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By: Author nutmegnanny
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This pulled pork mac and cheese is packed full of sharp cheddar cheese and topped with lots of slow cooker or Instant Pot pulled pork. For added flavor, I drizzled the top with even more BBQ sauce.
If there are two things I love it’s pulled pork and macaroni and cheese.
Both are so utterly delicious but become even better when you put them together.
They are literally a match made in heaven.
I also love calling this piggy mac because it’s the perfect adorable name for this scrumptious dish.
Plus, who doesn’t love food with a fun nickname?
I know I do.
The mac and cheese turns out super creamy and when topped with pulled pork becomes a totally one-dish dinner.
It’s also a great option for parties, family meals, or freezer dishes.
Table of Contents
Pulled pork mac and cheese ingredients
For pulled pork:
- Boneless pork shoulder
- Yellow onion
- Ginger beer or ginger ale
- BBQ sauce
For mac and cheese:
- Elbow macaroni
- Unsalted butter
- Flour
- Whole milk
- Shredded sharp cheddar cheese
Making this recipe in the Instant Pot
Yes! I added directions on how to cook the pulled pork in the slow cooker or the Instant Pot.
Both turn out delicious but it’s really more about how much time you have and what you own.
I also LOVE using Vernor’s ginger ale for this recipe because it’s a nice spicy ginger soda. If you can’t find that I think the best substitute is a spicy ginger beer.
Substituations and adaptations
- Try using pulled chicken or beef instead of pulled pork
- Instead of sharp cheddar cheese try using a milder cheese like Colbyjack
- Add heat by adding chopped jalapeno to the mac and cheese
- Use Coca-Cola or Dr. Pepper instead of ginger ale in the pulled pork
Storing leftover pulled pork mac and cheese
If you’re going to eat it within a few days you can cover it in plastic wrap or foil and store it in the refrigerator.
To re-heat you can easily use the microwave or cover with foil and bake at 350 degrees F for about 20 minutes or until warmed throughout.
This also freezes really well. Just add the leftovers to a freezer-safe air-tight container and store them for up to 3 months.
Love this Pulled Pork Mac and Cheese?
Looking for more mac and cheese recipes?
- Love cheese and even more cheese? Try my five cheese mac and cheese.
- Want a fun German twist to mac and cheese? Try my beer bratwurst macaroni and cheese.
- Need bigtime flavor? Try my gorgonzola bacon mac and cheese.
- Craving some hearty flavor? Try my Poblano Macaroni and Cheese.
Pulled Pork Mac and Cheese
Author: Brandy O’Neill
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.
4.54 from 127 votes
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Prep Time 45 minutes minutes
Cook Time 5 hours hours
Total Time 5 hours hours 45 minutes minutes
Servings 6 servings
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
Instant pot:
To your 6-quart Instant Pot add pork shoulder, yellow onion, and ginger ale.
Set manual time for 75 minutes on high.
After 75 minutes let the pulled pork NATURAL release.
The pork should be tender and easily shreddable with a fork.
Pull the pork roast out of the Instant Pot, add to a large plate and shred with two forks. If there are any large chunks of fat just throw them away.
Pour out the juice from the Instant Pot and add shredded pork back to the Instant Pot.
Add in 1 cup BBQ sauce and stir.
Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare the mac and cheese.
Slow cooker:
In a 6-quart slow cooker add pork shoulder and yellow onion. Pour in ginger ale and cook on low for 5 hours.
Pull the pork roast out of the slow cooker, add to a large plate and shred with two forks. If there are any large chunks of fat just throw them away.
Pour out the juice from the slow cooker and add shredded pork back into the slow cooker.
Add in 1 cup BBQ sauce and stir.
Add more BBQ sauce if desired or needed. You want the meat to be coated but not dripping with sauce. Cover to keep warm while you prepare the mac and cheese.
For mac and cheese:
Preheat the oven to 350 degrees F and spray a 9×13 casserole dish with non-stick spray.
Bring a large pot filled with salted water to a boil over high heat.
Add in elbow macaroni and cook just until al dente following box directions.
Drain pasta and set it aside while you prepare the cheese sauce.
Add a large skillet over medium heat and add butter.
Once the butter is melted whisk in flour.
Slowly whisk in milk until smooth.
Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy.
Stir in the shredded cheese and stir until completely melted.
Turn off the heat and stir in macaroni.
Add macaroni and cheese to the prepared dish and top with pulled pork. Sprinkle on a little extra cheese if desired.
You will have leftover pulled pork so don't be concerned if it does not all get used.
Bake for about 15 minutes just to help warm the mixture through.
Drizzle with extra BBQ sauce if desired.
Video
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
Course Main Course
Cuisine American
Keyword instant pot bbq pulled pork, instant pot pulled pork, pulled pork mac and cheese, slow cooker pulled pork
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