Bbq Sundae Recipe

Trim and Rub

Trim excess fat from the pork shoulder, leaving a thin fat cap. Mix kosher salt, black pepper, brown sugar, smoked paprika, garlic powder and onion powder in a bowl. Brush pork with yellow mustard to help the rub adhere. Generously massage the dry rub all over the pork, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to overnight.

Prepare Smoker

Preheat smoker to 225°F (107°C). Add hickory or oak wood chips/chunks according to your smoker instructions. Mix apple cider vinegar and water in a spray bottle or mop. Place pork on the smoker fat-side up and insert a meat probe if available.

Smoke and Mop

Smoke the pork until internal temperature reaches about 165°F (74°C), spraying or mopping with the vinegar-water mixture every 45–60 minutes to keep the surface moist and encourage smoke ring development. This typically takes 4–6 hours depending on size.

Wrap and Finish

When pork hits 165°F and has good bark, wrap tightly in foil or butcher paper and return to the smoker. Continue until internal temperature reaches 195–205°F (90–96°C), about another 2–4 hours. Remove and let rest in the wrap for 45–60 minutes to redistribute juices.

Shred and Sauce

Unwrap the pork and shred with forks or meat claws, removing any large pieces of fat. Toss shredded pork with 1/2 to 1 cup of Lonestar BBQ sauce (see sauce directions) to taste and keep warm until assembly.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), water and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 8–12 minutes until slightly thickened and flavors meld. Taste and adjust salt, sweetness or acidity. Keep warm and reserve about 1/2 cup to drizzle when assembling the sundaes.

Cook Pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook 1–2 minutes shy of package directions (al dente). Drain and set aside.

Make Roux and Sauce

In the same pot, melt 4 tbs unsalted butter over medium heat. Add 4 tbs flour and whisk continuously for 1–2 minutes to cook the flour (don't brown). Slowly whisk in 3 cups whole milk until smooth. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 5–7 minutes. Whisk in Dijon mustard, salt and pepper.

Add Cheese

Reduce heat to low and add shredded sharp cheddar and smoked gouda a handful at a time, stirring until melted and smooth. Stir in cream cheese if using for extra creaminess. If sauce is too thick, thin with up to 2 tbs water or additional milk.

Combine and Finish

Fold cooked macaroni into the cheese sauce until fully coated. If using, toast panko in 1 tbs butter in a small skillet until golden and sprinkle over mac & cheese before assembly. Keep warm.

Render Bacon and Sauté Aromatics

In a large skillet or Dutch oven over medium heat, cook diced bacon until some fat renders and edges brown, about 5 minutes. If using smoked turkey, heat a tablespoon of oil instead. Add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer Greens

Add chopped collards to the pot (they will wilt — add in batches if needed). Pour in 1 cup chicken or vegetable stock and bring to a simmer. Stir in apple cider vinegar, red pepper flakes, salt and black pepper. Cover and simmer gently until greens are tender, 20–30 minutes. Adjust seasoning to taste.

In a medium bowl combine shredded cabbage and shredded carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt and black pepper. Pour dressing over cabbage and carrots and toss to combine. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning before assembling sundaes.

Prepare Pickles

Slice pickles if needed. Drain any excess liquid so they don't make the sundae watery.

Assemble BBQ Sundae

Create individual sundaes (serves about 6): In a shallow bowl or jar, place 1 generous scoop (about 1 cup) of mac & cheese as the base. Top with 3/4 to 1 cup warm pulled pork (tossed with Lonestar sauce). Add a heaping 1/3 cup collards and 1/3 cup coleslaw on top or to the side. Arrange 2–3 tablespoons sliced pickles on the top. Drizzle 1–2 tablespoons Lonestar BBQ sauce over the pork and a small pat of extra shredded cheddar or 2 tablespoons warm cheese sauce if desired. Garnish with chopped parsley. Serve immediately while warm.

Make-Ahead and Serving Notes

Pulled pork, sauce, mac & cheese and collards can be made ahead and reheated gently before assembly. Keep coleslaw chilled until ready to top so it stays crisp. For sharable platter style, layer mac & cheese, pork, collards and slaw on a large tray and let guests assemble their own.