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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Hi Vargr,
What sized Casserole dish did you use? I'm looking at this and thinking I might try making it with some of the pork shoulder I just smoked.
Boojum
I think it was about a 2.5-3Qt dish, but it might have been a bit larger. One that was deeper than wide.
It should be very good with the smoked pork shoulder! Just adjust the cooking directions a little - for example, no need to fry the diced pork since its already cooked through. Prehaps a quick sear to cook the flour coating onto the pork so you don't get that "raw flour" taste, but still pick up the spices in the flour coating. Or you could just blend the spices without the flour, and sprinkle those over the meat.
And you may want to reduce the oven baking time for the same reason. Just give it enough to heat everything well, and blend in the flavors. No need to further cook the pork. The rest is pretty much "ready to go" at the time you add it to the casserole: Stuffing is ready from the stove top, and cheesy soup sauce just needs warming to blend with the rest.
It ought to be very tasty!
PS: With the smoked pork, this would also work quite well in a slow cooker! Just layer the pork, cheesy sauce, and stuffing in that order and heat until everything is at the temperature you'd like to serve it (probably ~2 hours on high, or 3-4 on low)
Good eating!!
Last edited on Fri Mar 29th, 2013 05:05 pm by Vargr
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