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Barbecue Pork and Penne Skillet

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 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


  • 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
1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.


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Average Rating:
  • Sandra
    Nov 13, 2020

    Delicious! Had LO bbq pork in freezer, halved the recipe for amount of bbq pork and substituted can diced tomatoes and red pepper flakes b/c I didn't have diced tomatoes and green chilies. It still turned out great! Thank you for this recipe, will definitely make again.

  • meha6
    Sep 15, 2020

    I've made this twice using ziti and then penne. Loved it! Followed recipe minus the cumin. Makes a lot so there's enough for leftovers or to freeze.

  • preprod
    Aug 3, 2020

    Good one

  • SaraMarx
    Jul 28, 2020

    We fixed this using leftover chunks of BBQ pork spareribs. We also used chicken broth instead of beef broth. It was tasty and simple to put together.

  • 961leader
    Jul 17, 2020

    Have made this multiple times over the past few years and love it every time. I halve it for the two of us except for the tomatoes which kicks up the heat so be aware ( don’t want to have to store the tomatoes). Have also shared this recipe- popular at my husband’s work

  • Lynda
    Jun 12, 2020

    The flavor on this recipe gets 5 Stars. I used gluten-free penne pasta, so that may have affected the results, but I had an issue with the meat balling up with the cheese after I added it. The more I stirred it, the more the cheese attached to the meat, and with gluten-free pasta being fragile, the pasta began to break. Next time I will wait to add the cheese until just before serving and let it melt over the top. I will also chop my barbecue into much smaller pieces because it was pulled pork that had longer strings of meat and that may have prevented the meat and cheese from dispersing evenly throughout the pasta.

  • KimSteinmetz
    May 17, 2020

    Made this tonight it was excellent. I had put some leftover pulled pork in my freezer and needed to find a way to use it up! I did not have a red pepper, but it was Delicious!

  • Carin
    Apr 23, 2020

    Absolutely a 10 out of 10. My entire family loved it

  • Stephanie
    Apr 16, 2020

    This was 10/10....husband and 3 kids licked their plates clean and that is a rare happening, to get thumbs up from the whole family. The leftover pulled pork I used was not nice, noone liked the flavour of the whitlock sauce pouch. This dish disguised it beautifully....will be making again. Also I didnt have penne pasta so I used spaghetti pasta.

  • Vickie
    Jan 13, 2020

    This was so good. Will make again, great for left overs. I put BQ sauce in left pork. It made so much. Could I frezze it ?