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Baked macaroni and cheese in a skillet with pulled pork over the top and drizzled with barbecue sauce.
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5 from 1 vote

Pulled Pork Mac and Cheese

This pulled pork mac and cheese is rich, cheesy, and one of my very favorite comfort foods. Sounds like a weird combo but you will quickly find that mac and pork go together like PB & J!
Prep Time15 minutes
Cook Time45 minutes
Pulled Pork Prep8 hours
Total Time9 hours
Course: Dinner
Cuisine: American
Keyword: Pulled pork mac and cheese
Servings: 6 servings
Calories: 783kcal
Author: Erica Walker

Equipment

  • 1 Crock Pot (Slow Cooker)

Ingredients

For the Pulled Pork:

  • 2-3 pounds pork shoulder (also called pork roast or pork butt)
  • 2 teaspoons kosher salt
  • 2 teaspoons liquid smoke
  • 1/2 cup water

For the Mac and Cheese:

  • 3 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons cornstarch
  • 3 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 cups shredded sharp cheddar cheese divided
  • 2 cups pulled pork (from recipe above or from leftovers)
  • 1/2 cup barbecue sauce

Instructions

For the Pulled Pork:

  • Place the pork shoulder in a slow cooker. Sprinkle salt evenly over all sides and rub it in.
    Pour liquid smoke evenly over the pork. Add water around the pork (not directly over the top).
  • Cover and cook on low for 8 hours, or until the pork is very tender and easily shreds. The internal temperature should reach about 200°F in the thickest part.
  • Shred the pork directly in the slow cooker using two forks, mixing it with the juices. Let it rest uncovered for about 20-30 minutes.
    Measure out 2 cups of shredded pork for the mac and cheese. Set aside.
  • Note: This recipe will likely make more than you need. Store leftover pork in an airtight container or freezer bag and freeze for another meal.

For the Mac and Cheese:

  • Preheat oven to 350°F.
    Bring a large pot of salted water to a boil. Cook macaroni for about 7 minutes (slightly under al dente) or according to package directions. Drain and set aside.
  • Slowly whisk in milk. Continue cooking, whisking frequently, for 5-6 minutes until the mixture thickens.
  • Stir in dry mustard, salt, pepper, and nutmeg.
    Add 3 cups of shredded cheese and stir until smooth.
  • Fold the cooked macaroni into the cheese sauce until evenly coated. Sprinkle remaining 1 cup of cheese over the top.
  • Cover and bake for 15 minutes. Uncover and bake an additional 5-10 minutes, until hot and bubbly. Let stand for 5 minutes before serving.
  • While the mac and cheese is baking, place the shredded pork in a small saucepan over medium-low heat. Add 2-3 tablespoons of water or reserved juices.
    Cover and warm for 6-8 minutes, until heated through.
    Note: If the pork is still warm from previously cooking, you can skip this step.
  • Spoon mac and cheese into bowls. Top with warm pulled pork and drizzle with barbecue sauce, to taste.

Notes

  • The pork is done when it shreds easily and reaches about 200°F.
  • Don’t overcook the pasta. It will finish in the oven. Cooking to al dente is perfect.
  • Add a splash of cooking juices when reheating pork to keep it moist.
  • Leftover pork freezes great for future meals. See storage and freezing tips above in the post. 

Nutrition

Calories: 783kcal | Carbohydrates: 34g | Protein: 50g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 206mg | Sodium: 2552mg | Potassium: 617mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 1364IU | Vitamin C: 2mg | Calcium: 748mg | Iron: 2mg