Ultimate Pulled Pork Mac and Cheese

Indulge in the ultimate comfort food experience with this incredibly rich and savory Pulled Pork Mac and Cheese. This isn’t just a side dish; it’s a hearty, satisfying meal packed with sharp cheddar cheese and generously topped with succulent pulled pork, slow-cooked to perfection in either your trusty slow cooker or a speedy Instant Pot. To elevate the flavor profile even further, a delightful drizzle of extra BBQ sauce coats the top, adding a sweet and tangy kick that perfectly complements the creamy macaroni. Prepare your taste buds for an unforgettable culinary journey.

If there are two culinary creations that consistently win hearts, they are undoubtedly tender pulled pork and decadent macaroni and cheese. Each is a masterpiece in its own right, offering a unique blend of textures and flavors that bring immense satisfaction. However, when these two iconic comfort foods unite, they transcend their individual greatness to form a truly spectacular dish – a match made in culinary heaven. This harmonious combination delivers an unparalleled depth of flavor and a comforting embrace that is hard to resist.

Affectionately known as “Piggy Mac,” this dish boasts a charming nickname that perfectly captures its irresistible charm and deliciousness. And let’s be honest, who doesn’t love a meal with a fun, memorable name? It just adds to the joy of cooking and sharing.

The macaroni and cheese component is renowned for its luscious, super creamy texture, created with a blend of rich cheese and a velvety smooth sauce. When this creamy goodness is crowned with a generous portion of savory pulled pork, it transforms into a complete, wholesome, and incredibly satisfying one-dish dinner. This makes it an ideal choice for busy weeknights when you crave something hearty but want minimal cleanup.

Beyond being a fantastic weeknight meal, Pulled Pork Mac and Cheese is also a phenomenal option for a variety of occasions. It shines brightly at parties, effortlessly feeding a crowd with its robust flavors and comforting appeal. For family meals, it’s a surefire hit with both adults and children, guaranteeing clean plates all around. Moreover, it’s an excellent candidate for freezer dishes, allowing you to prepare it in advance and enjoy homemade goodness whenever hunger strikes, making meal prep a breeze.

Why This Pulled Pork Mac and Cheese Stands Out

What makes this particular Pulled Pork Mac and Cheese recipe truly exceptional? It’s the thoughtful balance of rich flavors and textures, combined with flexible cooking methods that cater to your schedule. Here’s why you’ll want to make this dish again and again:

• Unbeatable Flavor Combination: The smoky, savory notes of the pulled pork are perfectly balanced by the sharp, creamy cheddar cheese sauce. The hint of ginger beer in the pork adds an unexpected depth, while the BBQ sauce provides that classic tangy finish.
• Ultimate Comfort Food: There’s something inherently comforting about a warm, cheesy bowl of mac and cheese, especially when paired with tender, slow-cooked meat. It’s the perfect dish to warm you up on a chilly evening or to satisfy a hearty craving.
• Versatile Cooking Options: Whether you prefer the set-it-and-forget-it convenience of a slow cooker or the speed of an Instant Pot, this recipe provides clear instructions for achieving perfectly tender pulled pork with both methods.
• Crowd-Pleaser: This dish is a guaranteed hit at potlucks, family gatherings, or game day parties. It’s hearty enough to serve as a main course and appealing to almost every palate.
• Freezer-Friendly: Prepare a large batch and freeze portions for quick, delicious meals later. It reheats beautifully, making it an ideal choice for meal prepping.
• Simple Ingredients, Incredible Results: Despite its gourmet taste, this recipe relies on readily available ingredients that come together to create something truly spectacular.

Pulled Pork Mac and Cheese Ingredients

Crafting this incredible dish requires two main components, each with its own set of simple yet impactful ingredients. Here’s what you’ll need to gather:

For the Irresistible Pulled Pork:

• Boneless Pork Shoulder: Also known as pork butt, this cut is ideal for slow cooking as it becomes incredibly tender and flavorful. Look for one with good marbling.
• Yellow Onion: Adds a foundational layer of aromatic sweetness and savory depth to the pork as it cooks.
• Ginger Beer or Ginger Ale: This is a secret weapon! It provides a unique, slightly spicy, and sweet liquid base that tenderizes the pork and infuses it with an amazing flavor. Vernor’s ginger ale is a fantastic choice for its distinctive spicy notes, but a good quality ginger beer works just as well.
• BBQ Sauce: Your favorite brand of BBQ sauce is perfect here. It coats the shredded pork, adding a crucial layer of tangy, smoky, and sweet flavor. Feel free to use a homemade version for an extra special touch.

