Ingredients
For the Pulled Pork:
• 2 pounds pork shoulder (or pork butt)
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup barbecue sauce (store-bought or homemade)
• 1/2 cup chicken broth (optional for cooking)
For the Mac and Cheese:
• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk (whole or 2%)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional)
• 1/2 cup breadcrumbs (for topping)
Instructions
Prepare the Pulled Pork
• Season the pork by mixing paprika, brown sugar, garlic powder, onion powder, salt, and black pepper, then rubbing the mixture all over the pork shoulder.
• Cook the pork in a slow cooker on low for 8 hours or high for 4–5 hours, or cook it in the oven at 300°F (150°C) for 3–4 hours covered with foil.
• Shred the pork with two forks once tender and mix it with barbecue sauce.
Prepare the Mac and Cheese
• Cook the elbow macaroni in salted boiling water until al dente, then drain.
• Melt butter in a pot, stir in flour to form a roux, and cook for 1 minute.
• Slowly whisk in milk and cook until thickened.
• Stir in cheddar, mozzarella, Dijon mustard, smoked paprika, salt, and pepper until smooth.
• Add the cooked macaroni to the cheese sauce and mix well.
Assemble and Bake
• Fold the pulled pork into the mac and cheese mixture.
• Transfer everything into a greased 9×13 inch baking dish.
• Sprinkle breadcrumbs on top.
• Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly.
Serve
• Let it cool for a few minutes, then serve.
- Prep Time: 15
- Cook Time: 180