8cupsfully cooked pulled porkYou can use this pork, this pork, or purchased pork
2 1/2cupsplus 1 cup barbecue saucedivided
1cupwater
1 ½cupsgrated Monterey Jack cheese
½cupgrated Cheddar cheese
Optional Garnish:
sliced green onions
additional barbecue sauce
Instructions
Preheat oven to 350°F.
Bring a large pot of generously salted water to a boil. Add the jumbo shells and cook just until they are pliable. You do not want to fully cook the shells at this point. They should still be very toothsome when tested. Position a colander in the sink and drain the shells into it. Rinse thoroughly with cold water to stop the cooking and make them cool to the touch.
Use a fork to toss together 2 ½ cups of the barbecue sauce and the pulled pork. Lightly spritz a 9-inch by 13-inch baking dish with non-stick cooking spray. Fill one shell at a time with the barbecue pulled pork until the shell is quite full. Position them in rows –open side up- in the prepared baking dish. When you have used up all the pork and filled the pan, pour the remaining barbecue sauce over the shells and the cup of water. Crimp foil tightly over the pan and bake for 30 minutes. Remove the foil, sprinkle the cheese over the top and return the pan to the oven for 15 minutes or until the cheese is bubbly and lightly browned in places.
Serve hot or room temperature with coleslaw and Quick Pickled Red Onions.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.