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Pulled Pork......................Lasagna!

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  • Pulled Pork......................Lasagna!

    We start with a coupla cups of chopped onions and 2 cloves (4 or 5) garlic.


    Then we take two pounds of frozen pulled pork and shred it a bit. Prep for the grinder.


    Saute the onions in EVOO till opaque, then add the garlic.


    I ground the pulled pork with a fine (1/8") plate with the KitchenAid (didn't like it). Not really necessary but I have someone in the house with a swallowing problem so the smaller the better.


    The players in the final assembly (recipe to follow), LR pan for baking, LL meat sauce, UL Ricotta cheese mix and UR Lasagna noodles.


    All filled up and ready for the oven! ....Next time in the Weber!
    [

    Now we're out of the oven. Yea it's in a tin pan, I kinda over filled the bake pan and was worried (unnecessarily) about run over.


    And cut........ohhhhh smells sooo good. Kind of a Peperoni scent.


    An onna plate!!! Oh Man thats gooOOoOoOOOd!




    2 lb. pulled pork
    1 28 oz can crushed tomato
    2 cups choppped onion
    2 tsp. crushed oregano
    1 tsp fennel seed crushed
    2 clove garlic
    2 tsp. basil
    1/2 tsp. Pepper
    2 tbls dried parsley

    Grind Pulled Pork.

    Saute onions in EVOO till opaque, add garlic simmer. Add pulled pork, simmer till warm. Mix the first 9 ingredients together in a large pan and simmer slowly for 15 minutes.

    12 lasagna noodles
    While cooking sauce - bring a large saucepan full of water to a full boil. Place 12 lasagna noodles in boiling water; cook until tender. Drain and separate by running cold water over.


    2 eggs
    2 c. Ricotta or regular cottage cheese
    3/4 c. Parmesan cheese
    Put 3 ingredients in blender and blend until smooth.

    1 lb. mozzarella (sliced thin), it can be grated


    Grease a 9 x 13 inch pan. Put enough sauce in the bottom to just cover. Make a layer of noodles, then cottage cheese mixture, then a layer of sliced thin mozzarella, then meat sauce mixture. Repeat until all ingredients are used, end with meat sauce mixture on top. Bake at 375 degrees for 35-45 minutes. Let set 15 minutes before cutting. Serves 8.
    Last edited by Mark R; 09-13-2013, 03:02 PM.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Looks delicious. Definitely going to have to try this. Never maid lasagna before. My mom makes the best ever. Wife usually buys hers at the store...
    Stay thirsty my friends!!

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    • #3
      That's money man.....
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      • #4
        No kidding! Damn... I can kinda taste that... Mark, you get on that pan of pleasure!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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        • #5
          :)One more pic now that is has cooled. Just to show the layers before I cut it up for storage!
          Mark
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          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            I really like the idea of grinding the leftover PP..
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              Originally posted by Texas-Hunter View Post
              I really like the idea of grinding the leftover PP..
              I don't see why you couldn't just use pulled pork. I did it because I have someone here with a swallowing problem, can't chew and swallow the chunks.
              But it sure is good ground! You could sneak that stuff in anything!
              Mark
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              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

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              • #8
                Missed this last month! Mark, that looks wonderful!!
                Becky
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                • #9
                  Originally posted by sweet_magnolia View Post
                  Missed this last month! Mark, that looks wonderful!!
                  me too........looks great!
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                  it's all good my friend..........

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                  • #10
                    Originally posted by Mark R View Post
                    I ground the pulled pork with a fine (1/8") plate with the KitchenAid (didn't like it). Not really necessary but I have someone in the house with a swallowing problem so the smaller the better.
                    My wife has a swallowing problem too.

                    Looks awesome!
                    Brad

                    UDS
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                    • #11
                      Great idea! Throw some jalepenos in there and call it Mexcan lassagna!
                      Smokers:
                      ECB -The Brinkman All-In-One Bullet type Water smoker aka -Baby Bink)Camp Chef Smoke Vault 24 Inch propane smoke (aka -Black Beauty)
                      SunJoy horizontal with left side firebox (aka - Lefty Lucy)
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                      Smoke preference:Combination of Charcoal, Hickory, Apple, Cherry & Pecan wood.

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                      • #12
                        Originally posted by Fired Up View Post
                        My wife has a swallowing problem too.

                        Looks awesome!
                        DITTO

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                        • #13
                          Never would have thought about PP lasagna before!
                          Great idea!
                          There is a cure...http://phoenixtears.ca/

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                          • #14
                            How did I miss this one? That looks awesome Mark....
                            Don..

                            2 of me best buds ever! R.I.P guys
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                            • #15
                              Oh Man I love Lasagna and I really like the pulled pork idea.
                              Propane Smoke Shack
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