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Slow Cooker Pulled Pork Mac and Cheese

Elina James
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Course Dinner
Cuisine American
Servings 10 servings
Calories 300 kcal

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

Instructions
 

  • Pulled Pork (Slow Cooker): Pat pork dry and rub with brown sugar, smoked paprika, chili powder, salt, pepper, and cumin. Place sliced onions and garlic in the slow cooker. Add seasoned pork on top. Pour in BBQ sauce and chicken broth. Cover and cook on LOW for 8 hours (or HIGH 4–5 hours) until pork is tender and shreds easily. Remove pork and shred using two forks. Return to slow cooker and mix with juices. Keep warm.
  • Mac and Cheese: Cook pasta in salted boiling water until al dente. Drain and set aside. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes to form a roux. Gradually whisk in milk, stirring until thickened. Stir in cheddar, mozzarella, and Parmesan until melted and creamy. Season with mustard powder, salt, and pepper. Combine pasta with cheese sauce until fully coated.