Barbeque Pork and Pasta Tuesday, July 5, 2011


1 16 oz pkg pasta (I like Penne best for this but you can decide)
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 TBSP olive oil
18 oz pkg refrigerated barbecue shredded pork
1 10 oz can diced tomatoes with green chilies, undrained
½ cup beef broth
1 tsp cumin
salt and pepper to taste
1 cup sharp Cheddar cheese, shredded
¼ cup green onions, chopped


Cook pasta according to pkg directions. While the pasta is cooking, in a large skillet, heat the oil over medium heat and add the bell pepper and onion. Cook until almost tender. Add garlic and cook for just a short time. Stir in pork, tomatoes, broth, cumin, salt and pepper. Bring to a boil. Drain pasta and add with cheese to skillet. Turn out onto a serving plate and sprinkle with green onions.


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