ahead of time. When life gets busy I like to prep meals over the weekend or at least the night before so all I have to do is pop it in the oven. You can make this meal up to three days ahead of time, just cover with foil and store in the fridge. If you do make it ahead of time bring the dish to room temp on the counter (about 30 minutes) before cooking it.

I hope this will become one of your family's favorite pulled pork leftover recipes.

Enchilada Style Pulled Pork Stuffed Shells

1 box jumbo shells
2 cups pulled pork
1 red bell pepper chopped
1/2 yellow onion chopped
1 can chili beans
1 can corn - drained
2 cups enchilada sauce
1 cup shredded cheddar or jack cheese


1. Preheat oven to 350 degrees and prepare the jumbo shells according to package directions.
2, Meanwhile chop the veggies and shred the cheese.
3. Combine pork with the chopped veggies, drained corn, and chili beans in a large bowl.
4. In a 9"X13" pan put a thin layer of enchilada sauce.
5. Once the shells are cooked and drained, stuff them with the pork mixture and place in the 9"X13" pan.
6. Once the pan is full top the shells with the remaining enchilada sauce.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and top the shells with the shredded cheese. Return to oven for 5 minutes.
9. Remove from oven and let the dish rest for 5-10 minutes before serving.


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