Chop the leftover
Pulled Pork (3 cups)
Butter (1/4 cup)
in a large Dutch oven over medium-high heat. Add
Onions (1/3 cup)
Garlic (2 cloves)
and cook for a few minutes, until onions are soft.
Potatoes (2 lb)
Heavy Cream (1 cup)
Milk (1 1/2 cups)
Salt (1/2 Tbsp)
Ground Black Pepper (1/4 tsp)
Fresh Parsley (1/4 cup)
; bring to a boil. Reduce heat to medium-low and cook, stirring gently, 10-15 minutes or until potatoes are tender.
Preheat oven to 400 degrees F (200 degrees C).
Spray baking dish with
Spray Butter (as needed)
Spoon half of the potatoes into a lightly greased baking dish, making sure to create a flat layer.
Sprinkled the chopped pulled pork over the potato layer.
Spoon the second half of the potatoes over the pulled pork.
Sprinkle the desired amount of
Grated Parmesan Cheese (to taste)
Bake for 25 to 30 minutes or until bubbly and golden brown. Let stand 10 minutes before serving.
Sprinkle with some additional chopped parsley and serve.