Makarony Po-Flotsky

     Makaroni Po Flotski translates to Macaroni of the Navy. It was a frequent dish for the Russian navy; when out to sea and rations were difficult it was a way to take simple ingredients and combine them into a delicious whole. Because of the ease and deliciousness of the dish it eventually caught on for home cooks. I can't think of a single person that isn't interested in a dish that is delicious, economical, and easy to prepare. I love to be a bit extra and made some meals that are whatever the opposite of all of those are, but sometimes that doesn't work. Sometimes you just want something easy.  This is a great way to use us leftover pork, I love making it the night after a roast. But even without that it makes for an easy dinner even if you cook pork from scratch, since it can be made the night before.

     A blogger on my favorites list is Olga's Flavor Factory, so when I saw her post about Makaroni Po Flotski I knew it was finally happening! It really is a dish that is adaptable. Leftover roast? Pulled pork? Stewed pork? You can even enhance it by throwing in whatever vegetables you have leftover that need to be used up. 

Makarony po-Flotsky Recipe
4 c. cooked pork
1/2 lb. rotini pasta, cooked
4 Tbsp. butter
3 large onions, chopped
Salt & Pepper to taste

Apple cider vinegar and sour cream to serve

Take the cold cooked pork and place it in a food processor. Process until the pork is shredded pretty fine but not a paste. Set aside.

Heat the butter and onions in a large skillet over medium heat. Sauté for 10, stirring frequently. Cook until the onions are softened and starting to brown. 

Turn the heat to high and add the pork. Cook without stirring often, you want to pork to brown in spots. 

Once the pork is browned a bit add the pasta and stir, gently, to combine and heat. Taste and adjust salt and pepper as needed. 

Serve with vinegar and sour cream.