Pulled Pork Mac & Cheese

Slow-cooked pork · Baked at 350°F

Creamy baked macaroni and cheese with slow-cooked pulled pork, barbecue sauce, and green onions.

Watch the recipe video on YouTube

Ingredients

Pulled Pork

• 3–4 lb cooked pulled pork, from a larger pork shoulder roast

• ½ cup chicken broth

• 1 tsp Better Than Bouillon Chicken Base

• 1 tsp liquid smoke, optional

Pork Rub

• 2 tsp onion powder

• 2 tsp garlic powder

• 2 tsp smoked paprika

• 1 tsp black pepper

• 1 tsp salt

Mac & Cheese

• 1 lb elbow macaroni

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 3 cups whole milk, or half milk and half half-and-half

• 8 oz shredded cheddar

• 8 oz shredded Colby Jack

• 4 slices white American cheese

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

Assembly

• 2–3 cups pulled pork

• Barbecue sauce for drizzling

• 2 green onions, sliced

Cooking Instructions

1. Pat the pork shoulder dry and season it with the rub. Put it in a slow cooker. Combine the broth, chicken base, and optional liquid smoke, then pour around the pork. Cook on LOW 10–12 hours, until it shreds easily. Shred and reserve 2–3 cups for this dish.

2. Cook the macaroni in salted water until al dente. Drain.

3. Melt the butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and slightly thickened. Add the cheeses, paprika, garlic powder, onion powder, salt, and pepper. Stir until smooth.

4. Stir the cooked macaroni into the cheese sauce. Fold in the pulled pork or layer it on top. Transfer to a greased 9 × 13-inch baking dish.

5. Bake at 350°F for 20–25 minutes, until heated through.

6. Rest 5 minutes and top with a light drizzle of barbecue sauce and sliced green onions.