Everyone that makes Pulled Pork knows the drill. You want to make an amazing meal, but at the end, you made enough for the local High School track team... So, what do you do with the leftovers? Most of us make it into sliders, sandwiches, salads, and even tacos! I personally make an omelet with some Jalapenos and fresh tomatoes.
Now, here is another great way to use those leftovers! Thanks to Shelby at High Voltage BBQ, we have a new alternative to left over piggy! This quick and easy recipe will make the whole family full and happy.
Have fun with this and remember, #ItsOKtoRubIt!
- 1 Tbsp & 1/2 Tbsp of “The Rub” by J Christopher Co.
- 1 Large bag of medium, uncooked shrimp (21-30 count, peeled/deveined)
- 1/2 lb leftover pulled pork
- 3/4 - 1 lb Egg Noodles, before boiling
- 3 - 4 Tbsp unsalted butter
- ½ Onion, chopped
- 2 garlic cloves, minced
- 1/3 Cup White Wine
- 2 Cups Heavy Cream
- ½ Cup Shredded Parmesan
- Salt & Pepper to taste
First, start by adding the minced garlic, 2 Tablespoons of butter and a tablespoon of The Rub into a skillet. Turn on to medium high heat and let warm up. Add your shrimp in a single layer and cook until pink. Remove shrimp from pan, saving the drippings for the next step.
Boil the noodles during this step. Next, add the last of the butter and the white wine into the pan and cook down until only ¾ of the liquid remains.
Add another ½ Tablespoon of the rub and the 2 cups of heavy cream. Add in the ½ cup of Parmesan cheese and the pulled pork, let thicken.
Once thickened, remove from heat . By now the noodles should be cooked and strained. Combine all of the ingredients into a large pot and stir together.
Garnish with parsley if you’d like and serve with your favorite side.