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Pulled Pork Mac and Cheese

This pulled pork mac and cheese is packed full of sharp cheddar cheese and topped with lots of slow cooker or Instant Pot pulled pork. For added flavor, I drizzled the top with even more BBQ sauce.

pulled pork mac and cheese in a white dish sitting on a napkin

If there are two things I love it’s pulled pork and macaroni and cheese. 

Both are so utterly delicious but become even better when you put them together. 

They are literally a match made in heaven. 

I also love calling this piggy mac because it’s the perfect adorable name for this scrumptious dish. 

Plus, who doesn’t love food with a fun nickname? 

I know I do. 

The mac and cheese turns out super creamy and when topped with pulled pork becomes a totally one-dish dinner.

It’s also a great option for parties, family meals, or freezer dishes. 

Pulled Pork Mac and Cheese ingredients photo.

Pulled pork mac and cheese ingredients

For pulled pork:

  • Boneless pork shoulder
  • Yellow onion
  • Ginger beer or ginger ale
  • BBQ sauce

For mac and cheese:

  • Elbow macaroni
  • Unsalted butter
  • Flour
  • Whole milk
  • Shredded sharp cheddar cheese
pulled pork mac and cheese scooped into a bowl

Making this recipe in the Instant Pot

Yes! I added directions on how to cook the pulled pork in the slow cooker or the Instant Pot. 

Both turn out delicious but it’s really more about how much time you have and what you own. 

I also LOVE using Vernor’s ginger ale for this recipe because it’s a nice spicy ginger soda. If you can’t find that I think the best substitute is a spicy ginger beer. 

Substituations and adaptations

  • Try using pulled chicken or beef instead of pulled pork
  • Instead of sharp cheddar cheese try using a milder cheese like Colby jack
  • Add heat by adding chopped jalapeno to the mac and cheese
  • Use Coca-Cola or Dr. Pepper instead of ginger ale in the pulled pork

Storing leftover pulled pork mac and cheese

If you’re going to eat it within a few days you can cover it in plastic wrap or foil and store it in the refrigerator. 

To re-heat you can easily use the microwave or cover with foil and bake at 350 degrees F for about 20 minutes or until warmed throughout. 

This also freezes really well. Just add the leftovers to a freezer-safe air-tight container and store them for up to 3 months. 

pulled pork mac and cheese in a white dish drizzled with bbq sauce

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pulled pork mac and cheese in a white dish drizzled with bbq sauce

Pulled Pork Mac and Cheese

This pulled pork mac and cheese is packed full of sharp cheddar cheese and lots of slow cooker or instant pot pulled pork. For added flavor, I drizzled the top with even more BBQ sauce.
4.54 from 127 votes
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Prep Time 45 minutes
Cook Time 5 hours
Total Time 5 hours 45 minutes
Servings 6 servings

Ingredients

For BBQ Pork

  • 4 pounds boneless pork shoulder fat trimmed
  • 1 large yellow onion sliced
  • 1 (12 ounce) can ginger beer/ale Vernors is my favorite
  • 1-2 cups BBQ sauce

For Macaroni and Cheese

  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk warmed
  • 4 cups shredded sharp cheddar cheese

Instructions

For pulled pork

    Instant pot:

    • To your 6-quart Instant Pot add pork shoulder, yellow onion, and ginger ale.
    • Set manual time for 75 minutes on high.
    • After 75 minutes let the pulled pork NATURAL release.
    • The pork should be tender and easily shreddable with a fork.
    • Pull the pork roast out of the Instant Pot, add to a large plate and shred with two forks. If there are any large chunks of fat just throw them away.
    • Pour out the juice from the Instant Pot and add shredded pork back to the Instant Pot.
    • Add in 1 cup BBQ sauce and stir.
    • Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare the mac and cheese.

    Slow cooker:

    • In a 6-quart slow cooker add pork shoulder and yellow onion. Pour in ginger ale and cook on low for 5 hours.
    • Pull the pork roast out of the slow cooker, add to a large plate and shred with two forks. If there are any large chunks of fat just throw them away.
    • Pour out the juice from the slow cooker and add shredded pork back into the slow cooker.
    • Add in 1 cup BBQ sauce and stir.
    • Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare the mac and cheese.

    For mac and cheese:

    • Preheat the oven to 350 degrees F and spray a 9×13 casserole dish with non-stick spray.
    • Bring a large pot filled with salted water to a boil over high heat.
    • Add in elbow macaroni and cook just until al dente following box directions.
    • Drain pasta and set it aside while you prepare the cheese sauce.
    • Add a large skillet over medium heat and add butter.
    • Once the butter is melted whisk in flour.
    • Slowly whisk in milk until smooth.
    • Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy.
    • Stir in the shredded cheese and stir until completely melted.
    • Turn off the heat and stir in macaroni.
    • Add macaroni and cheese to the prepared dish and top with pulled pork. Sprinkle on a little extra cheese if desired.
    • You will have leftover pulled pork so don't be concerned if it does not all get used.
    • Bake for about 15 minutes just to help warm the mixture through.
    • Drizzle with extra BBQ sauce if desired.

    Video

    Nutrition

    Serving: 1g | Calories: 1155kcal | Carbohydrates: 86g | Protein: 99g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 1184mg | Potassium: 1643mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1110IU | Vitamin C: 2mg | Calcium: 693mg | Iron: 4mg
    Course Main Course
    Cuisine American
    Keyword instant pot bbq pulled pork, instant pot pulled pork, pulled pork mac and cheese, slow cooker pulled pork
    Did you try this recipe?Leave a comment and 5 star review!
    pulled pork mac and cheese pinterest pin.
    Brandy

    About Brandy!

    I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

    Recipe Rating




    Cristin

    Tuesday 10th of January 2023

    Any recipe that uses Vernors is a plus! I make my own bbq sauce but did use half a can of vernors in it and will from now on, everything turned out amazing! I did add 2 other additional shredded cheeses because you can't have too much cheese. Thank you for recipe!

    Allie

    Sunday 18th of October 2020

    So good! I seasoned the pork before going in the slow cooker with salt and pepper and bbq dry seasoning. The Mac and cheese tasted a little bland but mixed with the bbq pulled pork it was perfect.

    Selma Patrick

    Saturday 29th of June 2019

    This sounds delicious! Could it be made the day before, put in the fridge overnite and baked the next day?

    Desarae

    Friday 9th of March 2018

    Just made this for the second time! I added gouda this time! Super yummy. The last time, I made the pork in my instant pot for 75 minutes. It was too tough. Very difficult to shred . This I cooked it for 90 minutes and it was perfect! Thanks for this delicious recipe that I now crave often!

    Desarae

    Sunday 18th of February 2018

    This is getting ready to go in the oven now! I used the instant pot for my pork. Added a 1/3 cup of parmesan cheese to the white cheddar. So far the macaroni is divine. Just about to pull the pork out of the IP. My hubby said we have to make the kids boxed mac and cheese so he can eat this all week!

    nutmegnanny

    Monday 19th of February 2018

    Hi Desarae! I'm so glad everyone enjoyed the meal! That pulled pork is my favorite!

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