Pulled Pork Mac And Cheese

Name: Pulled Pork Mac and Cheese (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs Pork shoulder; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup BBQ sauce; 1 lb Elbow macaroni; 1/2 cup Butter; 1/2 cup All-purpose flour; 4 cups Milk; 4 cups Shredded cheddar cheese; 1/2 tsp Salt; 1/4 tsp Black pepper

⏱1h 30m

👥6

🔥650 cal

Easy

🍽️American

A comforting and flavorful mac and cheese featuring tender pulled pork. This recipe uses readily available ingredients and is perfect for a weeknight meal.

3 lbs Pork shoulder

1 tbsp Paprika

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Salt

See all 14 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥650 cal

Easy

🍽️American

A comforting and flavorful mac and cheese featuring tender pulled pork. This recipe uses readily available ingredients and is perfect for a weeknight meal.

#Comfort Food #Family Friendly #Pork #Mac and Cheese

Instructions

Preheat oven to 325°F (160°C).
Rub the Pork with Paprika, Garlic powder, Onion powder, Salt, and Black pepper.
Place the Pork in a slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until it is very tender.
Shred the Pork using two forks and mix with the BBQ Sauce.
Cook the Elbow macaroni according to package directions. Drain.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Cheddar cheese, Salt, and Black pepper until the cheese is melted and the sauce is smooth.
Combine the cooked macaroni and shredded Pork with BBQ Sauce into the cheese sauce. Stir well.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.

Ingredients

3 lbs 1.36 kg Pork shoulder
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 240 mL BBQ sauce
1 lb 450 g Elbow macaroni
1/2 cup 115 g Butter
1/2 cup 60 g All-purpose flour
4 cups 950 mL Milk
4 cups 400 g Shredded cheddar cheese
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper

Equipment

Slow cooker
Large saucepan
9x13 inch baking dish
Fork

Instructions

Preheat oven to 325°F (160°C).
Rub the Pork with Paprika, Garlic powder, Onion powder, Salt, and Black pepper.
Place the Pork in a slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until it is very tender.
Shred the Pork using two forks and mix with the BBQ Sauce.
Cook the Elbow macaroni according to package directions. Drain.
In a large saucepan, melt the Butter over medium heat. Whisk in the All-purpose flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in the Cheddar cheese, Salt, and Black pepper until the cheese is melted and the sauce is smooth.
Combine the cooked macaroni and shredded Pork with BBQ Sauce into the cheese sauce. Stir well.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 20-25 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 650

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Pulled Pork Mac And Cheese

Pulled Pork Mac And Cheese

Ratings & Reviews

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