Hands on time: 45 minutes
Total Time: 6 hours
Makes: 12 servings
Recipe
- 4 bell peppers, seeds removed and cut into large strips
- 2 large sweet onions, peeled and thinly sliced
- 1.5 kg boneless pork shoulder, cut into large (3 inch) pieces
- 1 1/2 tsp sea salt
- 1 tsp freshly cracked black pepper
- 3 cups quality tomato sauce
- 1 cup smoky BBQ sauce
- 12-14 oven-ready lasagna noodles
- 2 1/2 cups shredded cheddar cheese
- 2 1/2 cups shredded mozzarella cheese
Method of preparation
Preheat oven to 325F. Line 1 large sheet pan with parchment paper. Arrange onions and peppers into single layer; place pork pieces on top. Sprinkle with salt and pepper; rub to coat. Cover with foil. Bake for 2 hours. Remove foil; continue to bake until pork reached internal temperature of 205F and shreds easily, about 2 more hours. Let cool. Pull pork into shreds, discarding excess fat pieces.
In bowl, combine tomato sauce and BBQ sauce. Toss 1 cup of sauce with pulled pork, peppers and onions.
Assembly: In bottom of greased 10×14 inch deep baking dish, spread 1 cup of sauce; arrange 3-4 noodles on bottom, overlapping slightly, if needed. Arrange half of pulled pork and vegetables over top and sprinkle with 1 1/2 cups of shredded cheese. Top with another layer of noodles, 1 cup of sauce, remaining pork mixture and 1 1/2 cups of cheese. Top with remaining noodles, pressing down, and top once more with remaining sauce and cheese. Cover with foil (tip: spray underside of foil liberally with cooking spray to avoid sticking to top layer of cheese). Bake in 375F oven for 1 1/2 hours, removing foil for final 30 minutes of cooking.
Let stand for 20 minutes before serving.
