Pulled Pork Mac and Cheese
This pulled pork mac and cheese is packed full of sharp cheddar cheese and lots of slow is or instant pot pulled pork. For added flavor, I drizzled the top with even more BBQ sauce.
Welcome to the first official mac and cheese recipe of Mac & Cheese Mania! I’m so pumped about this pulled pork mac and cheese. It’s crazy delicious and it’s the perfect mix of cheesy to meaty goodness.
I have to admit that the idea for this recipe actually came from a local BBQ joint. They call their recipe Piggy Mac and I find the name totally adorable.
I had to make my own version using my husbands pulled pork recipe and a simple sharp cheddar mac and cheese.
I went with a simple cheese sauce because I wanted there to a nice balance between sharp cheese and sweet BBQ sauce.
This dish turned out beyond amazing!
The mac and cheese was super creamy and the pulled pork was full of BBQ flavor.
I used my husband’s secret ingredient when I made my pulled pork – Vernors
If you have never had Vernors you’re missing out! It’s not like your normal ginger ale. It’s full of ginger flavor (the type that makes your nose tingle) but doesn’t burn like ginger beer.
Oh man, I could go on for hours about this ginger ale. Just go find yourself a bottle and taste the deliciousness. I swear you will like it!
Ways to jazz up this pulled pork mac and cheese:
- Try using pulled chicken or beef instead of pull 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
Love this Pulled Pork Mac and Cheese?
Looking for more mac and cheese recipes? Try my five cheese mac and cheese, beer bratwurst macaroni and cheese or my gorgonzola bacon mac and cheese.
Pulled Pork Mac and Cheese {Piggy Mac}
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.
Yield: 4 - 6 servings
Prep Time: 45 minutes
Cook Time: 5 hours
Total Time: 5 hours 45 minutes
Ingredients:
For pulled pork:
- 4 pound boneless pork shoulder, fat trimmed
- 1 yellow onion, sliced
- 1 (12 ounce) can ginger beer/ale (I like to use Vernors)
- 1-2 cups BBQ sauce
For mac and cheese:
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk, warmed
- 4 cups shredded sharp cheddar cheese
Directions:
For pulled pork:
In a 6 quart slow cooker add pork shoulder and yellow onion. Pour in ginger ale and cook on low for 5 hours.
If you want to use your instant pot add your pork shoulder, yellow onion, and ginger ale to the Instant pot. Do manual time for 75 minutes and natural release. After it's been released follow the below directions.
Once the pulled pork is tender and can easily be shredded with a fork it's ready.
Pull the pork roast out of the slow cooker or instant pot, add to a large plate and shred with two forks.
Pour out the juice from the slow cooker or Instant pot and add shredded pork back to the slow cooker or 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.
For mac and cheese:
Preheat oven to 350 degrees and spray a 9x13 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 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.
Absolutely gorgeous recipe! I love it!
What a great pizza! I love this combo of flavors! How fun that you’re heading to SF – one of my favorite cities! Enjoy!
Oh my, I need this pizza! My eldest son is a sucker for bbq pizza and would be thrilled if I made this for him.
I just love French bread pizza! 🙂 And this BBQ version sounds delicious! Love all the smokiness happening here.
Such an amazing pizza!! I can’t wait to make it for my family!
I have been needing a chance up on my pizza night! This is just what we need!
We love French bread pizza! This will be gone in a flash here!