Pulled Pork Par­fait

I tried a ver­sion of this meaty par­fait at Miller Park, home of my fa­vorite base­ball team, the Mil­wau­kee Brew­ers. I take it up a notch by lay­er­ing in corn and creamy mac ’n’ cheese, so it truly is a full bar­be­cue meal to take on the go. —Rachel Seis, Tast

Simple & Delicious - - ON THE MENU -

TAKES: 15 min. MAKES: 4 serv­ings

1 pkg. (16 oz.) re­frig­er­ated fully cooked bar­be­cued shred­ded pork 1 cup frozen corn 2 cups re­frig­er­ated mashed pota­toes 2 cups pre­pared mac­a­roni and cheese

In each of four 1-pint wide-mouth can­ning jars, di­vide and layer in­gre­di­ents in the fol­low­ing or­der: pulled pork, corn, mashed pota­toes, and mac­a­roni and cheese. Cover and freeze or re­frig­er­ate un­til ready to serve. When ready to serve, re­move lid and mi­crowave un­til heated through. To serve from freezer, par­tially thaw jar in re­frig­er­a­tor overnight be­fore mi­crowav­ing.

1 SERV­ING 349 cal., 8g fat (4g sat. fat), 45mg chol., 1116mg sod., 41g carb. (20g sug­ars, 1g fiber), 17g pro.

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