Looking for easy leftover pulled pork recipes? I got you! Try this BBQ style leftover pulled pork pasta with sauteed onions and peppers and alfredo sauce. It’s tasty and ready in about 30 minutes. Let’s make it…
Why you’ll love making pasta with pulled pork leftovers
- People won’t be able to tell you’re using leftovers!
- It’s a crowd pleaser.
- It’s kindof like a pulled pork ragu – perfect for a family dinner pasta dish.
- One of the best uses of leftover barbecue pulled pork.
- One of the easiest recipes using leftover pulled pork.
- Take short cuts. Use jarred or homemade white sauce for this pulled pork pasta sauce recipe.
Ingredients
Here’s what you need to make this leftover pasta dish with pulled pork in about 30 minutes.
For the pasta
- Pasta (a pound of bowtie farfalle, rigatoni, or orecchiette)
- Salt
Sautéed onions and peppers
- Olive oil
- Yellow onion, red pepper, and yellow pepper
- Salt
- Butter
For the creamy pulled pork pasta sauce
- Sherry vinegar (optional, substitute red wine vinegar)
- BBQ pulled pork leftovers (2 cups – use pork shoulder or substitute diced pork loin or pork roast)
- Alfredo sauce
- Parmesan cheese
- Parsley
How to make pulled pork pasta
Step 1. Cook pasta. Add water to the stove in a large pot on high or medium-high heat. Once the water boils, add 2 tsp salt and cook pasta as directed to al dente.
NOTE: Don’t cook pasta until it is completely soft, you want to cook it 1-2 minutes less than the instructions direct so it has a little “bite” to it – the pasta will continue cooking in the sauce later in this recipe.
Once done cooking, drain pasta and set to the site, reserving ½ cup pasta water for the sauce later.
Step 2. Saute onions and peppers. While the pasta is cooking, start cooking the onions and peppers. Add all ingredients for the onions and peppers to a large pan or large skillet on the stove, on medium heat or medium-high heat.
Sauté all ingredients (except for the butter) for ~5 minutes, stirring regularly. Add butter and cook for another 5-10 minutes, stirring regularly. Turn off heat on the burner until you’re ready for the next step.
See more on how to make sautéed onions and peppers and how to cut bell peppers.
Step 3. Reheat leftover pulled pork with sautéed vegetables. Add pulled pork and sherry vinegar to the large pan with the sautéed peppers and onions. Turn the heat to medium and cook for about 2 minutes, stirring regularly until liquid dissolves.
Step 4. Add Alfredo sauce and reserved pasta water. Continue to stir pulled pork and pasta for about 2 minutes until the sauce starts to thicken (almost before it is back to a thick Alfredo sauce consistency).
Step 5. Finish the pulled pork pasta dish and serve. Add cooked pasta to the large skillet and toss with pulled pork and sautéed onions and peppers until combined. Turn off the heat and top with parmesan cheese and a sprinkle of parsley. Serve immediately.
For more toppings, this dish is also great with dollops of sour cream and a sprinkle of green onions.
Also see this guide to smoked pulled pork.
FAQs for using leftover pulled pork and pasta
You can make slow cooker pulled pork in the crock pot or roasted in the oven, but my personal favorite method is sous vide pulled pork —it is easy, hands off, and always results in flavorful, melt-in-your-mouth pulled pork. I make sous vide pork tacos with it all the time.
Other comfort foods like air fryer mac and cheese balls, instant pot or sous vide corn on the cob, or blue cheese cole slaw, or grilled chicken wings with barbecue sauce make great sides. To start the meal, try a strawberry feta salad or peach salad.
Try this pulled pork pizza, pulled pork tacos (see my sous vide pork tacos for inspiration), pulled pork sandwiches with red cabbage slaw, make gourmet nachos, add shredded pork to shepherd’s pie or egg rolls, or make leftover pork quesadillas. You can even start breakfast with barbecue pulled pork breakfast tacos.
Wider noodles do well with creamy sauce like the one in this leftover pulled pork pasta. My favorite for this recipe is farfalle bowtie pasta—there’s lots of real estate for the thick creamy sauce to coat. You could also use large or jumbo shells like in my stuffed shells recipe.
Side dish ideas
- Air fryer chicken wings
- Potato recipes
- Stuffed shells
- Sautéed onions and peppers
- White sauce
- Baked chicken wings
- Sautéed mushrooms
- Spinach pesto pasta
- Make ahead Mexican salad
- Best Caprese salad
- Creamy pesto pasta salad
- Roasted cherry tomatoes
- Focaccia bread
- Sausage stuffing
- See all side dishes
Are you a foodie, too?
Hey home chefs, there are so many other delicious leftover pulled pork recipes for you to try here on Sip Bite Go. See my recipe for pulled pork pizza and pulled pork quesadillas. You could even make a leftover pulled pork tacos recipe by adding leftovers to breakfast tacos.
To get my latest and greatest creative recipes before they’re shared on the site, connect with me on Instagram @sipbitego. And for more deliciousness like my leftover pulled pork pasta recipes, subscribe to the Sip Bite Go channel.
Leftover Pulled Pork Pasta with Onions And Peppers Recipe | Sip Bite Go
Ingredients
For the pasta
- 1 lb uncooked pasta farfalle, rigatoni, or orecchiette
- 2 tsp salt
Sautéed onions and peppers
- ½ tbsp olive oil
- ½ yellow onion cut in half and sliced in ½” strips
- ½ red pepper cut inhalf and sliced in ½” strips
- ½ yellow pepper cut inhalf and sliced in ½” strips
- ½ tsp salt
- 1 tbsp butter
For the creamy pulled pork pasta sauce
- 2 tbsp sherry vinegar optional
- 2 cups pulled pork cooked and shredded or diced
- ½ cup water from boiling the pasta
- 1 cup Alfredo sauce
- ¼ cup Parmesan cheese freshly grated
- 2 tsp parsley fresh chopped
Instructions
- Cook pasta. Add water to the stove in a large pot on high or medium-high heat. Once the water boils, add 2 tsp salt and cook pasta as directed to al dente (don’t cook pasta until it is completely soft, you want to cook it 1-2 minutes less than the instructions direct so it has a little “bite” to it – the pasta will continue cooking in the sauce later in this recipe). Once done cooking, drain pasta and set to the site, reserving ½ cup pasta water for the sauce later.
- Saute onions and peppers. While the pasta is cooking, start cooking the onions and peppers. Add all ingredients for the onions and peppers to a large pan or large skillet on the stove, on medium heat or medium-high heat. Sauté all ingredients (except for the butter) for ~5 minutes, stirring regularly. Add butter and cook for another 5-10 minutes, stirring regularly. Turn off heat on the burner until you’re ready for the next step.
- Reheat leftover pulled pork with sautéed vegetables. Add pulled pork and sherry vinegar to the large pan with the sautéed peppers and onions. Turn the heat to medium and cook for about 2 minutes, stirring regularly until liquid dissolves.
- Add Alfredo sauce and reserved pasta water. Continue to stir pulled pork and pasta for about 2 minutes until the sauce starts to thicken (almost before it is back to a thick Alfredo sauce consistency).
- Finish the pulled pork pasta dish and serve. Add cooked pasta to the large skillet and toss with pulled pork and sautéed onions and peppers until combined. Turn off the heat and top with parmesan cheese and a sprinkle of parsley. Serve immediately.
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