Description
Pulled Pork Mac and Cheese is the ultimate comfort food mashup—creamy, cheesy pasta layered with tender BBQ pork and baked to perfection. It’s an easy, hearty dish ideal for family dinners, parties, or make-ahead freezer meals.
Ingredients
Scale
For the Pulled Pork
- 4 pounds boneless pork shoulder, fat trimmed
- 1 large yellow onion, sliced
- 1 (12-ounce) can ginger beer or ginger ale (Vernors preferred)
- 1–2 cups BBQ sauce, to taste
For the Mac and Cheese
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 4 cups shredded sharp cheddar cheese
Instructions
- Cook the Pork: Place the pork shoulder and sliced onion into a slow cooker or Instant Pot and pour in the ginger beer. For a slow cooker, cook on low for 5 hours. For the Instant Pot, cook on high pressure for 75 minutes and allow natural release. Once cooked, shred the pork using two forks and discard any large pieces of fat. Return the shredded pork to the pot, stir in BBQ sauce, and keep warm.
- Boil the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a large skillet over medium heat, melt the butter and whisk in the flour to form a roux. Slowly pour in the warmed milk, whisking continuously until smooth. Reduce heat and stir until the sauce thickens. Stir in the shredded cheddar cheese and continue stirring until fully melted.
- Combine Pasta and Cheese: Add the drained macaroni into the cheese sauce and stir until evenly coated.
- Assemble the Dish: Preheat your oven to 350°F and grease a 9×13-inch baking dish. Pour the macaroni and cheese mixture into the dish and spread evenly. Top with a generous layer of pulled pork and sprinkle additional cheese on top if desired.
- Bake and Serve: Bake uncovered for about 15–20 minutes, until the dish is bubbly and heated through. Drizzle with extra BBQ sauce before serving, if desired.
Notes
- For extra heat, stir in chopped jalapeños into the cheese sauce. You can substitute ginger beer with cola or root beer for a sweeter flavor. This dish freezes well—store in airtight containers for up to 3 months. If using pre-made pulled pork, be mindful of sodium levels and sweetness in BBQ sauces.
- Prep Time: 20 minutes
- Cook Time: 5 hours (slow cooker) or 75 minutes (Instant Pot) + 20 minutes baking
- Category: Main Dish
- Method: Baked, Slow Cooked or Pressure Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion
- Calories: 1155
- Sugar: 23g
- Sodium: 1184mg
- Fat: Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 15g (approximate)
- Trans Fat: 0.2g
- Carbohydrates: 86g
- Fiber: 3g
- Protein: 99g
- Cholesterol: 277mg