Pulled Pork Mac ‘n Cheese


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Tender, saucy, barbecue pork (that you can make right in the crockpot with just a couple ingredients) is piled on top of creamy rich macaroni and cheese to create this mouth-watering bowl of Pulled Pork Mac ‘n Cheese.

I’m sharing this recipe today in partnership with the National Pork Board. I’ve worked with the National Pork Board for several years now, sharing delicious recipes that are easy enough to make on busy weeknights.

BBQ Pork Mac 'n Cheese is comfort food at its best!

I can’t think of anything else I’d rather eat right now than this cheesy, saucy pasta with pork. And luckily, I can pull this meal together with barely 20 minutes of hands-on effort.

Did you know that there are hundreds of awesome pork recipes on Pork.org? I’m a huge fan of cooking once and eating two or three times with that effort. The National Pork Board’s recipe database makes that easier than ever.

Slow Cooker BBQ Pulled Pork is a family favorite!

This Slow Cooker Southern Ham is a great option for multiple meals, like this Ham and Spaghetti Alfredo, Ham Quesadillas, or Ham Jambalaya.

Today’s BBQ Pulled Pork is another terrific option for Soft Tacos, Nachos, or Pizza.

Fortunately, there is almost always a pork roast, sausage, or pork chops stashed in our freezer. That saice, I don’t want any of you to make a special shopping trip just to make this recipe! This is not the time for that.

Creamy mac and cheese topped with bbq pulled pork? Yes, please!

I pulled a 3-pound pork shoulder from the freezer to make this BBQ Pork Mac and Cheese about five minutes after I saw the recipe on their website. I typically buy gigantic boneless pork shoulders and cut them up into 3-4 pound portions to freeze.

This means we always have something stashed in the freezer for those weeks when we don’t make it to the grocery store. If you don’t already have some pork waiting in your freezer, I recommend adding it to your next grocery order.

You won’t regret that. Keeping breakfast sausage and kielbasa in the fridge is my saving grace for easy dinners. (And having more cuts of pork waiting in the freezer provides lots of variety.)

You can make these Cheesy Sausage Zucchini Boats, Italian White Bean, Cabbage, and Sausage Soup, or this Roasted Sweet Potato Hash with a pound of hot breakfast sausage. And with some kielbasa, you can pull together this Kielbasa Cabbage Skillet, Roasted Sausage with Sweet Potatoes and Peppers, or this Jambalaya Pasta.

Crock-Pot BBQ Pulled Pork

Let’s get back to the awesomeness of this particular recipe. Drop your pork roast into the slow cooker and pour barbecue sauce over it. That’s it. (We love this homemade bbq sauce too!) Walk away until dinner time. No searing the pork is required, no special prep. It’s that easy.

When the pork is tender enough to pull apart with tongs or a fork, you’ll make the quick stovetop pasta and dinner will be ready in about 15 minutes. You’re going to love this recipe!

Crock-Pot Pulled Pork

How To Make Pulled Pork Mac ‘n Cheese

Place the pieces of pork shoulder into the slow cooker. Pour barbecue sauce over the pork and cover with lid. Cook on low heat for 8 hours. When the pork is tender enough to pull apart with a fork or tongs, shred it and allow the meat to rest in the slow cooker with the remaining BBQ sauce.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta (reserving ½ cup of the hot pasta water) and return the pot to the stove.
Pour 1 cup of half and half into the empty pot and heat to a simmer over medium heat. In a small bowl or measuring cup, combine the remaining ½ cup of half and half with the flour, garlic, salt, and pepper. Whisk the mixture until smooth. Pour the flour mixture into the simmering half and half, whisk to combine.
When the mixture simmers again and begins to thicken, add the cheese and whisk smooth. Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add 1-2 tablespoons of the reserved pasta water, only if needed, and stir to combine. Taste and season with additional salt as needed.
Scoop the pasta into bowls and top with pulled pork.

BBQ Pulled Pork is a favorite all year long!

For more great pork options, check out the pork belly, tacos, sandwiches, and pork tenderloin recipes that I have shared over the years in partnership with the National Pork Board.

Bonus Pork Cooking Tip: For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest. It is a misconception that pork has to be cooked until juices run clear and the meat is white. With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. These standards are determined by the USDA and FDA Food Code.

The most delicious pork is never overcooked. For more helpful pork cooking tips and temperature recommendations, check out this guide to cooking perfect pork every time.

Creamy mac and cheese topped with bbq pulled pork? Yes, please!

Print

Pulled Pork Mac ‘n Cheese

Tender, saucy, barbecue pork (that you can make right in the crockpot with just a couple ingredients) is piled on top of creamy rich macaroni and cheese to create this mouth-watering bowl of Pulled Pork Mac ‘n Cheese.

Course Main CourseCuisine AmericanKeyword Pulled Pork Mac and Cheese

Prep Time 20 minutesCook Time 8 hoursTotal Time 8 hours 20 minutes

Servings 10 servings
Calories 512kcal

Ingredients3 pounds pork shoulder cut into 3 pieces18 ounces barbecue sauce16 ounces small shell pasta or elbow macaroni1 tablespoon olive oil1½ cups half and half1½ tablespoons flour½ teaspoon granulated garlic½ teaspoon kosher salt¼ teaspoon freshly ground black pepper6 ounces freshly grated cheddar cheese about 3 cups worth
InstructionsPlace the pieces of pork shoulder into the slow cooker. Pour barbecue sauce over the pork and cover with lid. Cook on low heat for 8 hours. When the pork is tender enough to pull apart with a fork or tongs, shred it and allow the meat to rest in the slow cooker with the remaining BBQ sauce. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain the pasta (reserving ½ cup of the hot pasta water) and return the pot to the stove. Pour 1 cup of half and half into the empty pot and heat to a simmer over medium heat. In a small bowl or measuring cup, combine the remaining ½ cup of half and half with the flour, garlic, salt, and pepper. Whisk the mixture until smooth. Pour the flour mixture into the simmering half and half, whisk to combine. When the mixture simmers again and begins to thicken, add the cheese and whisk smooth. Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add 1-2 tablespoons of the reserved pasta water, only if needed, and stir to combine. Taste and season with additional salt as needed. Scoop the pasta into bowls and top with pulled pork. Enjoy!

NutritionCalories: 512kcal | Carbohydrates: 57g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 827mg | Potassium: 566mg | Fiber: 2g | Sugar: 18g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 2mg

Disclosure: I’ve partnered with National Pork Board to share this information with you. As always, all thoughts and opinions are my own.

Pulled Pork Mac and Cheese

The post Pulled Pork Mac ‘n Cheese appeared first on barefeetinthekitchen.com.

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Pulled Pork Mac ‘n Cheese

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