Leftover Pulled Pork Sandwiches
with macaroni salad / watermelon

Name: Leftover Pulled Pork Sandwiches
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz Watermelon, sliced or cubed; ~1 lb Leftover pulled pork (from Tuesday); 1/2 cup Barbecue sauce, gluten-free (use your favorite store-bought sauce or make your own); 4 Hamburger buns, gluten-free; 4 oz Pasta, gluten-free macaroni (sub any small gluten-free pasta shape); 1/2 Bell peppers, red, finely diced; 2 cloves Shallots, diced; 8 oz Broccoli florets, finely chopped; 1/2 tsp Garlic powder; 2 Tbsp Mayonnaise; 3 Tbsp Sour cream (sub plain or Greek yogurt); 2 tsp Mustard, Dijon; 2 tsp Vinegar, apple cider

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

With leftover pulled pork from earlier in the week, this meal is quick, classic, and great for enjoying outdoors if the weather allows.
Smarts: Don't forget to salt the water you use to boil the pasta. It will add extra flavor to the simple, creamy macaroni salad.
Smarts: Look for small (sometimes called "personal") watermelons or buy pre-sliced watermelon if you just want enough for this meal.

Dependency

Slow Cooker Pulled Pork Tacos

Ingredients

Metric

Servings:

Leftover Pulled Pork Sandwiches:

Watermelon - 12 oz , sliced or cubed
Leftover pulled pork (from Tuesday) - ~1 lb
Barbecue sauce, gluten-free - 1/2 cup (use your favorite store-bought sauce or make your own)
Hamburger buns, gluten-free - 4

Macaroni Salad:

Pasta, gluten-free macaroni - 4 oz (sub any small gluten-free pasta shape)
Bell peppers, red - 1/2 , finely diced
Shallots - 2 cloves , diced
Broccoli florets - 8 oz , finely chopped
Garlic powder - 1/2 tsp
Mayonnaise - 2 Tbsp
Sour cream - 3 Tbsp (sub plain or Greek yogurt)
Mustard, Dijon - 2 tsp
Vinegar, apple cider - 2 tsp

Prep

Pasta - (Skip if pasta was made ahead for Wednesday.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
Bell peppers / Shallots / Broccoli - Prep as directed. (Chop the broccoli fairly small since it will be included in the pasta salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
Make dressing - Combine garlic powder, mayonnaise, sour cream, mustard, and vinegar. (Can be done up to 5 days ahead)
Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
Make pasta salad - Combine pasta, bell peppers, shallots, and broccoli. Add dressing and stir to combine. Refrigerate for at least 20 minutes before serving.
Watermelon - Slice into wedges or cubes for serving.

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Make

Reheat pork in the microwave. Combine with barbecue sauce (add some additional sauce until the pork is sauced to your liking).
Toast buns.
Give pasta salad a stir and season with some salt and pepper.
Serve pork in buns with watermelon and pasta salad on the side. Enjoy!

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