When Southern barbecue meets Italian pasta, the result is this incredible Pulled Pork Pasta that combines the best of both worlds into one unforgettable dish. This hearty meal transforms tender, smoky pulled pork into a rich pasta sauce that clings beautifully to every strand of noodles. The sweet and tangy barbecue flavors meld with creamy elements and fresh vegetables to create a comforting dish that’s perfect for feeding a crowd or meal prepping for the week. Whether you’re using leftover pulled pork from a weekend barbecue or making it fresh, this pasta dish proves that fusion cuisine can be both delicious and satisfying.
Serves: 6-8 people
Ingredients You’ll Need
For the pulled pork (or use 4 cups leftover):
- 3 pounds pork shoulder or Boston butt
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup barbecue sauce
For the pasta:
- 1 pound penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1/2 cup barbecue sauce
- 1/4 cup chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup fresh chives or green onions, chopped
- Salt and pepper to taste
Preparing the Pulled Pork
If making fresh pulled pork, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Rub this spice mixture all over the pork shoulder.
Place the seasoned pork in a slow cooker and cook on low for 8 hours or high for 4-5 hours, until the meat easily shreds with a fork. Alternatively, you can cook it in a 325°F oven for 4-5 hours in a covered Dutch oven.
Once cooked, remove the pork and shred it using two forks. Mix with barbecue sauce and set aside. If using leftover pulled pork, simply warm it and mix with a little extra barbecue sauce if needed.
Getting the Pasta Ready
Bring a large pot of salted water to boil. Cook the pasta according to package directions until just shy of al dente, as it will finish cooking in the sauce. Reserve 1 cup of pasta cooking water before draining.
Building the Sauce Base
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
Add the diced red bell pepper and cook for another 3-4 minutes until the pepper begins to soften. Stir in the minced garlic and cook for 1 minute until fragrant.
Creating the Creamy Barbecue Sauce
Add the diced tomatoes to the pan, including their juices. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down slightly.
Pour in the heavy cream, barbecue sauce, and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 5-6 minutes until the sauce begins to thicken.
Bringing Everything Together
Add the pulled pork to the sauce and stir to combine. Let it simmer for 2-3 minutes to heat the pork through and allow the flavors to meld.
Add the drained pasta to the sauce and toss everything together. If the mixture seems too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
The Final Touches
Remove the pan from heat and gradually stir in the shredded cheddar cheese until melted and creamy. The cheese should create a rich, velvety coating that binds everything together.
Taste and adjust seasoning with salt, pepper, and additional barbecue sauce if desired. The dish should have a perfect balance of smoky, sweet, and creamy flavors.
Serving Your Creation
Serve the pulled pork pasta immediately while it’s hot and the cheese is perfectly melted. Garnish each serving with chopped fresh chives or green onions for a pop of color and fresh flavor.
This dish pairs wonderfully with a simple coleslaw, garlic bread, or a crisp green salad to balance the richness.
Make-Ahead and Storage
This pasta can be made ahead and stored in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to restore the creamy consistency, as the sauce may thicken when cold.
The dish also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Customization Ideas
Feel free to add other vegetables like corn, diced jalapeños for heat, or mushrooms for extra umami flavor. Some people love adding crispy bacon bits on top for even more smoky flavor.
You can also experiment with different types of cheese – smoked gouda or pepper jack both work beautifully in this recipe.
Using Leftover Pulled Pork
This recipe is perfect for transforming leftover barbecue into something completely new. Any style of pulled pork works, whether it’s Kansas City sweet, Carolina tangy, or Texas smoky.
If your leftover pulled pork is a bit dry, add extra barbecue sauce and a splash of chicken broth when you add it to the pasta sauce.
Wine Pairing
Despite its barbecue roots, this pasta pairs surprisingly well with medium-bodied red wines like Zinfandel or Sangiovese, or even a crisp beer if you prefer.
This Pulled Pork Pasta proves that the best comfort foods often come from unexpected combinations. Every forkful delivers the satisfying richness of barbecue with the comforting familiarity of pasta, creating a dish that’s both innovative and deeply satisfying.
