Pulled pork does more than fill a bun: Add it to other carbs | NevadaAppeal.com

Pulled pork does more than fill a bun: Add it to other carbs

J.M. Hirsch
Associated Press
Pulled pork with roasted red peppers, sun-dried tomatoes and tortellini is seen in this June 14, 2010 photo. Forego the bun and mate your next pulled pork with pasta with this recipei. (AP Photo/Larry Crowe)
AP | FR41490 AP

We all know pulled pork makes a killer sandwich. But I wanted to see how it held up to another carb – pasta.

So I started by making a basic pulled pork. But instead of barbecue sauce, I used a blend of sun-dried tomatoes, roasted red peppers, creme fraiche and garlic. This combination would offer bold flavors, and would work better with the pasta than barbecue sauce would.

But I did want a hint of that tangy, spicy barbecue flavor, so I spiced the sauce with red wine vinegar (cider vinegar would be good, too) and a splash of hot sauce. Diced canned chipotle peppers in adobo sauce would be a great alternative.

Pulled Pork with Roasted Red Peppers, Sun-dried Tomatoes and Tortellini

Start to finish: 50 minutes

Servings: 4

1 tablespoon black peppercorns

1 teaspoon cumin

1 teaspoon kosher salt

6 cups water

11⁄2 pounds pork tenderloin, trimmed and cut into 2-inch lengths

12-ounce package cheese tortellini

81⁄2-ounce jar oil-packed julienne-cut sun-dried tomatoes

12-ounce jar roasted red peppers, drained and thinly sliced

1 tablespoon red wine vinegar

1⁄4 cup creme fraiche

1⁄2 to 1 teaspoon hot sauce

2 cloves garlic, minced

Salt and ground black pepper, to taste

In a medium saucepan over high, combine the peppercorns, cumin, salt and water. Bring to a boil, then add the pork.

Return the pork to a boil, then reduce heat to simmer and cooked for 40 minutes, or until an instant thermometer reads 160 F at the center of the pork, or until the meat is fork tender.

Drain the pork, discarding the solids in the water, then return the pork to the pan. Use 2 forks to pull and tear apart the meat into strands and chunks.

Bring a second medium saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.

Meanwhile, add the sun-dried tomatoes, roasted red peppers, red wine vinegar, creme fraiche, hot sauce and garlic to the pork. Warm the mixture over low heat.

When the pasta is cooked, add it to the pork mixture, then toss well. Season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 769 calories; 156 calories from fat; 17 g fat (8 g saturated; 0 g trans fats); 130 mg cholesterol; 101 g carbohydrate; 57 g protein; 11 g fiber; 1,432 mg sodium.