Tender, saucy, barbecue pork (that you can make right in the crockpot with just a couple ingredients) is piled on top of creamy rich macaroni and cheese to create this mouth-watering bowl of Pulled Pork Mac ‘n Cheese.
I’m sharing this recipe today in partnership with the National Pork Board. I’ve worked with the National Pork Board for several years now, sharing delicious recipes that are easy enough to make on busy weeknights.
I can’t think of anything else I’d rather eat right now than this cheesy, saucy pasta with pork. And luckily, I can pull this meal together with barely 20 minutes of hands-on effort.
Did you know that there are hundreds of awesome pork recipes on Pork.org? I’m a huge fan of cooking once and eating two or three times with that effort. The National Pork Board’s recipe database makes that easier than ever.
This Slow Cooker Southern Ham is a great option for multiple meals, like this Ham and Spaghetti Alfredo, Ham Quesadillas, or Ham Jambalaya.
Today’s BBQ Pulled Pork is another terrific option for Soft Tacos, Nachos, or Pizza.
Fortunately, there is almost always a pork roast, sausage, or pork chops stashed in our freezer. That saice, I don’t want any of you to make a special shopping trip just to make this recipe! This is not the time for that.
I pulled a 3-pound pork shoulder from the freezer to make this BBQ Pork Mac and Cheese about five minutes after I saw the recipe on their website. I typically buy gigantic boneless pork shoulders and cut them up into 3-4 pound portions to freeze.
This means we always have something stashed in the freezer for those weeks when we don’t make it to the grocery store. If you don’t already have some pork waiting in your freezer, I recommend adding it to your next grocery order.
You won’t regret that. Keeping breakfast sausage and kielbasa in the fridge is my saving grace for easy dinners. (And having more cuts of pork waiting in the freezer provides lots of variety.)
You can make these Cheesy Sausage Zucchini Boats, Italian White Bean, Cabbage, and Sausage Soup, or this Roasted Sweet Potato Hash with a pound of hot breakfast sausage. And with some kielbasa, you can pull together this Kielbasa Cabbage Skillet, Roasted Sausage with Sweet Potatoes and Peppers, or this Jambalaya Pasta.
Let’s get back to the awesomeness of this particular recipe. Drop your pork roast into the slow cooker and pour barbecue sauce over it. That’s it. (We love this homemade bbq sauce too!) Walk away until dinner time. No searing the pork is required, no special prep. It’s that easy.
When the pork is tender enough to pull apart with tongs or a fork, you’ll make the quick stovetop pasta and dinner will be ready in about 15 minutes. You’re going to love this recipe!
How To Make Pulled Pork Mac ‘n Cheese
- Place the pieces of pork shoulder into the slow cooker. Pour barbecue sauce over the pork and cover with lid. Cook on low heat for 8 hours. When the pork is tender enough to pull apart with a fork or tongs, shred it and allow the meat to rest in the slow cooker with the remaining BBQ sauce.
- Bring a large pot of water to a boil over high heat. Add the salt and the pasta and cook according to package directions. Drain the pasta (reserving ½ cup of the hot pasta water) and return the pot to the stove.
- Pour 1 cup of half and half into the empty pot and heat to a simmer over medium heat. In a small bowl or measuring cup, combine the remaining ½ cup of half and half with the flour, garlic, salt, and pepper. Whisk the mixture until smooth. Pour the flour mixture into the simmering half and half, whisk to combine.
- When the mixture simmers again and begins to thicken, add the cheese and whisk smooth. Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add 1-2 tablespoons of the reserved pasta water, only if needed, and stir to combine. Taste and season with additional salt as needed.
- Scoop the pasta into bowls and top with pulled pork.
For more great pork options, check out the pork belly, tacos, sandwiches, and pork tenderloin recipes that I have shared over the years in partnership with the National Pork Board.
Bonus Pork Cooking Tip: For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest. It is a misconception that pork has to be cooked until juices run clear and the meat is white. With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. These standards are determined by the USDA and FDA Food Code.
The most delicious pork is never overcooked. For more helpful pork cooking tips and temperature recommendations, check out this guide to cooking perfect pork every time.
Pulled Pork Mac ‘n Cheese
Ingredients
- 3 pounds pork shoulder cut into 3 pieces
- 18 ounces barbecue sauce, about 2 cups
- 16 ounces small shell pasta or elbow macaroni
- 1 tablespoon kosher salt
- 1½ cups half and half
- 1½ tablespoons all-purpose flour
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 ounces freshly grated cheddar cheese about 3 cups worth
Instructions
- Place the pieces of pork shoulder into the slow cooker. Pour 1 1/2 cups barbecue sauce over the pork and cover with lid. Cook on low heat for 8 hours. When the pork is tender enough to pull apart with a fork or tongs, shred it and allow the meat to rest in the slow cooker with the remaining liquids.
- Bring a large pot of water to boil over high heat. Add the salt and the pasta and cook according to package directions. Drain the pasta (reserving ½ cup of the hot pasta water) and return the pot to the stove.
- Pour 1 cup of half and half into the empty pot and heat to a simmer over medium heat. In a small bowl or measuring cup, combine the remaining ½ cup of half and half with the flour, garlic, salt, and pepper. Whisk the mixture until smooth. Pour the flour mixture into the simmering half and half, whisk to combine.
- When the mixture simmers again and begins to thicken, add the cheese and whisk smooth. Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add 1-2 tablespoons of the reserved pasta water, only if needed, and stir to combine. Taste and season with additional salt as needed.
- Scoop the pasta into bowls and top with pulled pork. Drizzle with remaining BBQ sauce. Enjoy!
Nutrition
Disclosure: I’ve partnered with National Pork Board to share this information with you. As always, all thoughts and opinions are my own.
Anna says
I don’t have a slow cooker so what is the alternative way of cooking this wonderful recipe?
Mary Younkin says
You can slow cook the pork roast in the oven, Anna.
Larry says
Pulled pork makes nearly every thing better.
Jennifer Osterholt says
This is comfort food at its finest! My family loves the combination of BBQ Pork & Mac & Cheese. Thanks for sharing!
Mary Younkin says
I’m so glad that you like it, Jennifer!
Laura says
I am excited to try this tonight. The recipe calls for 18 oz of bbq sauce. Do you pour all of it on the pork in the slow cooker? You mention allowing the meat to rest in the slow cooker with the rest of the bbq sauce. Also, do you use one batch of your Tangy Memphis BBQ sauce recipe?
Mary Younkin says
Hi Laura! Sorry for the confusion. I add about 1 1/2 cups of sauce to the pork in the slow cooker and then drizzle the remaining sauce over the cooked pork when I’m serving it. (Yes, this is one recipe worth of the Tangy Memphis BBQ Sauce.)
Tracy says
Where does the olive oil go??
Mary Younkin says
oh my goodness. That should’ve been salt, not olive oil! I’ve corrected the recipe. Sorry for the confusion, Tracy!
Marita says
Question: are you just using Cheddar Cheese or are you blending a combination of cheeses such as smoked gouda and aged white cheddar? Just asking as the picture looks more like a creamy white cheese sauce vs an orange cheddar cheese. Thank you!
Mary Younkin says
Hi Marita! I use plain cheddar cheese, sometimes I use a more yellow version, other times more white. It isn’t typically an aged cheese though. I’ve also made this with half cheddar and half Monterey jack or pepper jack.