Yield: Serves 8 | Prep Time: 1 hour | Cook Time: 55 minutes
Top creamy mashed potatoes with pulled pork and you’ve got yourself a party in a pot. But unlike most pulled pork recipes, this one doesn’t require hours of slow cooking. Store-bought, aka semi-homemade, is sometimes the best way to go, and this casserole is proof.
INGREDIENTS
4 pounds store-bought precooked barbeque pork
3 pounds Yukon Gold potatoes, peeled and cut
6 ounces cream cheese
½ cup sour cream
½ cup half-and-half
4 tablespoons unsalted butter
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces bacon, cooked and crumbled
4 scallions, thinly sliced
12 ounces shredded sharp cheddar cheese
1 small jalapeño pepper, seeds removed, minced
Fresh rosemary for garnish (optional)
1. Preheat the oven to 400°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Heat the barbeque pork according to the directions on the package. Bring a large pot of salted water to a boil, add the potatoes, and cook until tender, about 45 minutes.
3. Drain the potatoes and mash them with the cream cheese, sour cream, half-and-half, butter, salt, and pepper. Add the bacon, scallions, and half of the cheese.
4. Place the potato mixture in the baking dish. Top with the heated barbeque pork, the remaining cheese, and the jalapeño.
5. Place in the oven and heat until the cheese has melted, 5 to 10 minutes. Serve, garnished with fresh rosemary if desired.
