Broccoli Cheese Pastina with KC Pulled Pork

Directions

1. Set your YS640 to a medium heat — around 350°F works well here — and place your Lodge enameled Dutch oven inside to preheat. Add the cubed bacon and let it fry undisturbed, giving it time to render and develop a good deep color. You're not just cooking bacon here; you're building the flavor foundation for the entire dish. Once golden and crispy, remove the bacon to paper towels and set aside. Leave all of that beautiful fat in the pot — every drop counts.

   

2. While the bacon fries, get your prep work done at the table. Dice the celery nice and small, and don't skip those leaves — they bring a herby brightness that most people toss out. Dice the onion to a similar size so everything cooks evenly. For the garlic, reach for a microplane instead of a knife. Microplaning the garlic causes it to melt directly into the fat, giving you all the flavor with none of the texture. If you want to save the garlic nubs for stock, go for it — there's no shame in being thorough.

   

3. With the Dutch oven back on medium heat, add your aromatics — celery, onion, garlic, and fresh herbs — directly into the bacon fat. Stir to coat everything and let them soften for 2–3 minutes. You'll notice the moisture from the vegetables pulling up all that caramelized fond from the bottom of the pot. That's exactly what you want. Season lightly here and let the vegetables do their work.

   

4. While the aromatics soften, break down your broccoli into small florets. Smaller pieces matter here because this dish finishes more as a bake than a steam — you want the broccoli cooked through by the time the pastina is done. Add the broccoli to the pot, toss it in the fat, and get everything coated before adding your liquids. Pour in the four cups of chicken stock and the cup of evaporated milk, stir to combine, and bring it up to a gentle bubble before placing the lid back on and returning the Dutch oven to the grill.

   

5. Let the broccoli cook with the lid on for 8–10 minutes until just tender but not falling apart. You want it soft enough to eat but still holding its shape — the pastina is going to absorb a significant amount of that liquid, so don't cook it bone-dry at this stage. Check the broccoli texture and adjust your time accordingly based on how small you cut the pieces.

   

6. Once the broccoli is ready, add the full box of Zelli's couscous pastina directly into the broth. Use a whisk to stir everything together and make sure nothing sticks to the bottom before you walk away. The couscous will absorb the liquid and release natural starch, thickening everything into a rich, creamy sauce — no heavy cream needed. Replace the lid and let it go for another 8 minutes, checking halfway through to give it a stir.

   

7. When the pastina looks plump and has pulled in most of the liquid, it's time to add your pulled pork and cheeses. Fold in the leftover KC pulled pork, breaking it up as you go — it's already fully cooked, so you're just warming it through and letting it work into the sauce. Add the grated cheddar and Parmesan and stir until melted and fully incorporated. Taste and adjust seasoning. If it looks like it needs more cheese, it probably does — trust your instincts here.

   

8. Ladle into bowls and finish with the reserved crispy bacon and a handful of fresh parsley. You want that little bit of broth still present in the bowl — this dish is meant to feel saucy and lush, not dry. Serve immediately and go in for a second helping while it's still hot. This is weeknight comfort food at its most resourceful and satisfying.