Pulled Pork Mac N' Cheese Recipe
Make Pulled Pork Mac N' Cheese Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork
Mac and Cheese
Topping
Method
Pork Preparation
- 1
Season the Pork
In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper. Rub this mixture all over the pork shoulder.
- 2
Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add apple cider vinegar and water. Cook on low for 8 hours or until the pork is tender and easily pulled apart.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Set aside.
Mac and Cheese Preparation
- 4
Cook the Macaroni
In a large pot, bring salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 5
- 6
Combine Macaroni with Cheese Sauce
Add the cooked macaroni to the cheese sauce and stir until well coated. Fold in the shredded pork.
Topping Preparation
- 7
Prepare the Topping
In a small bowl, mix together bread crumbs, grated parmesan cheese, and melted butter.
- 8
Top the Mac and Cheese
Transfer the mac and cheese mixture to a baking dish and sprinkle the breadcrumb topping evenly over the top.
Baking
- 9
Bake the Dish
Preheat the oven to 350°F (175°C). Bake the mac and cheese for 25-30 minutes or until the topping is golden brown and crispy.
