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.
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.
Love this Pulled Pork Mac and Cheese?
Looking for more mac and cheese recipes?
- Love cheese and even more cheese? Try my five cheese mac and cheese.
- Want a fun German twist to mac and cheese? Try my beer bratwurst macaroni and cheese.
- Need bigtime flavor? Try my gorgonzola bacon mac and cheese.
- Craving some hearty flavor? Try my Poblano Macaroni and Cheese.
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.
Ingredients
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
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 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 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
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.
Instant Pot Dr. Pepper Pulled Pork ⋆ Sugar, Spice and Glitter
Sunday 21st of June 2020
[…] Pulled Pork Mac and Cheese […]
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!