There's something undeniably magical about combining smoky, tender pulled pork with creamy, cheesy mac and cheese. It's a culinary mashup that hits all the right notes – savory, sweet, smoky, and comforting. This BBQ Pulled Pork Mac recipe is a surefire way to impress your friends and family, whether you're hosting a backyard barbecue or simply craving a hearty, satisfying meal. Plus, its a great way to use up leftover pulled pork – if you ever have any!
The key to great BBQ Pulled Pork Mac is, of course, the pulled pork itself. We're talking about a perfectly smoked pork shoulder, rubbed with a blend of savory spices and cooked low and slow until it's fall-apart tender. Then, we're mixing it with a rich, creamy mac and cheese made with sharp cheddar, Gruyere (optional, but highly recommended!), and a touch of Parmesan. It’s a symphony of flavors and textures that will leave you wanting more. What does that mean for you? It means everyone will want seconds!
One of my friends once told me about their disastrous attempt at making mac and cheese – it ended up grainy and bland. So, I'm here to share all my secrets to avoiding that heartbreak. From the perfect roux to the right cheese blend, I'll guide you through each step to ensure your mac and cheese is nothing short of perfection. Add smoky, succulent pulled pork, and you have a dish that’s sure to wow.
Required Equipments
- Smoker
- Large Pot
- Dutch Oven or Large Skillet
- Mixing Bowls
- Whisk
- Grater
BBQ Pulled Pork Mac: A Flavor Explosion You Won't Forget: Frequently Asked Questions
BBQ Pulled Pork Mac: A Flavor Explosion You Won't Forget
Indulge in BBQ Pulled Pork Mac, a mouthwatering fusion of smoky pulled pork and creamy mac and cheese. This recipe delivers an unforgettable flavor experience, perfect for gatherings or a comforting family meal!
⏳ Yield & Time
Yield: 6-8 servings
Preparation Time: 30 minutes
Cook Time: 540 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pork Shoulder: Trim any excess fat from the pork shoulder, but leave a thin layer for flavor. Generously rub the pork shoulder with your favorite BBQ rub, ensuring it's fully coated.
- Smoke the Pork: Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and cook for about 8-10 hours, or until the internal temperature reaches 203°F (95°C). Use a meat thermometer to check the temperature.
- Rest the Pork: Once the pork is cooked, remove it from the smoker and wrap it tightly in butcher paper or aluminum foil. Let it rest for at least 1 hour. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork. Trust me on this, it's important.
- Pull the Pork: After resting, unwrap the pork shoulder and use two forks to shred the meat. Discard any large pieces of fat or bone. Toss the pulled pork with your favorite BBQ sauce.
- Cook the Macaroni: While the pork is smoking, cook the macaroni according to the package directions. Drain the macaroni and set aside.
- Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (this is called a roux).
- Add the Milk and Cream: Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for 5-7 minutes, until the sauce has thickened slightly. Watch carefully; nobody likes burnt milk!
- Incorporate the Cheese: Remove the pot from the heat and stir in the shredded cheddar cheese, Gruyere (if using), and Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg to taste. Don't overcook at this stage!
- Combine Mac and Cheese: Add the cooked macaroni to the cheese sauce and stir gently to coat. Be careful not to mash the macaroni.
- Add Pulled Pork: Gently fold in the BBQ pulled pork into the mac and cheese, distributing it evenly. Reserve some pulled pork for topping, if desired.
- Bake (Optional): For an extra layer of flavor, transfer the mac and cheese to a baking dish. Top with additional shredded cheese and reserved pulled pork. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. I like to broil for the last 2 minutes for a crispy top
- Serve and Enjoy: Let the mac and cheese cool slightly before serving. Garnish with chopped green onions or a sprinkle of extra BBQ rub, if desired. Dig in and enjoy every mouthwatering bite!
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- Use your favorite BBQ sauce, but a smoky or sweet sauce works best.
- If you don't have Gruyere, you can substitute with Monterey Jack or Fontina.
🍎 Nutrition
Calories: 750 kcal
Protein: 40g
Fat: 45g
Carbohydrates: 55g
Fiber: 3g
Calcium: 350mg
