BBQ Pulled Pork Mac N' Cheese

If that title does not have you drooling you may want to check your pulse because you might be dead. Seriously, I am drooling just thinking about it. Cheesy delicious baked mac 'n cheese is a thing of beauty all on its own. So is smoky tangy bbq pulled pork. Put the two together? Well that's just magic. This recipe takes a little while (we usually start the pork Saturday night and make the rest for Sunday dinner) but it is well worth the effort. Marinate the pork overnight then slap it in the crockpot in the morning. By dinner time you will have comfort food to die for.

 

 

You Will Need:

For the Pulled Pork

• 6 Lbs Pork Picnic (you can also use pork butt it works just as nicely)
• 1/3 cup dark brown sugar
• 3 TB paprika
• 1 TB kosher salt
• 1 TB black pepper
• 1 tsp parsley
• 2 tsp liquid smoke
• 1/4 cup apple cider vinegar
• 1/4 cup white vinegar
• 12 oz cola
• Water to cover
• 1 1/2 to 2 cups of bbq sauce 

In a large oven bag mix the brown sugar, paprika, kosher salt, parsley, and black pepper. Shake to mix

Add the pulled pork and liquid smoke to the bag. Give that baby a few great big shakes to make sure it is completely coated in the rub.

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Refrigerate overnight. 

 The next morning it will come out saturated with all of those spices. Doesn't it look amazing? Now it is ready for the crockpot!

In the bottom of a crockpot, add the vinegars. Next, add the pork picnic and pour your cola over top. Add enough water to cover the sides of the pork.

Your crockpot should look like this:

Cover and cook on low for ten hours, basting every hour.  After ten hours you will be left with a moist delicious pork picnic ready for pulling!

Remove the pork from the crockpot and set aside to cool.

Meanwhile:

For the Mac 'N Cheese

• 1 box pasta (the shape is your choice. I used a mixture of penne and shells)
• 8oz sharp cheddar
• 8oz gouda
• 1/4 cup butter
• 2 TB mustard powder
• 1 tsp black pepper
• 2 TB flour
• 1 cup of milk
• 1 cup of shredded cheddar for topping

Boil the pasta until al dente. Drain, and set aside. In a large pot, melt the butter then stir in the mustard powder and black pepper. Stir in the flour until a thick paste is formed. Slowly whisk in the milk until no lumps exist. Add in the cubed cheese and stir until melted. Toss your pasta in the cheese sauce.

 

 Spread the mac 'n cheese into a baking pan. It already looks delicious but trust me it gets better!

Remember that pork we had set aside for cooling? Go ahead and use two forks to "pull" the meat. Be sure to break up any large pieces and discard skin or fat. You should be left with a bowl of pork that looks like this:

Toss your pulled pork in the bbq sauce until it is saucy and fully coated. I make my own "secret" sauce but as a flavor profile it is typically slightly sweet and tangy.

Once its all good and saucy, spread your pulled pork and sauce over top of the mac 'n cheese.

Then top it with the shredded cheese. You can never have enough cheese!

Pop that bad boy into a 350 degree oven and bake it until it is a golden brown and the cheese is slightly crispy and melted through.

Holy Moley is this stuff good! The mac n' cheese is creamy and gooey and the pork is tangy and smokey. When you blend them all together it is so stinking delicious I can't even explain it.  Its like comfort food on crack!

BBQ Pulled Pork Mac 'N Cheese

For the Pulled Pork

• 6 Lbs Pork Picnic (you can also use pork butt it works just as nicely)
• 1/3 cup dark brown sugar
• 3 TB paprika
• 1 TB kosher salt
• 1 TB black pepper
• 1 tsp parsley
• 2 tsp liquid smoke
• 1/4 cup apple cider vinegar
• 1/4 cup white vinegar
• 12 oz cola
• Water to cover
• 1 1/2 to 2 cups of bbq sauce

For the Mac 'N Cheese

• 1 box pasta (the shape is your choice. I used a mixture of penne and shells)
• 8oz sharp cheddar
• 8oz gouda
• 1/4 cup butter
• 2 TB mustard powder
• 1 tsp black pepper
• 2 TB flour
• 1 cup of milk
• 1 cup of shredded cheddar for topping

In a large oven bag mix the brown sugar, paprika, kosher salt, parsley, and black pepper. Shake to mix. Add the pork picnic and the liquid smoke. Close the bag and shake to thoroughly coat. Refrigerate overnight.
In the bottom of the crockpot, add the vinegars and place the pork picnic inside. Pour the cola over top of the pork and add enough water to the pot to cover the edges of the pork.
Cook on low for ten hours, basting every hour.  Once cool, use two forks to "pull" the meat, discarding any skin or fat. Toss in bbq sauce until well coated.

Boil the pasta until al dente. Drain, and set aside. In a large pot, melt the butter then stir in the mustard powder and black pepper. Stir in the flour until a thick paste is formed. Slowly whisk in the milk until no lumps exist. Add in the cubed cheese and stir until melted. Toss your pasta in the cheese sauce. Spread the mac 'n cheese into a baking pan. Spread your pulled pork and sauce over top of the man 'n cheese Then top it with the shredded cheese. Bake at 350 degrees until it is a golden brown and the cheese is slightly crispy and melted through. 


-Bee