Everybody Loves A Parfait!
Inspired to make this fun pulled pork parfait while visiting The Market Common Irish Festival in Myrtle Beach, SC where I picked up a bottle of KC Kicker from the Wild Rooster Barbecue Sauce booth. I always think of the line in the Shrek movie where Donkey tells Shrek that instead of being like an onion he should be like a parfait, because everybody likes a parfait. It’s True! The family was all over this creation as soon as it was placed on the table, squeals of delight and giggles coming from the children and adults alike.
This recipe goes together easily even though it looks like there is a lot of steps, using the slow cooker for the pulled pork cuts the prep time way down. I am including my recipe for whipped mashed potatoes and mac & cheese but feel free to use your family favorites.When assembling the parfait, drain the excess sauce from the pulled pork so you get good separation between the layers unless you prefer a saucy mess, then by all means , have at ‘er!
Pulled Pork Parfait
Start Step 1(pulled pork) in the morning the day you want to serve it or the day before if you want to use up left overs. Start Step 2 and 3 at the same time ( get helpers to peel potatoes and shred the cheese) about an hour before you want to serve. Have your parfait dishes ready to go so that you can assemble while food is hot.
Assembly of Parfait
- Layer Mac and Cheese first on the bottom third of your parfait bowl
- Next layer pulled pork, taking care to drain excess sauce so that it keeps a nice separation between the layers
- Scoop whipped mashed potatoes on top of the pulled pork using an ice cream scoop or large portion scoop
- Garnish with a cherry tomato or slice of red pepper and serve
KC Kicker Pulled Pork – Step 1
- 2-3 pounds Pork Tenderloin
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1/2 cup KC Kicker Barbecue Sauce
- 1/4 sugar
- 1/4 cup molasses
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- Place all ingredients into slow cooker and stir to combine then place tenderloin into sauce and turn to coat evenly.
- Cook on low for 6 hrs or high for 4 hrs.
- When cook time is complete use two forks to pull meat into shreds and let it sit in sauce for serving.
Whipped Mashed Potatoes- Step 2
- 5-6 potatoes, peeled and quartered
- 4 tablespoons butter
- 1/8 cup milk
- 1/4 sour cream
- 1 teaspoon salt
1. Fill a medium size saucepan half full of water, and add a pinch of salt. Bring to a boil. Add potatoes to pot; the water should cover the potatoes. Simmer for 15 minutes, or until potatoes are easily pierced by a fork. Drain.
2. Transfer potatoes to a large mixing bowl. Add butter, milk, sour cream and salt, mash with a potato masher. When well mashed, whip for a minute or two with an electric mixer set on medium speed.
Mac and Cheese – Step 3
- 6 ounces macaroni
- 2 tablespoons butter
- 1 tablespoon plus 2 teaspoons all purpose flour
- 1 1/2 cup milk
- 1/2 (8 ounce) package cream cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 cup shredded cheddar cheese
1. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally.
3. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
Enjoy making and serving this fun parfait to your family!
Check out the pic below from our visit to The Market Common in Myrtle Beach, SC, a great family trip sponsored in part by The Myrtle Beach Vacation Board.