Serves 1
Directions
- 1Put the pork butt into the crockpot.
- 2Tenderize the pork butt.
- 3Pour the Italian dressing from the Olive Garden over the pork butt.
- 4Add cayenne pepper, green chives, granulated garlic, salt, onion powder and black pepper to taste.
- 5Pour vegetable broth into the Olive Garden jar, shake it, and pour over the pork butt.
- 6Put a block of cream cheese on top.
- 7Set the crockpot on high for four hours.
- 8Shred the pork butt.
- 9Come in with a whole box of rotini pasta, and dump those in.
- 10Mix it up and set the lid back on, and cook it on low for another hour.
- 11Add four cups of mozzarella cheese and give it a nice little mix.
- 12Cover this back up for another fifteen minutes.
Ingredients
- 4 pound pork butt
- 1 jar Italian dressing from the Olive Garden
- to taste cayenne pepper
- to taste green chives
- to taste granulated garlic
- to taste salt
- to taste onion powder
- to taste black pepper
- vegetable broth
- 1 block cream cheese
- 1 box rotini pasta
- 4 cups mozzarella cheese
Equipment
crockpotmeat tenderizer
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