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.
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.
Can I make this in a slow cooker or an Instant Pot?
Yes! I added directions on how to do this 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.
Can I change up this recipe?
- 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
How can I store this 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 in the refrigerator.
To re-heat you can easily use the microwave or cover with foil and bake at 350 fro about 20 minutes or until warmed throughout.
This is also freezers really well. Just add the leftovers to a freezer-safe air-tight container and store for up to 3 months.
Love this Pulled Pork Mac and Cheese?
Looking for more mac and cheese recipes?
- five cheese mac and cheese
- beer bratwurst macaroni and cheese
- gorgonzola bacon mac and cheese
- Poblano Macaroni and Cheese
For BBQ 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 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
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. The pork should be tender and easily shreddable with a fork.
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1941Total Fat: 124gSaturated Fat: 57gTrans Fat: 2gUnsaturated Fat: 52gCholesterol: 440mgSodium: 2190mgCarbohydrates: 83gFiber: 3gSugar: 45gProtein: 116g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.