Description
Smoky Maple Bourbon BBQ Pulled Pork Mac Cheese Bombs are your ultimate comfort meal mashup that packs serious flavor into each cheesy, crispy bite. Melted mac and cheese stuffed with tender pulled pork, coated in crunchy breadcrumbs, and drizzled with tangy bourbon sauce make this recipe a total crowd-pleaser.
Ingredients
Scale
Protein:
- 1 lb pulled pork
- 4 cups shredded sharp cheddar cheese
- 2 large eggs
Pasta and Binders:
- 1 lb elbow macaroni
- 1 cup whole milk
- ½ cup panko breadcrumbs
- ¼ tsp black pepper
- ½ tsp salt
Sauce and Flavor:
- 1 cup BBQ sauce
- ¼ cup maple syrup
- 2 tablespoons bourbon
- Vegetable oil for frying
- Panko breadcrumbs for coating
Instructions
- Cook 1 lb elbow macaroni 2 minutes less than package instructions for firmer texture. Drain and set aside to cool slightly.
- Blend 1 lb pulled pork with 1 cup BBQ sauce, ¼ cup maple syrup, and 2 tbsp bourbon in a large mixing bowl until thoroughly incorporated.
- Combine cooled macaroni with 4 cups shredded sharp cheddar, 1 cup whole milk, ½ cup panko breadcrumbs, 2 beaten eggs, ½ tsp salt, and ¼ tsp black pepper until mixture holds together.
- Refrigerate pork and mac and cheese mixtures for 30 minutes to make shaping easier.
- Flatten ¼ cup mac and cheese mixture in your palm. Place 1 tbsp pulled pork mixture directly in the center.
- Carefully encase pork filling, sealing edges completely to form a compact ball.
- Roll each bomb in additional panko breadcrumbs for extra crispiness.
- Arrange bombs on parchment-lined baking sheet and chill for another 30 minutes.
- Heat vegetable oil in deep fryer to precisely 350°F.
- Gently lower 4-5 bombs into hot oil, frying 3-4 minutes until exterior turns deep golden brown.
- Rotate bombs occasionally to ensure even browning and consistent crispiness.
- Extract bombs with slotted spoon, letting excess oil drain on paper towels.
- Rest bombs for 3-5 minutes before serving to allow interior to set and cool slightly.
Notes
- Chill both mixtures thoroughly to help bombs hold their shape and prevent falling apart during frying.
- Use cold macaroni and slightly firmer pasta to maintain structure when forming the bombs.
- Choose a robust, smoky BBQ sauce that complements the maple and bourbon flavors for deeper taste complexity.
- If avoiding deep frying, bake bombs at 400°F for 15-20 minutes until golden and crisp, which works great for a healthier option.
- Prep Time: 1 hour 15 minutes
- Cook Time: 3-4 minutes
- Category: Pork
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 605 kcal
- Sugar: 15 g
- Sodium: 730 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg