Pulled Pork Stuffed Mirliton w QView

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

alblancher

Master of the Pit
Original poster
OTBS Member
Mar 6, 2009
4,166
66
Louisiana
Had some pulled pork left over from last night’s dinner so decided to stuff some Mirlitons for lunch.

Boil the Mirlitons until you can gently insert a thin blade knife into the center of the vegetable, about 1 hour. Do not boil until soft.

Cool in cold water and cut through the widest axis.  Remove the soft fibrous seed and discard.  Gently dig out the meat of the Mirliton to within about a ¼ inch of the rind.  The rind is pretty easy to tear and the vegetable will not hold together if dug out to much.  Save these skins being careful not to tear them.  

Chop the dug out Mirliton meat and place in a colander to drain.   

e60f0041_100_2183.jpg


5f6c43c7_100_2184.jpg


567f7fa4_100_2185.jpg


Sauté in olive oil till browned

½ medium onion finely chopped

½ bellpepper finely chopped

Add

2 Tablespoons minced garlic

2 Tablespoons finely chopped sweet pickled Jalapeno Pepper

Cook on low to medium heat until incorporated about 5 minutes

Add the chopped and drained Mirliton meat

Cook uncovered till the extra moisture is pulled from the Mirliton and the stuffing dries a bit. 

17a20e10_100_2182.jpg


9b9c4550_100_2186.jpg


Finely chop the pulled pork and add to the vegetables.

Cook on low to medium heat until warmed through and flavors combine about 10 minutes

Add about 1-½ cups of seasoned breadcrumbs, combine well and allow flavors to come together, about 5 minutes.  Add a couple tablespoons of margarine or butter if the stuffing is very dry.  The Mirliton skins will have moisture in them so you don’t want the stuffing damp.

Shake in ½ cup Parmesan cheese to the stuffing, combine well and spoon into the Mirliton shells.

Place in lightly oiled baking dish, loosely cover with aluminum foil and bake in 350 oven about 20 minutes until warmed through and the skins are tender.

1fe7b19c_100_2187.jpg


b25d3c36_100_2188.jpg


43c2ea4b_100_2189.jpg


Into the oven, 

b23a8948_100_2190.jpg


05cf34ec_100_2191.jpg


 
bc09b37b_100_2192.jpg


 Enjoy

Al
 
Last edited:
Looks delicious!!!!

 Have a great day!

   Craig
 
Mella-ton   Chayote squash    alligator pear

Thanks for the shout outs guys  they taste as good as they look

Al
 
icon_cool.gif


Now they do look awesome there Al but where do they grow??? Then can you buy them other then in Louisiana and out west too I guess. It looks like a something I don't know what.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky