FOURTH OF JULY LEFT OVER BBQ PORK CASSEROL
1 (40 oz.) package frozen scalloped potatoes, 2 tablespoons salted butter, 4 thinly sliced green onions, 1/8 cup chopped white onions, 1 1/4 pounds leftover pulled pork, 1/2 teaspoon crushed red peppers, 1/2 teaspoon granulated garlic, 1/2 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1 1/4 cups shredded extra sharp Cheddar cheese.
Thaw out the potatoes, when thawed squeeze out some of the water. Get out a heavy skillet, add the butter when the butter melts add the potatoes, 2 green onions and the white onions. Cook on high heat until the potatoes start to brown, remove from the heat and set aside. In a bowl mix the meat and the seasonings together. Lightly spray a 9-inch casserole dish. Add the meat to the bottom of the pan, evenly spread out the meat. Evenly dump the potato mixture on top of the meat. Bake at 375 degrees for 1-hour or until the potatoes are golden brown and crisp. Remove from the oven and sprinkle the cheese on top, return to the oven until the cheese melts, remove from the oven and sprinkle the remaining green onions on top and serve.
I love this dish, and it is especially good served with a chilled tossed green salad and a glass of Monastrell wine. Monastrell is a wine from Spain that pairs well with barbeque meat.