Pulled Pork Mac & Cheese
Smoky pulled pork piled high on four-cheese mac — two comfort food legends become one.
Prep: 30 min · Cook: 8 hrs · Total: 8 hrs 30 min · Serves: 8 · Difficulty: Medium · Rating: 5/5 (319 reviews)
INSPIRED BY
The pulled pork mac collision was inevitable — and when it happened, it changed the BBQ game forever. Found at the best BBQ joints from Memphis to Austin.
Story
I made this for a neighborhood potluck last fall, the kind where everyone signs up on a Google Sheet and somehow three people bring chips. I'd put my name down for "a main" without thinking it through, then realized at 9pm the night before that I had a four-pound pork shoulder in the freezer and a slow cooker. So the pork went in low and slow with apple cider before I went to bed, and by the time I woke up the whole house smelled like a barbecue joint. Here's what I learned the hard way: do not skip resting the cheese sauce off the heat before you add the cheese. The first time I made this I dumped the shredded cheddar and Gruyère into a pot that was still bubbling on the burner, and it broke into a grainy, oily mess. You pull the béchamel off the heat first, then stir in the cheese a handful at a time. The cream cheese is what makes it stay glossy and smooth, and a pinch of mustard powder cuts the richness. I keep the pork and the mac separate until the last minute. If you fold the pulled pork into the mac too early, the whole thing turns into one heavy brown sludge. Mac in the dish, generous piles of pork on top, a drizzle of barbecue sauce. People can see what they're getting. Budget tip: Gruyère is expensive and I won't pretend otherwise. I've made it with all sharp cheddar plus a handful of whatever else is in the drawer, and it's still good, just less complex. The pork shoulder is the cheap part of this, which is the whole point. Honest assessment from the potluck: it disappeared, but it's rich enough that people took small scoops. A guy named Dave went back twice and told me it was the best thing on the table, then I noticed he also went back for the chips, so take that as you will. The leftovers reheat fine with a splash of milk to loosen the sauce, and the cold pork makes a great sandwich the next day. Just know this is a once-in-a-while dish. My arteries and I have an understanding about it.
By Casey
Ingredients
- 4 lb pork shoulder/butt
- 2 tbsp BBQ rub
- 1 cup apple cider
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup flour
- 3 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup Gruyère, shredded
- 1/2 cup cream cheese
- 1 cup BBQ sauce
Instructions
- Season pork shoulder generously with BBQ rub. Place in slow cooker with apple cider.
- Cook on low for 8 hours until fork-tender. Shred with two forks. Toss with BBQ sauce.
- Cook macaroni until al dente. Drain and set aside.
- Make cheese sauce: melt butter, whisk in flour, cook 1 minute. Slowly add milk, whisking constantly until thick.
- Remove from heat. Stir in cheddar, Gruyère, and cream cheese until smooth. Season with salt, pepper, and a pinch of mustard powder.
- Combine pasta and cheese sauce. Serve in bowls topped with generous piles of pulled pork and a drizzle of BBQ sauce.
Chef Tips
- For extra crunch, transfer the mac to a baking dish, top with pulled pork and breadcrumbs, and broil for 3-4 minutes. The pork shoulder can also be done in the oven at 275°F for the same time.
Cook's Notes
- **Pork shortcut:** Store-bought smoked pulled pork (from a grocery BBQ section or deli) saves 8+ hours. Warm with a splash of the original BBQ sauce before folding in.
- **Cheese sauce:** Grate cheese from a block — pre-shredded bags contain anti-caking agents that make the sauce gritty. A combination of sharp cheddar and smoked Gouda pairs well with BBQ pork.
- **Make-ahead:** The pulled pork can be made 4 days ahead. The mac and cheese base holds 2 days. Combine and reheat gently with a splash of milk.
- **Storage:** Fridge 4 days. Reheat with a splash of milk and stir frequently — the pasta absorbs sauce as it sits and needs moisture added back.
- **Common mistake:** Adding the pulled pork too early. Stir it in off heat after the mac and cheese is sauced. Combining over heat can dry out the pork.
- **BBQ sauce balance:** Go light on the BBQ sauce folded in — the smoked pork and the cheese sauce should be the primary flavors. Too much BBQ sauce makes the dish taste more like a sauce than a complete dish.
- **Doneness cue for the cheese sauce:** It should coat the back of a spoon and a line drawn through it with a finger holds clean. Thin sauce won't coat the pasta; reduce briefly over low heat if needed.