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Spicy Pork Pasta Shells

Spicy Pork Pasta Shells
  • Prep 30 min
  • Total 15 hr 0 min
  • Servings 6
Pasta shells filled with delicious burrito ingredients like carnitas, rice, beans, and creamy cheese sauce.
By The Food in My Beard
Updated May 10, 2017

Ingredients

  • 3 cups mojo marinade
  • 3 lbs pork shoulder
  • 1 cup cooked rice
  • 1 can black beans
  • Salsa
  • Hot Sauce
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 onion
  • 3 cups milk
  • 6 oz cheddar
  • 12 oz jack cheese
  • 1 can diced tomatoes with green chiles
  • 1 box extra-large pasta shells

Steps

  • 1
    Marinate the pork in the Mojo overnight. You can buy this sauce at the grocery store near the other marinades, or make it with orange juice, cumin, allspice, cinnamon, and cilantro.
  • 2
    Place the pork with all the marinade in an oven safe pot. Bake with the lid off for about 6 hours at 300°F. You could also use the slow cooker for this part, but you won't end up with the nice browned edges.
  • 3
    Allow the pork to cool and shred into pulled pork.
  • 4
    To make the sauce: shred all the cheese first. Melt the butter in a medium pot. Add the diced onion and cook 5 minutes. Add the flour and let it cook for 3 minutes stirring constantly. Whisk in the milk and bring to a simmer. Slowly stir in the cheeses until everything is melted and a nice cheesy consistency. Strain the tomatoes and add them in last.
  • 5
    Put a small amount of the sauce on the bottom of a baking dish.
  • 6
    Boil the pasta in salted water until al dente. Strain.
  • 7
    One by one, fill the shells with some rice, beans, salsa, hot sauce, and pork, and place in the baking dish. When they fill the dish, cover with the remaining sauce.
  • 8
    Bake at 450°F until bubbling and browned on top. Allow to cool before serving.

No nutrition information available for this recipe

  • My name is Dan, and I am addicted to burritos. It seriously is a problem. My roommate and I go out for burritos at least once a week, without fail. The standard order, no matter which burrito chain I am at, is: carnitas, pinto beans, rice, hot AND mild salsa, sour cream and cheese. The secret to success is ordering hot and mild, because the hot gives you the smoky spicy flavor, and the mild has the tasty tomato chunks and cilantro. This week I convinced my roommate to skip our weekly addiction, and told him that I would feed his craving for our favorite burrito flavors with a different delivery method. I have tried putting the burrito flavors in other dishes in the past with only moderate success, but this time I finally nailed it! This was enough to hold my burrito fix over ‘till next week!
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