Pulled Pork Mac N' Cheese Recipe

Prepare and season pork

Trim excess fat from the pork shoulder and pat dry. In a small bowl combine smoked paprika, brown sugar, ground cumin, kosher salt and black pepper. Rub the spice mixture all over the pork, then set aside for 10 minutes to absorb.

Sear and braise

Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Remove pork and add the whole onion (quartered) and garlic cloves to the pot; cook 2–3 minutes to soften. Deglaze with apple cider vinegar scraping up browned bits.

Slow cook

Return the pork to the pot. Add water or chicken broth and 2 tablespoons of barbecue sauce. Cover and either: simmer on low (partially covered) for 2.5–3 hours until fork-tender, or place in a 300°F (150°C) oven covered for 3–4 hours. Check halfway and spoon juices over pork.

Shred and finish

Transfer pork to a cutting board and shred with two forks. Discard large pieces of fat and the onion. Mix shredded pork with the remaining 1 tablespoon barbecue sauce to taste; reserve 1/2 cup of braising liquid to moisten the pork if needed. Keep warm while you make the mac and cheese.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Drain and reserve 1/2 cup pasta cooking water. Return pasta to the pot or a large mixing bowl.

Make roux

In a separate medium saucepan melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to form a blond roux (do not let it brown).

Make cheese sauce

Slowly whisk in whole milk and heavy cream, a little at a time, until smooth. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5–7 minutes, whisking frequently. Stir in Dijon mustard, Worcestershire sauce, salt, pepper and optional hot sauce.

Incorporate cheeses

Lower heat to low. Add cream cheese and whisk until melted and smooth. Remove from heat and stir in shredded sharp cheddar, medium cheddar, and grated Parmesan in batches until melted and smooth. If sauce feels too thick, whisk in up to the reserved 1/2 cup pasta water a few tablespoons at a time to reach a creamy consistency.

Combine pasta and sauce

Pour cheese sauce over the drained pasta and stir to coat evenly. Taste and adjust seasoning as needed. Fold in about 1 to 1 1/2 cups of the shredded pulled pork (reserve some for topping) so pork is distributed through the mac and cheese.

Prepare topping

Preheat oven broiler to medium-high (or oven to 375°F/190°C if baking covered). In a small bowl combine panko breadcrumbs, melted butter and smoked paprika. Toss to coat. If using extra cheddar, mix it with breadcrumbs or reserve for sprinkling.

Assemble and bake

Transfer mac and cheese with pork into a 9x13-inch baking dish (or similar). Top evenly with remaining shredded pork, extra cheddar (if using) and the panko mixture. Bake in preheated 375°F (190°C) oven for 15–20 minutes until bubbly and golden, or place under broiler 2–4 minutes to brown the top — watch closely to avoid burning.

Finish and serve

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over top. Serve warm, portioned to desired servings.