Slow-cooked pork shoulder makes for tender, juicy meat mixed in to a six-cheese macaroni base for the ultimate in comfort food indulgences.
Directions for: Pulled Pork Mac n' Cheese
Ingredients
Mac n' Cheese6 Tbsp ground paprika
tsp granulated garlic
tsp granulated onion
tsp ground black pepper
6 Tbsp brown sugar
tsp salt
tsp celery seed
1 lb(s) pork shoulder
24 oz cavatappi pasta
3 Tbsp butter, seasoned with parsley and basil herbed butter
4 Tbsp blue cheese
4 cups heavy cream
3 cups mixed cheese (Cheddar, mozzarella and Jack cheese)
3 cups Parmesan cheese
Kosher salt
AssemblyWhite Cheddar, grated
Monterey Jack cheese, grated
Parsley
Kosher salt, to taste
Directions
Mac n' Cheese1. If using a smoker instead of a slow cooker to smoke the pork, preheat smoker to 240F.
2. To make a rub for the pork shoulder, stir together paprika, granulated garlic, granulated onion, black pepper, brown sugar, salt, and celery seed.
3. Rub mixture evenly into the pork shoulder.
4. Smoke pork shoulder for 12 to 14 hours, or until fat renders and internal temperature reaches 165F.
5. If using a slow cooker, place pork shoulder into the slow cooker to cook on high for 8 to 10 hours, until fat renders and internal temperature reaches 165F.
6. Set pork shoulder aside at room temperature to cool.
7. Once cooled, shred meat using a fork and set aside.
8. Preheat oven to 375F.
9. Add pasta to boiling water and cook for about 8 minutes, until noodles are tender; strain noodles and set aside.
10. To make a sauce, melt butter and blue cheese in a medium pan over medium heat.
11. Add cream and stir in mixed cheese and Parmesan.
12. Simmer over medium heat until cheese is melted and bubbling.
13. Stir reserved cooked pasta into the sauce and portion pasta into ramekins or a large casserole dish.
Assembly1. Top pasta with pulled pork, white Cheddar, Monterey Jack, and parsley, to taste.
2. Bake mac and cheese for 5 to 10 minutes, until cheese melts.
3. Garnish with additional parsley and serve.
Tips and Substitutions
Special Equipment: Smoker or slow cooker, casserole dish or 4 to 6 ramekins
Pulled pork takes 8 to 10 hours to cook in a slow cooker or 12 to 14 hours in a smoker.
Mac and cheese will keep for up to 3 days if sealed and refrigerated.
Source and Credits
Courtesy of Arlen Smith of The Palomino Smokehouse
See more: Bake, Cheese, Comfort Food, Main, Pasta, Pork