Porc du Philidephie

This is a great recipe that makes great use of left overs in the refrigerator. Just about any vegetable is good with pulled pork and using the pasture raised Townsend large black pigs as a base ensures a perfect sandwich no matter what’s on it. Here is our youngest chefs take on a classic recipe.

1-1 ½ lb Cooked pasture raised pork roast, shredded
1 lb smoked pasture raised pork bacon
2 red bell peppers, sliced thinly
1 red onion, sliced thinly
6 green onions, sliced thinly on the bias
2 tsp red chili pepper flakes (optional)
2 c shredded Mozzarella cheese
1 c shredded Parmesan cheese
8 slices Provolone cheese torn into pieces
1 pkg. (8 oz) Philadelphia cream cheese

8 Dinner rolls, crusty buns, Baguette slices or warmed tortilla shells

Preheat oven 375°

In a 9×13” baking dish spray liberally with cooking spray or line with parchment or foil.

Fry bacon till tender-crisp, drain, chop and set aside.

Shred pork into bite sized pieces, set aside

Slice peppers medium thick and set aside.

Slice green onions on the bias (diagonally) and set aside.

Combine Parmesan & Mozzarella cheeses in a bowl and set aside.

In baking dish spread ½ of the onions, peppers, pork and bacon in an even layer. Sprinkle with ½ of the chili flakes if using. Sprinkle top with ½ of the cheese mixture. Dollop ½ the cream cheese package evenly over the entire surface, repeat with remaining ingredients in same order ending with the final ½ of cream cheese package evenly distributed over surface.

Cover baking dish with foil sprayed with cooking spray.

Bake in preheated oven for 30 min or until cooked through and gooey.
Remove foil and continue cooking for approx. 10-15 min. to brown surface.