Pulled Pork Mac N Cheese Recipe

Prepare pork

Pat the pork shoulder dry with paper towels. Trim any excessive exterior fat but leave some for flavor.

Season

Mix kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Rub the spice mixture all over the pork, pressing to adhere.

Sear (optional)

Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork 3–4 minutes per side until browned. This step adds flavor but can be skipped.

Braise

Transfer pork to a slow cooker or the Dutch oven. Add apple cider vinegar and broth around (not over) the pork. If using a Dutch oven, cover and roast in a 150°C (300°F) oven for 3–3.5 hours until fork-tender. If using a slow cooker, cook on low for 6–8 hours or high for 4–5 hours.

Shred and finish

Remove pork to a cutting board, let rest 10 minutes, then shred with two forks. Discard excess fat. Stir in 120 ml barbecue sauce and adjust seasoning with salt/pepper. Reserve about 300 g (roughly 2 cups) shredded pork for combining with the mac; keep remaining for serving if desired.

Cook pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook 1–2 minutes less than package directions (about 7–8 minutes) until just shy of al dente. Drain and reserve 120 ml of pasta cooking water. Set pasta aside.

Make roux

In a large heavy saucepan over medium heat, melt 60 g butter. Add flour and whisk constantly for 1–2 minutes until it smells lightly nutty and the raw flour taste is gone. Do not brown excessively.

Add milk

Gradually whisk in the whole milk and heavy cream, adding a little at a time to avoid lumps. Bring to a gentle simmer while whisking; cook until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Lower heat to low. Stir in softened cream cheese until melted and smooth. Add Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne (if using). Remove from heat and stir in the grated sharp cheddar and white cheddar in batches, stirring until melted and smooth. If sauce is too thick, whisk in reserved pasta water 1–2 tbs at a time to loosen.

Combine with pasta

Fold drained pasta into the cheese sauce until fully coated. Taste and adjust seasoning. Gently fold in the reserved shredded pulled pork (about 300 g) so the pork is evenly distributed.

Prepare topping

Preheat oven to 190°C (375°F). In a small bowl mix panko breadcrumbs, grated Parmesan and melted butter until evenly moistened.

Assemble

Transfer the macaroni-cheese-pork mixture into a 9x13-inch (or similar) shallow baking dish, spreading into an even layer. Sprinkle the panko-Parmesan mixture evenly over the top.

Bake

Bake uncovered for 18–22 minutes until the topping is golden and the edges are bubbling. For an extra-crispy top, broil 1–2 minutes watching closely to avoid burning.

Serve

Let rest 5 minutes. Sprinkle with chopped fresh parsley if using and drizzle extra barbecue sauce over individual portions or serve on the side.