Nothing pairs better with melted mac and cheese than the taste of barbecue. This dish combines fork-tender barbecue pulled pork with the cheesiest mac and cheese for a flavor you and your family will love.
If you visit the site often, you’ll know I’m kind of crazy about Mac and Cheese–in all its varieties. I’m always experimenting with new flavorful combinations and cooking techniques for this classic comfort dish because it’s my kids’ favorite, whether as a side or a main. And I don’t want them to get tired of something that’s so easy to fix that makes them so supremely happy!
From my Best Creamy Baked Mac and Cheese to my Spicy Mac and Cheese, and now my Pulled Pork Mac and Cheese—I only get quiet but approving nods and MMMMMMs with every mac and cheese dish I cook, which is the highest form of flattery, coming from them!
How to Make Your Pulled Pork Fork Tender
First, this recipe calls for “fat trimmed” pork shoulder, but really, I’m only referring to, say, a huge, yucky fat cap with too much extra fat on it. If your pork shoulder has that, then by all means, trim it away. Otherwise, leave the fat intact because no meat can get fork-tender and flavorful without it. Fat IS flavor. You need that. So don’t remove the fat. And if there’s not much of a fat cap, leave it alone or even “bard” it by adding a bit of raw bacon and securing it to the top of the pork roast cut so it can melt down into the meat and flavor it as it cooks. That’s why it’s there.
The beer or ale component adds significant flavor to your sauce. Think of how effervescent beer is. Like wine in a spaghetti sauce, beer in a barbecue sauce wakes up the tomato and onion flavors and activates the sugars, making them come alive. Meat caramelizes as it cooks and the sugars rise to the surface of the meat. That’s why roasting meats makes them brown!
How do I prep and store this mac and cheese?
You can make your cheese sauce ahead of time and refrigerate it; doing so will shave down your cooking time significantly. If you have leftovers you may refrigerate for three days and freeze for three months.
Serving Suggestions
What goes nicely with barbecued pulled pork and mac and cheese? Everything! But especially my Fresh Corn Salad, some Fried Green Tomatoes, and, for dessert, my Cherry Crumble Tortoni.
Pulled Pork Mac and Cheese
Ingredients
- 4 pounds boneless pork shoulder fat trimmed
- 1 large yellow onion sliced
- 1 (12 ounces) can ginger beer or ale
- 1-2 cups BBQ sauce plus extra for drizzling
- 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
- Prepare the pork: Place the pork shoulder and sliced onion in a slow cooker. Pour the ginger beer over the pork. Cover and cook on low for 8-10 hours until the pork is tender and shreds easily.
- Shred the pork: Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix in 1 cup of BBQ sauce, adding more to taste. Set aside the shredded pork.
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large pot, melt the butter over medium heat. Sprinkle in the flour and whisk for about 1 minute to form a roux. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Cook until the sauce thickens.
- Combine macaroni and cheese sauce: Add the shredded cheddar cheese to the sauce, stirring until melted and smooth. Fold in the cooked macaroni until well coated with the cheese sauce.
- Assemble and bake: Layer half of the mac and cheese in a baking dish. Top with half of the shredded pork. Repeat the layers. Drizzle with additional BBQ sauce and bake for 10 mins.
- Serve and enjoy!
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