Recipe Details

BBQ Pork Mac n’ Cheese

Prep Time: 10 minutes
Cook Time: 8 hours, 10 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2-3 pounds pork shoulder, cut into 3 pieces*
1 18-oz bottle barbecue sauce, (any variety or preference)
12 ounces elbow macaroni, or another small pasta
1 tablespoon olive oil
1/2 red onion, finely chopped
3/4 cups half & half
1 1/2 cups Fontina cheese, shredded (Can substitute white cheddar)
Kosher salt and pepper

Cooking Directions

Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.

After 8 hours, using two forks, shred the pork while it’s still in the slow cooker. Once shredded, let it rest in the slow cooker with the remaining BBQ sauce.

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.

Return the pot to the stove over low heat and add the olive oil. Once the oil is warm, add the onion, season with salt and cook until golden brown, about 5-7 minutes. Stir in the half and half. When the mixture just begins to simmer, add the cheese and whisk until smooth.

Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add a few tablespoons of the reserved pasta water and stir to combine. Taste and season with additional salt as needed.

Evenly distribute the pasta to 6 serving bowls and add a serving of the shredded BBQ pulled pork on top of the pasta and serve. Reserve the additional pulled pork for leftovers.

 

Serves 6, plus extra pulled pork as leftovers

*You can also use your favorite pre-packaged pulled pork in lieu of making it in the slow cooker. Prepare the pork to the package directions, and place on top of macaroni and cheese once cooked.

Serving Suggestions

An arugula or spinach salad is a fresh accompaniment to the savory macaroni and cheese.

Nutrition Information

Calories: 660 calories
Protein: 40 grams
Fat: 28 grams
Sodium: 930 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 11 grams
Carbohydrates: 61 grams
Fiber: 2 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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