Slow Cooker Pulled Pork Mac Cheese -

There’s something incredibly comforting about a big bowl of mac and cheese, isn’t there? It evokes memories of childhood, where the kitchen table was adorned with warmth and laughter, and the enticing aroma of bubbling cheese filled the air. Mac and cheese has long been a staple of comfort food, cherished for its creamy, cheesy goodness that wraps around you like a warm hug. But what if we could elevate this beloved classic to new heights? Enter the Pulled Pork Mac & Cheese Delight—a mouthwatering dish that marries the velvety richness of mac and cheese with the smoky, savory flavors of tender pulled pork.

Slow Cooker Pulled Pork Mac Cheese

Discover the ultimate comfort food with Pulled Pork Mac & Cheese Delight. This delicious fusion elevates classic mac and cheese by blending creamy, cheesy goodness with smoky, tender pulled pork. Perfect for family gatherings or cozy nights in, this recipe balances nostalgic flavors with simple ingredients. Follow easy steps to create a rich cheese sauce and combine it with hearty elbow macaroni and flavorful pork for an unforgettable dish that will have everyone asking for seconds. Enjoy the warmth and satisfaction this delightful meal brings!

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Ingredients

2 lbs pork shoulder (boneless), trimmed of excess fat

1 cup BBQ sauce (plus extra for serving)

1 medium onion, diced

4 cloves garlic, minced

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

2 cups elbow macaroni

4 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

2 cups milk

1/4 cup butter

1/4 cup all-purpose flour

1/2 tsp mustard powder

1/2 tsp Worcestershire sauce

1/2 cup breadcrumbs (optional, for topping)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Pulled Pork:

- Place the trimmed pork shoulder in the slow cooker.

- Add the diced onion, minced garlic, BBQ sauce, smoked paprika, chili powder, cumin, salt, and black pepper.

- Stir to coat the pork evenly in the spice mixture.

- Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender enough to shred.

Shred the Pork:

- Once the cooking time is up, remove the pork from the slow cooker and shred it using two forks.

- Return the shredded pork to the slow cooker and mix it with the sauce. Keep it warm while you prepare the mac and cheese.

Cook the Macaroni:

- In a large pot, bring water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

- In the same pot over medium heat, melt the butter.

- Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until lightly golden.

- Gradually add the milk while stirring constantly to prevent lumps. Continue to stir until the mixture thickens (about 5 minutes).

- Stir in the mustard powder and Worcestershire sauce, followed by the shredded cheddar and mozzarella cheeses until fully melted and creamy. Season with additional salt and black pepper to taste.

Combine Ingredients:

- Add the cooked macaroni to the cheese sauce and stir to combine.

- Finally, fold in the pulled pork mixture from the slow cooker until well incorporated.

Optional Topping:

- If desired, preheat the oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish and top with breadcrumbs for a crispy topping. Place in the oven and bake for 20 minutes until bubbly and golden.

Serve:

- Garnish with fresh chopped parsley, and serve hot with extra BBQ sauce on the side for drizzling.

Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Servings: 6-8