Pulled Pork Mac & Cheese
Pulled pork mac & cheese is the perfect combination of two comfort meals coming together in one. It is an easy meal to make with leftover pulled pork or if you have an Instant Pot you can whip up some fresh pulled pork in just a matter of minutes. The whole family will love this classic combination.
Pulled pork mac & cheese is a dish that you would see at any BBQ joint across America (or Canada for that matter)! It is a brilliant combination of flavors. I have my traditional macaroni and cheese recipe that works perfectly in this recipe BUT if you have an Instant Pot then I recommend trying my Instant Pot Mac and cheese.
With the handy Instant pot you can actually make the entire dish from scratch in a little over an hour. Don’t feel pressured to do that, but if you have some time and and Instant pot then why not? No need for store bought or leftover shredded pork either. My Instant pot shredded pork will let you enjoy this for supper on the same day. With a little time and a little prep. Once you’ve cooked and shredded your pork, add your favorite store bought bbq sauce.
Both of these dishes have become on the regular rotation in our house and when I am in the mood for both, I do both. No pre planning needed if you have an instant pot. If you don’t have an instant pot you can still make pulled pork mac & cheese. You can either purchase already cooked and ready to go pulled pork from your local grocery store and just heat and place on top of your mac & cheese, or make it from scratch. This will take a few hours to accomplish, but the end result is worth it. I have tried this recipe from “tastesbetterfromscratch” https://tastesbetterfromscratch.com/pulled-pork/ and it is slow cooked in a dutch oven and it comes out perfectly if you have, and want to spend the time.
Instant Pot Mac & Cheese
Equipment
- 1 Instant Pot
Ingredients
- 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta)
- 1 12 oz can, evaporated Milk
- 4 cups water
- 1 tbsp kosher salt
- 3 Tbsp butter
- 5 cups shredded cheddar cheese * I prefer to use freshly shredded not store bought for better melting.
- ½ tsp mustard powder *optional
- 1 Tbsp corn starch (mixed with 1 Tbsp water) * the slurry is optional if the pasta has a lot of water in it and you want it thicker after the cheese has been added.
- salt and pepper
Instructions
- Add the 1 lb rotini, cavatappi or Scoobie Doo pasta (or short macaroni elbow pasta) to the Instant pot along with 4 cups water and 1 tbsp kosher salt. Close the lid and set the vent to sealing and pressure cook for 4 minutes.
- When the Instant Pot is done, quick release the pressure and remove the lid.
- There should be a little water left in the pot after you release the pressure. If not add 1/4 cup of water. Add the 3 Tbsp butter and the evaporated Milk. Stir to combine.
- Slowly add the shredded cheese, stirring to create a creamy sauce. If the sauce is runny, turn the Instant Pot to saute and stir constantly until the cheese sauce thickens. Add the ½ tsp mustard powder *optional and stir to incorporate.
- If the sauce is too runny for your liking you can add a cornstarch slurry of 1 Tbsp corn starch (mixed with 1 Tbsp water) and cook it on saute for a couple of minutes, stirring the entire time (to prevent sticking)
- Once thick and creamy, serve hot and enjoy,.
Notes
Instant Pot Shredded Pork
Equipment
- 1 Instant Pot or pressure cooker
Ingredients
For the Seasoning rub
- 3 Tbsp Brown Sugar light or dark
- 2 tsp Kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dry mustard
- ½ tsp cayenne pepper
- ½ tsp cumin *for a Mexican flavor
For the Meat
- 3 lbs pork shoulder, cut into large cubes (3 or 4")
- 2 Tbsp olive oil
- ¼ cup Apple juice or apple cider vinegar
- ¾ cup broth (chicken or vegetable is preferred)
- 1 Fresh Jalapeno pepper, roughly chopped *if you want extra spice
- 1 medium onion, chopped large
- ¼ cup Barbeque sauce, your favorite *Optional if making bbq version
- 1-2 Tbsp Hot Sauce, your favorite *Optional for extra spice
To finish the pork
- Barbeque sauce *if making bbq version
- hot sauce *if making Mexican version
Instructions
- In a small bowl, combine all of the spices and mix with a fork, set aside
- Dry the pork then cut into 4" cubes, rub the seasoning mixture over the pork pieces covering them on all sides
- Turn the IP on to the saute function and add the Olive oil.
- Once the oil is hot, add the pork in batches and brown the pieces on all sides, removing to a plate until all of the pork is browned about 5 minutes.
- Once all of the pork is browned and set aside on a plate, turn the IP off
- Add the broth and apple juice or apple cider vinegar and the barbeque sauce (if making bbq pork) and hot sauce if desired and using a wooden spoon, deglaze the pot, scraping the bits off of the bottom. Then return the pork to the pot.
- If using, add the jalapeno and onion at this time, then place the lid on the IP and set to pressure cook for 35 minutes, make sure the vent is set to SEAL
- Once the cook time is done, let the IP natural release for 10 minutes, then quick release the vent to release any remaining pressure.
- Remove the pork and shred with two forks. Add additional barbeque sauce and/or hot sauce before serving.
- Serve on buns, in tacos or on top of mac & cheese
Notes