For the Ultimate Creamy Mac and Cheese:

• Elbow Macaroni: The classic pasta choice for mac and cheese, its small, curved shape perfectly cradles the rich cheese sauce. Other short pasta shapes like cavatappi or shells can also work.
• Unsalted Butter: Forms the base of our béchamel sauce, adding richness and helping to create a smooth roux.
• All-Purpose Flour: Essential for making a roux, which thickens the milk to create a stable and creamy cheese sauce.
• Whole Milk: The liquid base for the cheese sauce. Whole milk provides the richest, creamiest result, but 2% milk can be used if preferred. Warming it slightly beforehand can help prevent lumps in the roux.
• Shredded Sharp Cheddar Cheese: The star of the show! Sharp cheddar offers a robust, tangy flavor that is characteristic of classic mac and cheese. Shredding your own cheese from a block is highly recommended as pre-shredded varieties often contain anti-caking agents that can hinder melting and result in a less creamy sauce.

Mastering the Pulled Pork: Instant Pot vs. Slow Cooker

One of the best features of this recipe is the flexibility in preparing the pulled pork. Whether you own an Instant Pot for speed or prefer the leisurely cooking of a slow cooker, both methods yield deliciously tender, shreddable pork. The choice truly depends on your available time and kitchen equipment.

For those in a rush, the Instant Pot is a game-changer. It transforms a tough cut like pork shoulder into fall-apart tender meat in a fraction of the time compared to traditional methods. The high-pressure environment ensures that all the flavors are locked in, resulting in incredibly succulent pork. Follow the Instant Pot instructions for a quicker path to pulled pork perfection.

Alternatively, the Slow Cooker is perfect for hands-off cooking, allowing the pork to simmer gently for hours. This low-and-slow approach breaks down connective tissues, rendering the pork exceptionally juicy and tender. It’s an excellent option for starting the pork in the morning and having it ready by dinner time with minimal effort. Both appliances deliver mouth-watering results, so pick the one that best suits your cooking style!

When it comes to the ginger ale, I personally adore using Vernor’s ginger ale. Its distinctively spicy ginger flavor adds a fantastic kick that really elevates the pork. If Vernor’s isn’t available in your area, don’t fret! A robust, spicy ginger beer is the ideal substitute, providing that similar zesty, aromatic quality. Avoid overly sweet ginger ale if possible, as the spice is key to balancing the richness of the pork and BBQ sauce.

Substitutions and Adaptations for Your Pulled Pork Mac and Cheese

This Pulled Pork Mac and Cheese recipe is incredibly forgiving and open to customization. Feel free to experiment with these suggestions to make it your own:

• Alternative Proteins: Not a fan of pork? Try using shredded chicken (e.g., rotisserie chicken for a quick fix) or tender shredded beef instead of pulled pork. Both will pair wonderfully with the creamy mac and cheese.
• Cheese Variations: While sharp cheddar offers a classic taste, you can experiment with other cheeses. For a milder flavor, try Colby Jack, Monterey Jack, or even a blend of cheddar and mozzarella for extra stretchiness. For a more sophisticated profile, a touch of smoked gouda or Gruyere can add depth.
• Add a Spicy Kick: If you love a bit of heat, finely chop a fresh jalapeño or two and stir it into the mac and cheese sauce. For a more subtle warmth, a pinch of cayenne pepper or a dash of hot sauce will do the trick.
• Different Soda for Pulled Pork: Instead of ginger ale, consider using Coca-Cola or Dr. Pepper for the pulled pork. These sodas add a different kind of sweetness and caramelization that many enjoy in BBQ pork recipes.
• Crunchy Topping: For added texture, sprinkle some buttered breadcrumbs, crushed crackers, or even crispy fried onions over the top before baking.
• Vegetable Boost: Stir in some cooked peas, corn, or finely diced bell peppers into the mac and cheese for a bit of extra color and nutrition.

Storing and Reheating Leftover Pulled Pork Mac and Cheese

One of the many advantages of this hearty dish is how well it stores and reheats, making it perfect for meal prepping or enjoying leftovers:

• Refrigeration: If you plan to enjoy the leftovers within a few days, simply transfer the cooled Pulled Pork Mac and Cheese into an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
• Reheating in the Microwave: For a quick individual serving, scoop a portion into a microwave-safe dish. Add a splash of milk (about 1-2 tablespoons) to help maintain creaminess, cover loosely, and microwave on medium power, stirring occasionally, until heated through.
• Reheating in the Oven: For larger quantities or to achieve a crispier top, preheat your oven to 350 degrees F (175 degrees C). Place the leftovers in an oven-safe dish, cover it with foil to prevent drying out, and bake for about 20-30 minutes, or until warmed throughout and bubbly. Remove the foil for the last 5-10 minutes if you desire a slightly browned crust.
• Freezing: This dish freezes beautifully! Once completely cooled, transfer the Pulled Pork Mac and Cheese to a freezer-safe, airtight container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat using the oven or microwave method described above. Adding a bit more milk or BBQ sauce during reheating can help revive its texture and flavor.

4.54 from 129 votes

Pulled Pork Mac and Cheese

By:
Brandy O’Neill

Servings:

6
servings

Prep:

45
mins

Cook:

5
hrs

Total:

5
hrs
45
mins

This pulled pork mac and cheese is packed full of sharp cheddar cheese and lots of slow cooker or Instant Pot pulled pork. For added flavor, I drizzled the top with even more BBQ sauce.

