In the Kitchen Leftover Pulled Pork

A collection of recipes from the Capper's Farmer archives.

Barbecued Pulled Pork Pasta 'n' Cheese Yields about 6 servings. 16 ounces cavatappi or other pasta 2 cups leftover pulled pork 1 cup barbecue sauce 4 tablespoons butter 1/4 cup all-purpose flour 3 cups milk Salt and pepper, to taste 2 teaspoons garlic powder 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 8 ounces sharp cheddar cheese, grated 8 ounces mozzarella cheese, grated 4 ounces smoked Gouda cheese, grated 1 Preheat oven to 400 F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray; set aside. 2 In a large saucepan or stockpot, cook pasta to al dente, according to package directions. 3 In a medium-sized bowl, combine pulled pork and barbecue sauce, and mix well; set aside. 4 In a medium-sized saucepan over medium heat, melt butter. Whisk…

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Capper's Farmer (Digital) - 1 Issue, Spring 2020

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