Boston’s Best Smoked Pork Mac & Cheese Recipe

Prep and Rub

Pat the pork shoulder dry with paper towels. Rub with olive oil, then evenly coat with kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Let sit at room temperature for 30 minutes or refrigerate for several hours for deeper flavor.

Smoke

Preheat your smoker to 225°F (107°C). Place a drip pan with 1 cup water and add apple juice/cider and apple cider vinegar to the pan to maintain humidity. Place pork on the smoker fat side up. Smoke until the internal temperature reaches 195–205°F (90–96°C), about 1.25–1.5 hours per pound (roughly 6–8 hours for a 4 lb shoulder). Maintain smoker temperature and add wood (hickory, oak, or apple) as needed for smoke.

Rest and Pull

Remove the pork when it reaches 195–205°F. Tent loosely with foil and let rest 30–60 minutes. Using forks or gloved hands, shred the pork into bite-sized pieces. Reserve 1 cup of the pork juices to mix with the BBQ sauce or mac as desired.

Combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, minced garlic, chipotle (if using) and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning. Stir in 1/4 to 1/2 cup reserved pork juices (optional) for a looser, meatier sauce. Keep warm.

Cook Pasta

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook 1 minute less than package directions for al dente (usually 7–8 minutes). Drain and set aside. Reserve 1/2 cup pasta water.

Make Roux

In a large heavy-bottomed saucepan over medium heat, melt 6 tbs unsalted butter. Add the flour and whisk continuously for 2 minutes to cook the raw flour taste but not brown it.

Make Sauce

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and whisk until the sauce thickens and starts to bubble, about 6–8 minutes. Reduce heat to low and whisk in Dijon mustard, Worcestershire sauce, sea salt and black pepper.

Add Cheeses

Remove from direct heat. Whisk in softened cream cheese until smooth. Gradually add shredded sharp cheddar and white cheddar in small batches, stirring until melted and silky. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency. Stir in grated Parmesan if using.

Combine Pasta and Sauce

Fold the drained pasta into the cheese sauce until evenly coated. Taste and adjust seasoning.

Preheat oven to 375°F (190°C). Place Ritz crackers in a zip-top bag and crush with a rolling pin until fine crumbs form (or pulse in a food processor). Combine crushed crackers with 4 tbs melted butter, chopped parsley and 1/4 tsp kosher salt until evenly moistened.

Assemble

Preheat oven to 375°F (190°C) if not already on. In a large mixing bowl or directly in a 9x13-inch baking dish, combine the mac & cheese with 3 cups of the shredded pulled pork and 1/2 to 3/4 cup of the Chef's BBQ Sauce (toss to distribute). Spread evenly in the baking dish. Sprinkle 1 cup extra shredded cheddar over the top if desired.

Top and Bake

Evenly sprinkle the buttered Ritz cracker crumbs over the mac & cheese and pork. Bake uncovered at 375°F (190°C) for 20–25 minutes, until heated through, cheese is bubbling and the topping is golden. For extra browning, broil 1–2 minutes—watch closely to prevent burning.

Finish

Remove from oven and let rest 5 minutes. Drizzle additional Chef's BBQ Sauce over portions if desired and garnish with chopped green onions or parsley. Serve warm.