Recipes

Pulled Pork Mac and Cheese

By Mary Berg

Published: 

Pulled Pork Mac and Cheese
Serves
6-8

Ingredients

For the Pulled Pork

  • 500g (approx.) boneless pork shoulder or butt
  • 2 teaspoons brown sugar
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • 2 cups low sodium chicken broth
  • ½ cup store-bought BBQ sauce

For the Mac and Cheese

  • Salt
  • 350g macaroni
  • 2 tablespoons butter
  • 1 garlic clove
  • 2 tablespoons all-purpose flour
  • 2 cups milk, warmed
  • 1 teaspoon Dijon mustard
  • 2 cups grated extra old white cheddar
  • ½ cup grated Parmigiano Reggiano cheese, optional
  • Thinly sliced green onions or chives, for garnish

Directions

  1. Heat your oven to 300ºF and place a Dutch oven over medium-high heat.
  2. Cut the pork into approx. 3-inch cubes and transfer to a sheet pan. In a small bowl, stir together the brown sugar, chili powder, garlic powder, cumin, salt, and pepper. Scatter the seasoning all over the pork, rolling and pressing the pork into any seasoning that has fallen off.
  3. Add the oil to the Dutch oven and sear the pork until a golden-brown crust forms, about 2 minutes per side. Once browned, carefully pour in the broth, add any remaining spice mixture, and bring to a simmer. Cover the pot with the lid and transfer to the oven to braise for 3 ½ hours or until very tender and falling apart. Set aside to rest for 30 minutes.
  4. Remove the pork from the braising liquid and, using two forks, pull and shred the pork. Add on the barbecue sauce and a few splashes of the braising liquid if you’d like a sloppier consistency. Set aside.
  5. Heat your oven to 425ºF and lightly grease a 3-litre casserole dish with non-stick cooking spray.
  6. Bring a large pot of salted water to a boil then add the pasta and cook 1 minute less than the package directions or until the pasta is just slightly under al dente. Drain the pasta and set aside.
  7. Meanwhile, melt the butter in a large saucepan over medium heat. Grate in the garlic and cook for 30 seconds then sprinkle over the flour and whisk to combine. Toast for 1 minute then, while continuing to whisk, slowly pour in the warm milk. Season with salt and pepper and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes. When thickened, turn the heat down to low and whisk in the mustard and cheeses.
  8. Transfer the mac and cheese to the prepared casserole dish and top with the pulled pork. Bake for 20 to 25 minutes or until golden brown and the pulled pork is a little crispy on top. Allow the mac and cheese to rest for a few minutes before serving scattered with the green onions or chives.

Recipe note: If you would like to cook this pulled pork in a slow cooker, I would still suggest searing the pork. This is not totally necessary, but it does add flavour. Either way, place the seasoned pork into a slow cooker and pour enough broth around it to come about halfway up the side. Cover and cook on LOW for 6 hours.