The first time I made these pulled pork stuffed shells with chimichurri was last summer for a fun girl’s trip to my family’s lake house in Hot Springs, Arkansas. Ever since then, I’ve been getting requests for the recipe, also remaking them myself, as I was never fully satisfied with the outcome. Oh the beautiful, yet humbling, process of creating. For someone with perfectionistic tendencies, embracing the process instead of working towards a specific outcome can be so difficult! But as I’ve grown as a cook, (and thus, a creative) I’ve learned more with the recipes that frustrate the hell out of me than the ones I “get right” on the first go around. And usually the lessons are much more significant than balancing flavors, colors, textures, etc. They’re lessons like patience, humility and not taking myself so dang seriously. And believe me, this is important. When someone is cooking with love, patience and playfulness, the food tastes distinctly different, distinctly better.
While relatively simple and straightforward, this recipe is the result of lots of love, patience and playfulness. When I’ve refined something enough times, I’m that much prouder of what I bring to the table (pun intended). And this one-dish meal is now one of my favorites. The herby chimichurri, tangy goat cheese, sweet corn and savory pulled pork are just meant for one another. For an easy pulled pork recipe try this easy, slow-cooker spiced pulled pork.
- ½ bag (1/2 lb) jumbo pasta shells (conchiglioni rigati)
- 1.5- 2 lbs cooked pulled pork
- 1 can or 2 ears sweet corn
- ¼ cup roasted red peppers chopped (from jar)
- ½ cup chimichurri
- 4 ounces goat cheese
- Preheat oven to 375 degrees. Meanwhile, bring a large stock pot of water to a boil. Cook pasta shells until al dente, about 10 minutes and drain. Immediately separate them and place them in the bottom of a casserole dish.
- Make the filling by combining pulled pork, corn and roasted red peppers. Spoon filling into each shell. Drizzle the top with chimichurri and crumble goat cheese to finish.
- Bake in the oven for about 20 minutes on 375 degrees.
- 1½ cups fresh flat leaf parsley
- ½ cup fresh cilantro
- 5-6 mint leaves
- 2 garlic cloves, roughly chopped
- ¼ red onion, roughly chopped
- 1 Tablespoon honey
- 1 Tablespoon red pepper flakes
- squeeze of lemon
- 1 teaspoon salt (or more to taste)
- ½ teaspoon freshly cracked black pepper
- ½ cup olive oil
- Place all ingredients, besides olive oil, in a blender. Slowly blend together and start to drizzle in olive oil as you go. Be sure to salt to taste at the end.