PULLED PORK SPAGHETTI
whatta way to use up leftover pulled pork. This recipe is not only a creamy, porky dream, but it's incredibly filling and an absolute cinch to make in a skillet pan ready for a quick weekday family meal. This is one of my "throw it all in to taste" recipes which doesn't really require exact measurements, just some common sense and some good taste buds!
- leftover pulled pork
- 1 tub Philadelphia Cream Cheese
- 1/2 pack spaghetti use hoever much you need to fill your family
- 1 punnet baby plum tomatoes or 1 can of chopped tomatoes
- 2 tbsp your favourite barbecue sauce
- 2 handfuls mature cheddar cheese
Preheat the oven to 180 C.
cook the spaghetti to the packet instructions in boiling water.
While the spaghetti is boiling away, heat some oil in a skillet pan and start to heat the pulled pork on a medium heat.
Add the tomatoes to the pork. Stir with a wooden spoon.
When the spaghetti is about a minute off of being cooked add to the pork and tomatoes along with a ladel full of the pasta water.
Add the cream cheese and the barbecue sauce and stir it all together. Allow to bubble away for about five minutes.
Add the cheddar cheese to the top and put the skillet pan in the oven for a couple of minutes to mealt the cheese.
There you have it - a porky master piece ready to be enjoyed with some garlic bread and perhaps a lil bit of side salad. De-lish.