Bbq Pulled Pork Mac Recipe
House smoked BBQ pulled pork
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Ingredients
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Pulled Pork
Mac & Cheese
Topping & Finish
Method
Pulled Pork
- 1
Prep the rub & pork
Combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne in a bowl to make the dry rub. Trim excess silvery skin and large exterior fat caps from the pork shoulder, leaving a thin fat layer for moisture. Pat the meat dry, then massage the dry rub all over the pork, pressing it into crevices. Let the rubbed pork sit refrigerated for 1–4 hours (or overnight) to let the rub adhere.
- 2
- 3
Smoke the pork
Place the pork shoulder on the smoker fat-side up. Smoke at 225°F until the internal temperature reaches ~165°F (74°C); this typically takes 4–6 hours depending on size. Every 45–60 minutes spritz the pork with a mixture of apple juice and apple cider vinegar (mix 3:1 apple juice to vinegar) to maintain moisture and help bark develop.
- 4
Wrap and finish to tenderness
Once the pork hits ~165°F and has a good bark, wrap tightly in heavy-duty foil with 1 cup apple juice and a splash of apple cider vinegar sealed inside the foil packet (this speeds the stall). Return to the smoker/oven and continue cooking until internal temperature reaches 195–203°F (90–95°C) and the meat is fork-tender (probe slides in easily), about 2–3 more hours.
- 5
Rest & shred
Remove the wrapped pork and let rest, still wrapped, for at least 30–60 minutes to redistribute juices. Unwrap, reserve any juices, and using two forks or meat claws shred the pork into bite-size strands. Mix the shredded pork with 1.5 cups house BBQ sauce and 2–4 tbsp reserved juices/apple cider vinegar to taste to keep it moist; reserve about 1/2 cup of the dressed pork for topping the mac if you want a layered look. Keep warm (covered) until assembly.
Mac & Cheese
- 6
Cook the pasta
Bring a large pot of water to a rolling boil and add 2 tbs kosher salt. Add the elbow macaroni and cook until just shy of al dente (about 1–2 minutes under package directions). Drain the pasta and reserve 1/2 cup of the pasta cooking water. Set pasta aside while you make the sauce.
- 7
Make the roux
In a large heavy-bottomed saucepan over medium heat, melt 4 tbs unsalted butter. Add 4 tbs all-purpose flour and whisk constantly for 90 seconds to 2 minutes to cook off the raw flour taste, forming a pale roux.
- 8
Build the béchamel
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a splash at a time, smoothing out lumps. Bring mixture to a gentle simmer and cook, stirring frequently, until it thickens enough to coat the back of a spoon (3–5 minutes).
- 9
Season the sauce
Stir in 1 tsp dry mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/4 tsp cayenne, and 1 tsp black pepper. Taste and add a pinch more kosher salt if needed (the cheese and reserved pork may add salt later). Keep sauce over low heat so it stays hot but not boiling.
- 10
Add the cheese
Remove the sauce from heat. Gradually stir in 4 cups shredded sharp cheddar and 1 cup shredded gruyère, mixing until melted and smooth. If the sauce seems too thick, whisk in up to 1/2 cup reserved pasta water a little at a time until it reaches a creamy consistency that will coat pasta.
- 11
Combine pasta & pork
Fold the drained pasta into the cheese sauce until evenly coated. Fold in about 2 to 2 1/2 cups of the dressed pulled pork (reserve the remainder for topping), distributing pockets of meat throughout the mac. Adjust seasoning with salt, pepper, or a splash more Worcestershire/apple cider vinegar if desired.
Topping & Finish
- 12
Assemble into baking dish
Preheat oven to 375°F (190°C). Spoon the mac & cheese with mixed-in pork into a 9x13-inch or equivalent baking dish, smoothing the top. Sprinkle the reserved 1/2 cup extra cheddar evenly over the surface if using.
- 13
Prepare breadcrumb topping
In a small bowl combine 1 cup panko breadcrumbs, 2 tbs melted butter and 2 tbs chopped fresh parsley; toss to coat. Evenly sprinkle the panko mixture over the mac & cheese.
- 14
Bake & glaze
Bake in the preheated oven for 15–20 minutes, until the topping is golden and the dish is bubbly. For a deeper color, broil for 1–2 minutes watching carefully to avoid burning. Remove from oven and immediately drizzle the top with 1/2 cup extra house BBQ sauce in a thin ribbon or in small dollops; use the reserved pulled pork for a finishing mound if desired.
- 15
