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Pulled Pork Cannelloni Made With Leftovers The Next Day


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A favourite in our household now, using leftover pulled pork the following day


1kg Pulled Pork
1 tbsp olive oil.

1 large onion finely chopped
4 garlic cloves, crushed
2 x 660g jars passata with basil
large pinch caster sugar
400g dried cannelloni tubes


For the topping
50g butter

50g plain flour
600ml whole milk
140g soft cheese with garlic and herbs (Philadelphia type or Riccotta if you want a plain straight soft cheese)
140g Homemade Smoked Cheddar (or any cheddar or parmesan) Grated


For the filling, dry-fry the pork in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until warm – about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the pork and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.

Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.

To assemble, pour the remaining tomato sauce into the base of large baking dishes . Spoon the pork mix into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Cheddar or Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins

This will easily fill 12-15 Cannelloni Tubes (Get from supermarket). If making for just a couple of people use half amounts. Think this tastes great and Pulled pork stills has a smoky bite to it the next day.

Edited by sotv
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