Barbecue pulled pork mac and cheese

I never get the side of mac and cheese just because it seems like having two meals and my stomach can only handle one, but boy this looks really good. Omg I just used this recipe tonight for my family and they all loved it!!!!!! Amazing recipe! I will be using this again soon! I also used about 2 cups of pork and will use 3 cups next time. EASY and so Hearty with a green salad! This was sooo easy and sooo good! I was out of panko so just used plain and used up all my cheese ends. Can you freeze this recipe?

Can I divide and freeze a batch to reheat in the oven? Obviously adjusting cook time..

Ohhhh, YUM!!! I have some pulled pork my husband smoked that I need to use up. Definitely making this tonight for my boys. Thanks for the recipe. I definitely want to make this tomorrow. If I made it in advance and put it in the fridge, would I go through step 5 and then add the pork and cheese to heat again later? I followed this recipe. Mac and cheese typically comes as a side dish at BBQ restaurants, but this recipe switches things up a bit — making mac and cheese the main course. Get the recipe here. Recipe by Culinary Concoctions by Peabody.

Your email address will not be published. For added flavor, I drizzled the top with even more BBQ sauce. I have to admit that the idea for this recipe actually came from a local BBQ joint. They call their recipe Piggy Mac and I find the name totally adorable. I had to make my own version using my husbands pulled pork recipe and a simple sharp cheddar mac and cheese.

I went with a simple cheese sauce because I wanted there to a nice balance between sharp cheese and sweet BBQ sauce. The mac and cheese was super creamy and the pulled pork was full of BBQ flavor. Oh man, I could go on for hours about this ginger ale. Just go find yourself a bottle and taste the deliciousness. I swear you will like it! Looking for more mac and cheese recipes? Try my five cheese mac and cheese , beer bratwurst macaroni and cheese or my gorgonzola bacon mac and cheese.

Pulled Pork Mac-n-Cheese with Garlic Crumbs

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. If you want to use your instant pot add your pork shoulder, yellow onion, and ginger ale to the Instant pot. Do manual time for 75 minutes and natural release. After it's been released follow the below directions. Pull the pork roast out of the slow cooker or instant pot, add to a large plate and shred with two forks.

Pour out the juice from the slow cooker or Instant pot and add shredded pork back to the slow cooker or Instant pot. 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. Add in elbow macaroni and cook just until al dente following box directions. Drain pasta and set aside while you prepare the cheese sauce.

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.

• Pulled Pork Mac and Cheese.
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Add macaroni and cheese to the prepared dish and top with pulled pork. Sprinkle on a little extra cheese if desired. We actually JUST had it this weekend! Such a perfect over the top delicious comfort food!

• Pulled Pork Macaroni and Cheese Recipe.
• Preparation!
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Love that you called it piggy mac! This looks like a winner! Love this especially the name Piggy Mac!

That looks amazing! Great combination of flavors! Pulled Pork: Place the pork into a 2-inch hotel pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a F convection oven for hours, or until the pork is fork tender and the meat can be pulled easily apart.

Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet or 2-inch hotel pan and refrigerate to cool to below 41 F.