One of the best things about about having more pulled pork that you can eat in one meal are all the great recipes you can whip up with the left overs!
Our last cook on the Cabinet Smoker was a couple of pork butts, and we got the biggest butts we could find cuz I can’t lie, I like big butts.
Yesterday we had some company and as usually happens we all ended up in the kitchen to roll up some goodies.
Here is what went down
Pulled Pork Lasagna Roll Ups!
In the morning two pounds of pulled pork which was smoked with our one Twist & Shout was placed in a crock pot with a jar of Chi-Chi’s verde salsa, one diced yellow onion 1/4 cup Tullamore D.E.W. and a TBS of Tango Verde.
These ingredients got to know each other over the next two hours on low heat.
While that was bubbling along, we sliced up some Kerrygold cheeses. Three of their signature cheese were on the cutting board today. Blarney Castle, Dubliner, and Reserve Cheddar.
On strips of al dente the porkwas spread into a nice, thick layer then a slice of each type of cheese was added.
Roll these goodies up and place into a baking dish which has a layer of Hatch Green Enchilada Sauce on the bottom.
Pour a little more Enchilada Sauce on top then place into a 350 degree over for 25 minutes.
Remove the dish from the oven, sprinkle with parmesan cheese, place back into the oven for 10 minutes.
Take the dish out, let stand for 10 minutes then dig in!
As Always, Thank You For Reading!
Here’s a few pics!
|The Usual Suspects!|
|Salsa & Pork - Nice!|
|Rolled & Ready!|
|Here Is One For A Neighbor!|
|Ready To Chow!|