1. 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.

Pulled Pork Stuffed Mirliton w QView

Discussion in 'Side Items' started by alblancher, Jan 13, 2011.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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.   




    Sauté in olive oil till browned

    ½ medium onion finely chopped

    ½ bellpepper finely chopped


    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. 



    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.




    Into the oven, 





    Last edited: Jan 12, 2011
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks delicious!!!!

     Have a great day!

  3. venture

    venture Smoking Guru OTBS Member

    Agreed, that is some fine looking grub!
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks awesome.  What the hell is a mirliton?
  5. les3176

    les3176 Master of the Pit

    looks good to me make me a plate!!!
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Im with the dude, looks awesoem but whats a mirlton?
  7. chefrob

    chefrob Master of the Pit OTBS Member

  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Mella-ton   Chayote squash    alligator pear

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

  9. jilkat25

    jilkat25 Newbie

    Chayote squash?  Great pix!  They look yummy!  Thanks for posting!
  10. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    My thoughts Exactly...
  11. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I grew up with Chayote's, good stuff! It's a mexican thing.
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    And Mirliton is a cajun thing
  13. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    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.