Pulled Pork Scalloped Potatoes
Pulled Pork Scalloped Potatoes! Two amazing recipes in a single dish! So, you know its going to be great!
This past weekend I picked up a beautiful pork butt and made my very beloved Pernil (Pulled Pork) recipe for Superbowl Sunday dinner. I served it with my rice and beans and of course it was delicious!
The amount rendered by a pork butt is amazing. Every time I cook one, I am truly in awe. Last time I cooked one, I made leftover Pulled Pork Sliders and Toasts. Both great ways to repurpose that yummy meat.
This time I created two more recipes with my leftovers. And here you have the first one, Pulled Pork Scalloped Potatoes. A must try!
Ingredients
3 cups chopped leftover Pulled Pork (Pernil)
1/4 cup butter
1/3 cup chopped onion
2 garlic cloves, chopped
2 pounds potatoes, peeled and thinly sliced
1 cup whipping cream
1 1/2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh parsley, chopped (or use Gourmet Garden 1tsp)
Grated Parmesan cheese, to taste
Spray olive oil or butter
Directions
Chop the leftover pulled pork.
Melt butter in a large Dutch oven over medium-high heat. Add onions and garlic and cook for a few minutes, until onion are soft.
Stir in potatoes, cream, milk, salt, pepper and parsley; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
Preheat oven to 400 degrees.
Spray baking sheet with olive oil or butter spray.
Spoon half of the potatoes into a lightly greased baking dish; masking sure to create a flat layer.
Sprinkled the chopped pulled pork over the potato layer.
Spoon the second half of the potatoes over the pulled pork.
Sprinkle desired amount of grated parmesan cheese.
Bake for 25 to 30 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Top with chopped parsley and serve.
Pulled Pork Scalloped Potatoes
Ingredients
- 3 cups chopped leftover Pulled Pork – Pernil
- 1/4 cup butter
- 1/3 cup chopped onion
- 2 garlic cloves chopped
- 2 lbs potatoes peeled and thinly sliced
- 1 cup heavy cream
- 1 1/2 cups milk
- 1 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup fresh parsley chopped (or use Gourmet Garden 1tsp)
- grated Parmesan cheese to taste
- spray olive oil or butter to grease pan
Instructions
- Cook Pulled Pork of not leftovers.
- Chop the leftover pulled pork.
- Melt butter in a large Dutch oven over medium-high heat. Add onions and garlic and cook for a few minutes, until onion are soft.
- Stir in potatoes, cream, milk, salt, pepper and parsley; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
- Preheat oven to 400º degrees.
- Spray baking dish with olive oil or butter spray.
- Spoon half of the potatoes into a lightly greased baking dish; masking sure to create a flat layer.
- Sprinkled the chopped pulled pork over the potato layer.
- Spoon the second half of the potatoes over the pulled pork.
- Sprinkle desired amount of grated parmesan cheese.
- Bake for 25 to 30 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
- Sprinkle with chopped parsley and serve.
Horrible instructions! Doesn’t have all the ingredients in the instructions
Thank you for your comment. In a kinder world, you would point out what the issues were when you came to this recipe and give the author an opportunity to fix/update the recipe. Not tear the person down with “horrible instructions” comment. Do you realize we work at this and you access these recipes for free? When I uploaded this recipe, I had a full-time job and blogging was my hobby. I am also a special needs mother. I fixed the very minimal issues you had with the recipe and I hope you are pleased now.
The recipe is awesome a nice way to do pulled pork without barbecue or Mexican. It is savory and delicious. I used the Costco carnitas pulled pork. I
also covered the Dutch Oven when cooking the potatoes (it wasn’t indicated in the recipe,but why else use a
Dutch oven) I might add some dried mustard and a pinch of paprika. I also put the parm and scallions in between the layers. It’s a keeper.
Thank you Heather! I am happy you liked the process of this recipe! I have even made it with seasoned cooked ground beef in layers. Really good too!
The printed version of the recipe omitted this crucial step:
> Stir in potatoes, cream, milk, salt, pepper and parsley; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
This is a wonderful use of extra pulled pork. Thanks so much for publishing this!
Thank you! I will update! My apologies!
Made this last night for supper. Worked out great and it was delicious. My 16 old son even thought so.
Thank you for letting me know you made it! I appreciate it so much and I am very happy you and your son liked it. I have a 13 year old so I know how picky the kiddos can be! 🙂
Nice recipe. I did add a whole onion and smoked paprika sprinkled through the layers though. It came out lovely.
I am glad you liked it! And also that you made it your own!
Thank you for sharing. I get so tired trying to come with new twists for things on my own. This was quick and easy. Had ingredients I already had. I appreciate the effort it takes to do this. And I really appreciate it since the last two years I haven’t cooked this much since my kids were little. lol
Thank you Linda for your comment! I am so happy you liked the recipe. I have a lot of twists on my blog that I think you’d like. To see many in one shot check out my Instagram page. Those can give you ideas or try the ones I have made. It’s @belquistwist
Thank you again!
I made this recipe tonight. it’s still in the oven so can’t rate it yet.
it always irritates me when people say they tried the recipe and then tell all the things they did differently. LOL
Sometimes it’s no longer the same recipe.
I’ll say, I do change up some ingredients once in awhile. This recipe , I used shredded cheddar rather than Parmesan. Nothing about it screamed Italian to me…more just a country hot dish.
I added some frozen mixed veg with the shredded pork layer.
I don’t use onion ( my husband!!!) but did use garlic POWDER.
No reason not to use regular garlic, but I had none. My reason was because I saw no way the cream sauce would thicken unless I mixed a little flour in the melted butter before
adding milk and cream…..which I changed to 1C each and added 1/2 C of chicken broth.
All of that being said, I’m sure your recipe is fine as is; HELP ME!! IVE BECOME ONE OF THEM!
I was looking for a way to use up some leftover pork and your recipe sounded like a good idea. Thank you for sharing your ideas and God bless you in all the other responsibilities you have .