Best Chipotle Bbq Pork With Pasta Recipes

SMOKY CHIPOTLE BBQ POTTED PORK TENDERLOIN

Smoky Chipotle BBQ Potted Pork Tenderloin image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 pounds pork tenderloin, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
Smoked paprika, for seasoning
Flour, for dredging
4 tablespoons vegetable oil, divided
2 onions, chopped
2 red bell peppers, chopped
3 to 4 ribs celery, chopped
4 cloves garlic, sliced
1 bottle Mexican-style beer (recommended: Negra Modela)
1 (15-ounce) can fire-roasted tomatoes
1 to 2 chipotle peppers in adobo sauce, medium to spicy heat level, seeded and finely chopped, plus 1 tablespoon adobo sauce
2 tablespoons chopped fresh thyme leaves
A handful fresh cilantro, finely chopped
Corn tortillas or quick-cooking polenta, for serving
Lime wedges, for serving

Steps:

Season the pork cubes with salt, pepper, and paprika. Dredge in the flour. Heat a Dutch oven with 3 tablespoons vegetable oil, 3 turns of the pan, over high heat. Brown the pork on all sides. Remove to a plate, reduce the heat, and add the remaining 1 tablespoon of oil. Add the onions, peppers, celery, and garlic and season with salt and pepper. Cover and sweat for 8 minutes or so. Uncover and stir for 1 to 2 minutes, and then deglaze the pot with the beer and let the liquid reduce, 1 minute more. Add the tomatoes, chipotle and adobo sauce, thyme, and cilantro and heat through. Add the pork back to the pot and simmer over medium-low heat until ready to serve. Char the tortillas or prepare quick-cooking polenta. Serve with lime wedges for topping.

BARBECUE PORK AND PENNE SKILLET

Barbecue Pork and Penne Skillet image

I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.

Nutrition Facts : Calories 428 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 903mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.