Pulled Pork Mac n’ Cheese

February 24, 2014 · 15 comments

mac and cheese mania

Two words, food coma!  That is the experience you will have after eating this cheesy happiness.  My husband and I enjoy working together as a team in the kitchen.  My husband, a.k.a. the grill master loves working with his four different grills.  Then I hop in and complement his grilled treat with a fun dish.  This Pulled Pork Mac n’ Cheese is truly a team effort, and officially one of our favorite dishes we have made together.

Pulled Pork Mac n' Cheese

This mac n’ cheese started with hubby and I making a marinade.  Then we let the pork shoulder get happy happy for almost 12 hours.  Next, he started roasting the pork shoulder in our Cuban roasting box called, La Caja China.  The pork shoulder can easily be roasted in your oven, we recommend looking up the oven instructions.  Side note, the La Caja China will get to about 350 degrees F, so your oven should be okay at about 350 degrees F.

Pulled Pork Mac n' CheeseSince the pork shoulder included bold flavors, the cheeses in the mac n’ cheese were more mellow.  If you decide to keep the dish meatless, we recommend trying a stronger cheese mixture.  The ricotta will keep the sauce creamy and relaxed in flavor.  Then once you add the pulled pork, scallions, and parsley, the dimensions in the mac n’ cheese are out of this world.

Pulled Pork Mac n' Cheese

This mac n’ cheese mania is going viral, well not literally…..BUT you can join in the fun too!  You do not have to be a blogger to join the giveaway either.  Which pretty much rocks in my book!

Do you have a rockin’ mac n’ cheese recipe you want to enter in the giveaway?  Stop by Rachel Cook’s or Nutmeg Nanny to enter your recipe!

The prizes you have a chance to win are: Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters. All giveaways open to US residents over the age of 18 only.

Share the hashtag #maccheesemania when publicizing on social media.

Pulled Pork Mac n' Cheese

Pulled Pork Mac n' Cheese
 
Author:
Serves: 10
Ingredients
  • Mac n' Cheese:
  • 1 lb (16 oz box) pipette noodles, cooked
  • 8 Tbsp salted butter
  • 8 Tbsp flour
  • 6 cups heavy cream
  • 4 cups (40 oz) cheese (16 oz container ricotta cheese, 2 cups shredded Vermont cheddar, 1 cup shredded pepper jack cheese)
  • ½ tsp ground nutmeg
  • 6 scallions, sliced (use white and green portion)
  • 2 Tbsp fresh parsley, chopped finely
  • ½ tsp pepper
  • 2 tsp salt
  • hot sauce to taste
  • Pork Shoulder Marinade (recipe by Steven Raichlen):
  • 12 cloves garlic, chopped finely
  • 4 tsp coarse salt
  • 1½ cup fresh lime juice
  • ½ cup dry white wine
  • 2 Tbsp red wine vinegar
  • 4 tsp hot sauce
  • 6 Tbsp fresh parsley, finely chopped
  • 4 scallions, white and green portion finely chopped
  • 2 Tbsp fresh rosemary, finely chopped
  • 9 lb pork shoulder
Instructions
  1. For Marinade: Prepare marinade the night before you will prepare the pork shoulder. Let pork shoulder rest in marinade for about 12 hours, turn the pork a few times to ensure all the sides of the shoulder are touching the marinade.
  2. In large marinade bag: Add garlic, salt, lime juice, white wine, red wine vinegar, hot sauce, parsley, scallions, and rosemary, mix together and then add the pork shoulder. Let marinate for 12 hours.
  3. To cook pork shoulder: In roasting box or oven, let cook for 4-6 hours, or until it is 165 degrees F. Let rest for ½ hour. Shred meat with fork.
  4. For mac n' cheese: Preheat oven to 350 degrees F. In dutch oven or large stock pot, on stove top heat pan on medium heat, melt butter, then slowly add flour and whisk the butter and flour together to make a roux, stir continually for about 3 minutes.
  5. Then slowly add in cream, whisking cream and roux together. Next add nutmeg, cover and let simmer for 10 minutes, or until sauce has thickened and leaves layer on spoon.
  6. Stir in ricotta cheese, cheddar and pepper jack cheese, scallions, parsley, season with salt and pepper, then add hot sauce to taste. Fold in pulled pork, cooked pasta and pour in 9 x 13 inch casserole dish.
  7. Bake mac n' cheese for 20 minutes or until starting to bubble. Turn oven to broil. Top mac n' cheese with shredded cheese and place under broil for about five minutes, or until browned.
  8. Devour!

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Mac and Cheese Mania is being sponsored by Door to Door Organics and OXO.

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  • http://simoneskitchen.nl/en/ Simone van den Berg

    You must have read my mind!! I’ve been planning to make a Mac n cheese since last week… I’ve been dreaming about it. LOl. And then I got myself a piece of porkneck (which we use for pulled pork) for making pulled pork… Sounds like this is the perfect combination!

  • Angie

    I have been fighting the crave for some comforting cheesy pasta treats lately…now I have to surrender :-(( This looks fanfuckingtastic (oops) with pulled pork, Terra. Love your new header.

  • Rachel Cooks

    WOW WOW WOW! This looks so amazing! That pulled pork on its own looks phenomenal and then add the cheesy goodness?!? I want it for breakfast.

  • http://www.nutmegnanny.com Nutmeg Nanny

    We are recipe twins! :) I made pulled pork mac and cheese today as well! However, you went the truly amazing way and roasted your meat….goodness gracious I need that in my life!

  • Jennie @themessybakerblog

    Terra, oh mmm geee! This mac is epic. That juicy pork in a box is making my mouth water. Love this! Also, love your new header. Pinned.

  • Sarah – Daisy At Home

    Mmmmm pulled pork is one of my all time favorite foods! Mixed in with creamy mac and cheese?! Yes, yes, yes, please!

  • Hotly Spiced

    It’s lovely that you can work together in the kitchen. I’ve never seen a BBQ like that before! I’m seeing lots of pulled pork recipes at the moment – it seems to be becoming very popular. This is a great dish and I know everyone in my family would love it xx

  • http://mjskitchen.com/ mjskit

    This mac & cheese rocks!!! I made a pulled pork yesterday. Looks like I just found the recipe for putting the leftovers to use. Thanks Darlin!!!

  • http://www.amuse-your-bouche.com/ Becca @ Amuse Your Bouche

    That crispy topping looks just perfect!

  • kitchenriffs

    Wow! What a fun recipe. Truly creative. I haven’t made pulled pork for quite some time — now I need to, and right away!

  • Kim Beaulieu

    Holy shnikeys girl, you brought you A-game. This is mac n cheese heaven. You went all out and I am in awe right now. I need one of those roasting boxes. So freaking cool.

  • Erin @ Dinners, Dishes….

    I LOVE all that glorious pulled pork in there! I want to eat all of it right now!

  • Suzanne

    Wow Terra, that pulled pork mac and cheese looks heavenly!! I love the photos and also the post below with your pets looking longingly outside, thank goodness Spring is on the way!

  • Choc Chip Uru

    Love the flavour twist on mac and cheese :D

    Cheers
    Choc Chip Uru
    http://gobakeyourself.com/

  • http://justonecookbook.com/blog/ Nami | Just One Cookbook

    I LOVE pulled pork! That pork shoulder in the Cuban roasting box looks amazing…I’d love to eat separately first then with mac and cheese. Looks heavenly!!!

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