Pulled Pork Lasagna

When I make pulled pork, I love to make it in large batches for leftovers and my husband loves lasagna, so it’s my own personal mash-up of a pulled pork sandwich and lasagna.

INGREDIENTS

METHOD

Preheat oven to 325F.
Line 1 large sheet pan with parchment paper and arrange onions and peppers into a single
layer with pork pieces on top.
Coat with salt and pepper and add foil.
Bake for 2 hours and then remove foil. Continue to bake until pork reaches an internal temp of
205F and shreds easily (about 2 more hours) and let cool.
Pull pork into shreds, discarding excess fat pieces.
If you want to be really quick, you can buy pre-pulled pork from the supermarket or a local butcher, but it’ll cost you! I think it’s better to batch cook it, pull, portion, and freeze.
Another way to speed things up is with a pressure cooker… but you won’t get any browning (which adds flavour) and I would cook the veggies separately on either the stovetop or in the oven.
In a bowl, combine tomato and BBQ sauce and toss one cup of your sauce in with your pulled
pork, peppers, and onions.
Place that aside and in the bottom of a greased 10×14 inch baking dish, spread 1 cup of sauce and arrange 3-4 noodles on the bottom overlapping slightly if needed.
Arrange half of the pulled pork and vegetables over top and sprinkle with 1 ½ cups of cheese.
Top with your remaining noodles while pressing down and then add the remaining pork
mixture, 1 cups of sauce, and 1 ½ cup of cheese.
Finally, top with the remaining noodles, pressing down and top once more with the remaining sauce and cheese.
And of course, as you’re doing the final layer, don’t forget to preheat your oven to 375F and
then cover your lasagna in foil.
Before you pop it in, spray the underside of your foil liberally with cooking spray to avoid sticking to the top layer of cheese.
Leave it in the oven for 1 ½ hours removing the foil for the final 30 mins and let stand 20 mins before serving.