Smoked Pulled Pork Fettuccini


  • 3 cups smoked pulled pork, cut into bite size pieces
  • 1 package 16 oz. fettuccini noodles
  • Salt
  • Extra virgin olive oil
  • 1/4 cup white wine
  • 4 tbsp. unsalted butter
  • 2 1/2 cups quartered tomatoes – a mix of cherry, grape, orange
  • 3 cloves garlic, minced
  • 1 tbsp. Cedar Creek Cajun BBQ seasoning (recipe below)
  • 2/3 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • Shaved Parmesan cheese for garnish


  1. In a large pot of boiling salted water, cook fettuccini noodles according to package instructions. Drain and toss with a little olive oil to prevent noodles from sticking.
  2. Heat a large skillet over medium heat, heat about 1 tablespoon olive oil. Add quartered tomatoes. Cook, stirring often, until the tomatoes skin starts to loosen. Remove tomatoes from skillet.
  3. Add the white wine to the skillet and cook until it is reduced by about half. Stir in butter and let melt, then add tomatoes, cream, garlic, 2 tsp. Cedar Creek BBQ Cajun seasoning, grated Parmesan cheese. Cook until sauce begins to simmer. Stir in 2 cups smoked pulled pork. Cook until pork is heated through.
  4. Heat the remaining 1 cup of pulled pork in a small skillet.
  5. Add the cooked pasta to the sauce. Toss until evenly combined. Garnish with shaved Parmesan cheese, the remaining 1 cup of pulled pork and sprinkle lightly with Cedar Creek Cajun BBQ seasoning


  • Combine 2 tsp. garlic powder, 2 tsp. paprika, 1 ½ tsp. oregano, 1 ½ tsp. BBQ seasoning, 1 ½ tsp. dried thyme leaves, 1 tsp. white pepper and 1 tsp onion powder.

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