Description
Pulled Pork Mac & Cheese brings together two comfort classics that make your taste buds dance with pure Southern delight. Tender shredded pork nestled among creamy pasta creates a hearty meal perfect for weekend gatherings or satisfying your deepest hunger.
Ingredients
Scale
Primary Proteins:
- 2 lbs pork shoulder
- ⅙ oz elbow macaroni
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
Seasonings and Spices:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
Liquids and Binding Ingredients:
- 1 cup BBQ sauce
- ½ cup chicken broth
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- Extra BBQ sauce for drizzling
- Fresh chopped parsley for garnish
Instructions
- Rub the pork shoulder with 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and ½ teaspoon cayenne pepper. This seasoning will infuse deep flavor into your meat.
- Place the seasoned pork in a slow cooker with ½ cup BBQ sauce and ½ cup chicken broth. Let it cook on low for 8 hours or high for 4 hours until your meat falls apart easily with a fork.
- Shred the cooked pork using two forks, then mix in the remaining ½ cup BBQ sauce. The sauce will add moisture and extra tang to your pulled pork.
- Bring a large pot of salted water to a boil and cook ⅙ oz elbow macaroni until al dente. Drain and set aside for your cheesy masterpiece.
- Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in ¼ cup flour for 1 minute to create a smooth roux that will thicken your sauce.
- Slowly pour 3 cups whole milk and 1 cup heavy cream into the roux, whisking constantly to prevent lumps from forming.
- Add 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of salt and pepper to your sauce.
- Reduce heat to low and gradually stir in 3 cups shredded sharp cheddar, 1 cup Monterey Jack, and ½ cup Parmesan cheese until completely melted and silky.
- Mix cooked pasta with the cheese sauce, ensuring every noodle gets coated in creamy goodness.
- Grease a 9×13-inch baking dish and layer half the mac & cheese, then top with half the pulled pork. Repeat the layers for maximum flavor distribution.
- Mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the top for a crunchy finish.
- Bake at 375F for 20 minutes until the top turns golden and the edges bubble with cheesy excitement.
- Before serving, drizzle with extra BBQ sauce and garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Slow cookers vary, so check the pork’s tenderness after 6-7 hours to prevent overcooking and drying out the meat.
- Choose a tangy BBQ sauce with good depth of flavor to enhance the pulled pork’s richness in the mac and cheese.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend and use gluten-free pasta.
- Grate your own cheese instead of using pre-shredded to ensure a smoother, more consistent cheese sauce without anti-caking additives.
- Prep Time: 30 minutes
- Cook Time: 8 hours 45 minutes
- Category: Pork
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 630 kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 42 g
- Cholesterol: 130 mg