Introduction

If you love comfort food, few dishes can top the indulgence of Slow Cooker Pulled Pork Mac and Cheese. This recipe combines two ultimate favorites — tender, smoky pulled pork and creamy, cheesy macaroni — into one hearty, satisfying dish. The slow cooker transforms the pork shoulder into melt-in-your-mouth shreds infused with rich barbecue flavors, while the mac and cheese adds a velvety, cheesy base that elevates the dish to pure comfort-food heaven.

This dish is perfect for family dinners, potlucks, game days, or any occasion where you want to impress without spending hours in the kitchen. Every bite delivers a combination of creamy, smoky, and savory flavors that makes it irresistible.

Why I Love This Recipe

I love this recipe because it’s a crowd-pleaser that’s deceptively easy to make. The slow cooker does most of the work, and the mac and cheese comes together quickly on the stovetop. The flavor combination is unbeatable — smoky pork, tangy barbecue sauce, and rich cheese sauce create a perfect harmony. Plus, it’s versatile: you can serve it layered, stirred together, or baked with a crispy top.

Why It’s a Must-Try Dish

• Two comfort foods in one: Combines pulled pork and mac & cheese.
• Low-effort cooking: Slow cooker does the heavy lifting.
• Creamy, homemade cheese sauce: No boxed shortcuts.
• Perfect for gatherings: Great for families, potlucks, and parties.
• Customizable: Easily adapt with different cheeses, spices, or proteins.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 8 hours (pulled pork) + 20 minutes (mac and cheese)
• Total Time: 8 hours 40 minutes
• Servings: 8–10
• Calories: ~650 kcal per serving
• Course: Main Course / Comfort Food
• Cuisine: American / Southern-Inspired

Ingredients

Pulled Pork

• 3–4 lbs (1.3–1.8 kg) pork shoulder or pork butt, boneless
• 1 cup barbecue sauce (plus extra for serving)
• 1 cup chicken broth
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

Mac and Cheese

• 1 lb (450 g) elbow macaroni or cavatappi
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk (or 2 cups milk + 2 cups heavy cream)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon mustard powder (optional)
• Salt and pepper, to taste

Optional Toppings

• Extra barbecue sauce
• Crispy fried onions or toasted breadcrumbs
• Fresh parsley or chives

Cooking Directions

Pulled Pork (Slow Cooker)

1. Pat pork dry and rub with brown sugar, smoked paprika, chili powder, salt, pepper, and cumin.
2. Place sliced onions and garlic in the slow cooker. Add seasoned pork on top. Pour in BBQ sauce and chicken broth.
3. Cover and cook on LOW for 8 hours (or HIGH 4–5 hours) until pork is tender and shreds easily.
4. Remove pork and shred using two forks. Return to slow cooker and mix with juices. Keep warm.

Mac and Cheese

1. Cook pasta in salted boiling water until al dente. Drain and set aside.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux.
3. Gradually whisk in milk, stirring until thickened.
4. Stir in cheddar, mozzarella, and Parmesan until melted and creamy. Season with mustard powder, salt, and pepper.
5. Combine pasta with cheese sauce until fully coated.

Step-by-Step Preparation Method

1. Trim and season the pork.
2. Layer onions and garlic in the slow cooker, place pork on top, add BBQ sauce and broth.
3. Slow cook until tender.
4. Shred pork and mix with juices.
5. Boil pasta until al dente.
6. Make the cheese sauce with butter, flour, milk, and cheese.
7. Combine pasta with cheese sauce.
8. Assemble dish: layer or mix pork with mac and cheese.

How to Serve

• Layered: Serve mac and cheese with pulled pork on top and a drizzle of BBQ sauce.
• Mixed: Stir pork into mac and cheese for a smoky, cheesy fusion.
• Optional baked version: Top with extra cheese and breadcrumbs, bake at 375°F (190°C) for 15–20 minutes until golden.

Recipe Tips

• Slightly undercook pasta to prevent mushiness.
• Use freshly shredded cheese for a smooth sauce.
• Add a splash of milk or cream when reheating to restore creaminess.
• Optional: mix hot sauce or Worcestershire into cheese sauce for extra flavor.
• For a crispy top, broil after baking with cheese and breadcrumbs.

Variations

1. Spicy BBQ: Use spicy BBQ sauce or add cayenne pepper.
2. Tex-Mex: Mix in roasted corn, black beans, and pepper jack cheese.
3. Buffalo Pulled Pork: Use buffalo sauce and add blue cheese crumbles.
4. Vegetarian: Replace pork with BBQ jackfruit or roasted mushrooms.
5. Pulled Chicken: Use slow-cooked chicken thighs instead of pork.
6. Baked Casserole: Assemble in a dish and bake with cheese/breadcrumb topping.

Freezing and Storage

• Refrigerate leftovers in airtight containers for up to 4 days.
• Freeze pulled pork separately for up to 3 months.
• Freeze mac and cheese for up to 2 months; reheat slowly with milk/cream.
• Best practice: freeze pork and mac separately, combine after reheating.

Special Equipment Needed

• Slow cooker
• Large pot (for pasta)
• Saucepan (for cheese sauce)
• Whisk
• Two forks for shredding pork

FAQ

Q: Can this be made ahead of time?
A: Yes. Cook pork ahead and refrigerate; combine with fresh mac and cheese before serving.

Q: Can I use store-bought pulled pork?
A: Yes, just warm it up with extra BBQ sauce.

Q: Can I make it gluten-free?
A: Use gluten-free pasta and substitute flour with cornstarch or a gluten-free flour blend.

Q: Can I bake this dish?
A: Yes, top with cheese and breadcrumbs and bake at 375°F (190°C) for 15–20 minutes.

Conclusion

Slow Cooker Pulled Pork Mac and Cheese is the ultimate comfort food — creamy, cheesy, smoky, and deeply satisfying. It’s perfect for feeding a crowd or enjoying a cozy dinner at home. The slow cooker handles the pork while the cheese sauce brings indulgent richness, creating a dish that’s both simple to prepare and unforgettable in flavor.

Once you try it, it will quickly become a favorite in your recipe rotation.