Pulled Pork Lasagne with Smoked BBQ and Sriracha
This pulled pork lasagne combines tender, slow-cooked pork with a smoky BBQ foundation and fiery sriracha heat, layered with creamy béchamel and melted cheese. What makes it special is the unexpected pairing of barbecue sauces with Italian pasta structure—the smoked pepper and chili sriracha create depth while crème fraîche adds brightness against rich béchamel. Key flavors include smoke, heat, umami from tomatoes, and buttery cream; textures range from tender pasta sheets to chunky pork to crispy cheese topping. This recipe suits home cooks comfortable with compound dishes and multi-step cooking. Serve for casual dinner parties or meal prep occasions when you want something heartier than traditional lasagne. This version distinguishes itself by marrying American barbecue traditions with Italian technique, replacing ground meat with pulled pork and commercial smoked pepper and sriracha sauces for instant complexity.
Ingredients
- 1 ¾ lb pulled pork
- lasagne sheets
- grated cheese
- 1 tablespoon butter
- 6 teaspoons crème fraîchesour cream1:1dairyadds dairy
tangier, slightly less rich
- 1 can peeled tomatoes
- oil, for browning
- 1 bunch soup vegetables
- 8 tablespoons Kühne Made For Meat BBQ Smoked Pepper sauceother smoked BBQ sauce1:1condiment
similar smoke level
- 5 tablespoons Kühne Made For Meat Hot Chili Sriracha saucesriracha paste or other hot pepper saucevariescondiment
adjust qty to taste; bottled sriracha differs in viscosity
- 2 cups milk
- ¼ cups flour
- 4 tbsp butter
- salt
- pepperother smoked BBQ sauce1:1condiment
similar smoke level
- nutmeg
Instructions
- 1
Dice the soup vegetables and brown them in oil. Simmer gently for 30 minutes.
- 2
Add the smoked pepper and hot chili sriracha sauces along with canned tomatoes. Simmer for another 30 minutes.
- 3
Meanwhile, make the béchamel: melt butter and flour together in a pan, then gradually add milk while stirring. Simmer gently for about 5 minutes, stirring constantly. Season with salt, pepper, and nutmeg.
- 4
After the additional 30 minutes, add pulled pork gradually to the sauce and simmer for about 30 minutes more.
- 5
Begin layering in a baking dish: butter the bottom, then alternate tomato sauce, lasagne sheets, and béchamel. Finish with a béchamel layer. Top with grated cheese and small dollops of crème fraîche.
- 6
Bake at 400°F for about 30 to 40 minutes until the top is golden brown.
Tips
Build the béchamel while the tomato-pork sauce simmers to coordinate timing. Ensure the roux cooks fully before adding milk gradually while whisking constantly to prevent lumps from forming.
Layer the lasagne systematically: start with sauce on the buttered bottom, then alternate sheets with sauces evenly. This prevents dry pasta and ensures moisture reaches every layer for cohesive texture.
The crème fraîche dollops should be scattered on top after cheese, so they create fresh pockets of tang against smoke and heat rather than dispersing entirely during baking.
Good to Know
Refrigerate in airtight container for up to 3 days. Do not freeze due to béchamel texture breakdown upon thawing.
Assemble lasagne up to 6 hours before baking; cover and refrigerate. Add 5 to 10 minutes to bake time if starting cold.
Serve hot with crusty bread and a simple green salad. Pairs well with light red wine like Pinot Noir.
Common Mistakes
Do not skip gradual milk addition when making béchamel to avoid lumpy sauce.
Do not omit the 30-minute simmering periods to avoid raw or underdeveloped flavors.
Do not layer béchamel on top of raw lasagne sheets to prevent sticking and ensure even moisture distribution.
Substitutions
Dairy-Free Swaps
General Alternatives
similar smoke level
adjust qty to taste; bottled sriracha differs in viscosity
FAQ
Can I make this lasagne without the branded sauces?
Yes. Use 8 tablespoons of any smoked BBQ sauce and 5 tablespoons of sriracha or hot pepper sauce instead. The flavor profile will shift slightly depending on the brand, but the structure remains identical. Taste and adjust heat and smoke levels to preference.
What if I don't have fresh soup vegetables?
Use frozen mixed vegetables or a frozen mirepoix blend, thawed and drained to remove excess moisture. Alternatively, use 300g diced onions and 200g diced celery for a simplified base. Cooking time remains the same since texture breaks down during the long simmer.
How long does finished lasagne keep and can I freeze it?
Refrigerate for up to 3 days in an airtight container. Freezing is not recommended because the béchamel texture becomes grainy and separates upon thawing, resulting in a watery, unappetizing dish. Reheat gently in a 160 degrees Celsius oven covered with foil.