Pulled Pork Stuffed Shells

Pulled Pork Stuffed Shells 15 jumbo shells - cooked according to package directions 2 Tablespoons butter 1/2 cup onion, diced 2 teaspoons garlic, minced 1/2 cup + 1/2 cup + 1/4 cup barbecue sauce (any flavor) 8 ounces cream cheese, cubed 1 (10 ounce) can diced tomatoes with green chilies - mild flavor 1 (15.25 ounce) can corn, drained 1 cup pulled pork 1 cup Mexican blend cheese Preheat oven to 350*F Prepare shells now if not already done. In a large skillet, cook onion in butter until onion is soft and translucent. Add garlic to the onion mixture and cook for 1 minute, stirring frequently so garlic doesn't burn. Add 1/2 cup of barbecue sauce and cream cheese to sauce pan. Mix well until cream cheese is melted and mixture is creamy. Add diced tomatoes with juices to skillet and stir well. Mixture will be watery. Add drained corn to mixture and blend well. Bring mixture to a boil and cook for 5 minutes. Add pulled pork and cook for 5 more minutes. Spread 1/2 cup of barbecue sauce in the bottom of a 9 x 13 casserole dish. Scoop 1 - 2 Tablespoons of pork mixture into each shell then place in prepared casserole dish. Fill all shells then top with Mexican blend cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes. Serve immediately with a drizzle of barbecue sauce on top. Notes If making this ahead of time and refrigerating it, cook for additional 10 minutes covered.