Tailgating season is upon us. Here in Kansas City, that means barbecue season. I mean, a Chiefs game, a Sporting KC game, they’re just not the same without some delicious shredded pork, drizzled with Kansas City style barbecue sauce, and slapped on a bun… thinking about the fall, tailgating season, pulled pork… it makes my mouth water! So when it comes to making the perfect side dish in KC, well, it needs to pair well with barbecue. This pasta salad works because not only does it pair well with barbecue, but it contains delicious, slow cooked pulled pork right there in the recipe. Now, I can’t tell you that this pulled pork pasta salad is a miracle or a lifesaver, but I can tell you that every member of my family went back for a 4th helping, so… well, you do the math.
Start with your favorite pulled pork. You could store-buy it, but I have a really easy way to make it (that’ll give you plenty of leftovers for sandwiches!). Buy a pork loin that will fit into your slow cooker and is enough for your family, plus extra for the pasta salad. Slather the bottom of the crock pot with barbecue sauce, place your pulled pork on top, and rub it with your favorite seasoning (I use a grill blend that works well on pork). Next, pour a can of soda over the top (you’ll want a dark soda– like a Coke, Pepsi, RC, or Root Beer) and drizzle more barbecue. Close the lid and cook it on low for 7-8 hours (or on high 3-4) until the pulled pork is done and shreds easily. I recommend cooking it on low if you have the time– it gives the meat time to really break down in that soda and become incredibly tender.
While your pulled pork cooks, it’s time to start your pasta salad. You’ll want to do this early, so the flavors have a ton of time to blend. To create the perfect pasta salad, you’ll start by dicing a red/purple onion, a red bell pepper (or any bell pepper you prefer), 3 hard boiled eggs, and 2 stalks of celery. You’ll want these really finely diced. If you like to bring the heat, you could also dice up a jalapeno or other pepper, but honestly, it’s great as-is and doesn’t need it. Your choice.
Also cook a box of pasta (I like bowties) and, after draining, toss it with a little oil to prevent any sticking as you assemble the pasta salad.
Combine the eggs, pepper, celery, onion, and pasta in a large bowl. If it’s one with a lid, even better, but if not, you can always use some saran wrap to close it up later.
In a separate bowl, combine 2 cups of mayonnaise, 3 tablespoons of yellow mustard, a package of creamy Italian dressing mix (that’s the powdered stuff!), 3/4 cups granulated sugar, a quarter teaspoon of salt, and 2 1/4 teaspoons vinegar. Stir it until it’s totally combined to create the pasta salad dressing, then pour it over your pasta salad.
Stir it together to coat the pasta salad, cover and refrigerate for at least an hour, but more if possible, giving the flavors time to meld together.
Once the pulled pork is cooked through, remove it from the crock pot and shred it. You’ll want it nice and fine, and if you’ve cooked it low and slow, by now it’ll practically be falling apart. You can add some more barbecue sauce to the crock pot (I use about a full bottle, start-to-finish) if you’d like.
As you shred the pulled pork, toss it back into that nice, bubbling sauce, so it’s nice and coated before serving. Pull out two cups of pulled pork meat and stir it into the pasta salad, making sure everything is fully coated.
Then, serve! I like to serve mine with a pulled pork sandwich or some other tasty barbecue, but because it’s got meat inside, it could almost be a standalone meal on it’s own.
- 1 (12 oz) box bowtie pasta
- 3 hard boiled eggs, chopped
- 1 red onion, diced fine
- 2 stalks celery, chopped fine
- 1 small red bell pepper, seeded and chopped fine
- 2 Cups mayonnaise
- 3 Tablespoons yellow mustard
- 1 pkg creamy Italian dressing mix
- 3/4 C granulated sugar
- 2 1/4 tsp white vinegar
- 1/4 tsp salt
- 2 C pulled pork, shredded
- Combine cooked pasta, chopped eggs, onion, celery, bell pepper in a bowl.
- In separate bowl, mix together mayonnaise, mustard, dressing mix, granulated sugar, white vinegar, and salt.
- Pour mayonnaise mixture over pasta mixture, then toss to coat. Chill for at least 1 hour.
- Before serving, mix in pulled pork so pulled pork sauce and pasta dressing combine around the pasta and meat.
- For a deliciously tender pulled pork, spread barbecue sauce generously over the bottom of your crock pot. Place a pork roast in the crock pot, then rub with your favorite pork seasoning. Pour one can of dark soda on top, then cover in more barbecue sauce. Cook on low until pork is done and falls apart when lifted with a fork. Shred, returning meat to crock pot sauce before serving.
This pulled pork really is perfect for any tailgating event, or really anything– picnics, holiday weekends, regular dinnertime, anything!
If you love a good side dish, you’ll also love these Mississippi Mud Cheesy Potatoes— they’ve been pinned over 100,000 times on Pinterest. You might also want to try these easy chicken skewers with creamy ranch dip that are perfect for entertaining, and would make the best tailgating appetizer!
What’s your favorite tailgating dish? Let me know in the comments below!
Yum! This is a must serve.