Pulled Pork Mac & Cheese
Slow cooker Pulled Pork Mac & Cheese is so delicious, you won't be satisfied with one helping!
Servings 8
Ingredients
For pulled pork:
- 4 pound boneless pork shoulder fat trimmed
- 1 yellow onion sliced
- 1 12 ounce can ginger beer/ale
- 1-2 cups BBQ sauce I recommend a sweet bbq sauce
For mac and cheese:
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk warmed
- 4 cups shredded sharp cheddar cheese
For final product:
- 1 1/2 cups Panko breadcrumbs
Instructions
For pulled pork:
- In a 6 quart slow cooker, add pork shoulder and yellow onion. Pour in ginger ale and cook on low for 5 hours.
- Once the pulled pork is tender and can easily be shredded with a fork it’s ready.
- Pull the pork roast out of the slow cooker, add to a large plate and shred with two forks.
- Pour out the juice from the slow cooker and add shredded pork back to the slow cooker. Add in 1 cup BBQ sauce and stir. Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare the mac and cheese.
For mac and cheese:
- Preheat oven to 350 degrees and spray a 9×13 casserole dishfollow with non-stick spray.
- Bring a large pot filled with salted water to a boil over high heat.
- Add in elbow macaroni and cook just until al dente following box directions. Drain pasta and set aside while you prepare the cheese sauce.
- Add a large skillet over medium heat and add butter. Once the butter is melted whisk in flour.
- Slowly whisk in milk until smooth. Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy.
- Stir in the shredded cheese and stir until completely melted. Turn off the heat and stir in macaroni.
For final product:
- Mix macaroni and cheese with pulled pork and add to skillet.
- Drizzle with extra BBQ sauce.
- Add panko crumbs on top.
- Bake for about 20 minutes until top is browned.