Equipment

• 9×13 Baking Dish
• 7 Quart Slow Cooker
• Instant Pot

Ingredients

For BBQ Pork

• 4 pounds boneless pork shoulder, fat trimmed
• 1 large yellow onion, sliced
• 1 (12 ounce) can ginger beer/ale, Vernors is my favorite
• 1-2 cups BBQ sauce

For Macaroni and Cheese

• 1 pound elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 2 cups whole milk, warmed
• 4 cups shredded sharp cheddar cheese

Instructions

For Pulled Pork (Choose Your Method)

Instant Pot Method:

• To your 6-quart Instant Pot, add the boneless pork shoulder, sliced yellow onion, and the can of ginger ale. Ensure the lid is properly sealed.
• Set the Instant Pot to Manual (or Pressure Cook) on high pressure for 75 minutes.
• Once the cooking cycle is complete, allow the pressure to release naturally. This typically takes 15-20 minutes and helps ensure the pork remains tender and juicy.
• Carefully remove the pork roast from the Instant Pot. It should be incredibly tender and easily shreddable with two forks. Place it on a large plate or cutting board.
• Using two forks, shred the pork into desired pieces. Discard any large chunks of fat that may remain.
• Drain any excess liquid from the Instant Pot. Return the shredded pork to the pot.
• Stir in 1 cup of your preferred BBQ sauce, ensuring the pork is evenly coated.
• Add more BBQ sauce if desired, aiming for coated meat without being overly saturated. Cover the Instant Pot (or transfer to a warm dish) to keep the pulled pork warm while you prepare the mac and cheese.

Slow Cooker Method:

• In a 6-quart slow cooker, place the boneless pork shoulder and sliced yellow onion. Pour in the ginger ale.
• Cover the slow cooker and cook on low for 5-6 hours, or until the pork is fork-tender and easily shreds.
• Once cooked, carefully remove the pork roast from the slow cooker and transfer it to a large plate or cutting board. Shred the pork with two forks, discarding any large fat pieces.
• Drain any excess cooking liquid from the slow cooker. Return the shredded pork back to the slow cooker.
• Stir in 1 cup of your chosen BBQ sauce, mixing until the pork is fully coated.
• Add additional BBQ sauce if desired for extra flavor, ensuring the meat is well coated but not swimming in sauce. Cover the slow cooker on the “keep warm” setting while you prepare the mac and cheese.

For Macaroni and Cheese Assembly:

• Preheat your oven to 350 degrees F (175 degrees C). Lightly spray a 9×13-inch casserole dish with non-stick cooking spray.
• Bring a large pot of generously salted water to a rolling boil over high heat.
• Add the elbow macaroni to the boiling water and cook according to package directions, aiming for just al dente (slightly firm to the bite). This prevents mushy pasta after baking.
• Once cooked, drain the pasta thoroughly and set it aside while you prepare the creamy cheese sauce. Do not rinse the pasta.
• In a large skillet or saucepan, melt the unsalted butter over medium heat.
• Once the butter is fully melted and slightly foamy, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is pale golden and fragrant.
• Gradually whisk in the warmed whole milk, a little at a time, to ensure a smooth sauce without lumps. Continue whisking until the sauce is completely smooth.
• Reduce the heat to low and continue to whisk gently until the sauce thickens and becomes rich and creamy, about 5-7 minutes.
• Remove the skillet from the heat. Stir in the shredded sharp cheddar cheese until it is completely melted and incorporated into a silky smooth sauce. Season with salt and pepper to taste.
• Add the drained elbow macaroni to the cheese sauce and stir gently until every piece of pasta is beautifully coated.
• Transfer the macaroni and cheese mixture to your prepared 9×13-inch casserole dish. Spread it evenly. Top generously with the prepared pulled pork. If desired, sprinkle a little extra shredded cheese over the top for an even cheesier crust.
• You might have some leftover pulled pork, depending on how much you like to pile it on. Don’t worry if you don’t use it all; it makes for great sandwiches or tacos later!
• Bake for approximately 15 minutes, or until the mixture is warmed through and the cheese on top (if added) is melted and bubbly. This short bake time is primarily to meld the flavors and ensure everything is piping hot.
• Before serving, drizzle with extra BBQ sauce if desired for an added layer of tangy goodness. Serve hot and enjoy!

Nutrition

Serving: 1g
Calories: 1155kcal
Carbohydrates: 86g
Protein: 99g
Fat: 44g
Saturated Fat: 22g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 12g
Trans Fat: 0.2g
Cholesterol: 277mg
Sodium: 1184mg
Potassium: 1643mg
Fiber: 3g
Sugar: 23g
Vitamin A: 1110IU
Vitamin C: 2mg
Calcium: 693mg
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Main Course

Cuisine:
American

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