Saturday, June 3, 2017

BBQ Pork and Ranch Stuffed Potatoes Casserole

I love Pulled Pork!

I love Smoked Ribs!

Nancy and I cannot finish an entire rack of ribs in one meal. A pork shoulder, or even a half, makes an embarrassing amount of BBQ. The leftovers are great, but sometimes we need to change things up. This recipe comes from a mash up of several recipes by others.


2 cups pulled pork with burnt ends or torn rib meat from 4 or 5 meaty ribs.
3 pounds small waxy potatoes, quartered
Greens from 1 bunch green onions, sliced
2 Large handfuls shredded cheddar colby cheese
2 Tbs. Penzy's Buttermilk Ranch mix
2 Tbs. water
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup mayonnaise
Salt and pepper to taste


Set the oven to 350 degrees.

Bloom the Buttermilk Ranch mix in the water for at least 5 minutes. Add the buttermilk, the sour cream, and the mayo and mix well. Set aside to meld.

Place the potatoes in a large pot and cover with salty water. Bring the liquid to a boil and reduce the heat. Simmer the potatoes until they are just done, but not mushy. Drain and allow them to steam for 10 minutes.

Mix half the cheese into the ranch dressing.

Add the dressing, onions, and the pork to the potatoes and mix well.

Spray grease a 9 X 13 casserole dish and slide the mixture into the pan.  Spread it evenly.

Sprinkle the remaining cheese over the mixture. 

Bake the casserole on a center rack until golden brown and bubbling, about 45 minutes. Allow the casserole to cool 10 minutes before serving.

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