Featured Maple Leaf Product: Schneiders Natural Pulled Pork (#26980)
Pulled Pork & Perogies Casserole
Recipe Information
Method
- Two days before, thaw cooked pulled pork in the refrigerator at 40'F/4'C or lower.
- Preheat convection or combi oven to roast at 375 F. In a large pot, bring water to a boil. Season with salt when boiling. Add the frozen perogies and boil for 10-12 minutes or until they float. Drain the water and reserve the perogies.
- In a large fry pan over medium heat, saute the onions with canola oil for 5-7 minutes to release the water and caramelize the natural sugars within. Season with black pepper and reserve.
- In a 2" deep parchment lined insert pan, sprinkle 1/2 the sauerkraut on the bottom of the pan. Cover the sauerkraut with a layer of perogies. Sprinkle on the sauteed onions, pulled pork, green onions and the remainder of the sauerkraut. Bake in the oven at 375 F for 12-17 minutes, depending on the heat of the oven. Ensure the pork reaches an internal temperature of 165 F (74 C) for a minimum of 15 seconds.
- Remove the casserole from the oven and sprinkle the mozzarella cheese over the mixture and melt in the oven for 3-5 more minutes until the cheese is bubbly and light brown.
- When serving, ensure a full serving of the dish is plated so the taste of all of the different ingredients and layers in the dish are noted. .
Yield
25
Portion Size
350 g/12.3 oz
Preparation Method
Baked/Roasted
Suggested Accompaniments
Garnish with sour cream and chopped green onions (nutritional analysis not included)
Global Cuisine
European
Theme Inspired
All Themes
Nutritional Information
per 350 g/12.3 oz
| Nutrient | Quantity |
|---|---|
| Calories (34 % from fat) | 368 kcal |
| Protein | 19.3 gm |
| Carbohydrates | 42.7 gm |
| Total Fat | 14.5 gm |
| Saturated Fat | 4.5 gm |
| Total Dietary Fiber | 3.1 gm |
| Cholesterol | 39 mg |
| Calcium | 59.7 mg |
| Sodium | 723.2 mg |
| Iron | 2.9 mg |
| Vitamin A | 16.6 RE |
| Vitamin C | 5.1 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Schneiders Pulled Pork, Cooked | 1.12 Kg | 2.46 Lbs |
| Potato and Cheese Perogies, prepared, frozen | 3 Kg | 6.6 Lbs |
| Water (absorbed into perogies during cooking) | 4 L | 5 Quarts |
| Canola Oil | 30 mL | 2 Tbsp |
| Onions, diced, frozen | 140 g | 4.9 oz |
| Sauerkraut, prepared, drained | 140 g | 4.9 oz |
| Green Onions | 60 g | 2 oz |
| Black Pepper | 30 mL | 2 Tbsp |
| Mozzarella Cheese, shredded | 500 mL | 2.2 cups |