Pulled Pork Mac & Cheese as served at Homegrown Taproom in Nashville, Tennessee, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Homegrown Taproom & Kitchen

Pork BBQ Macaroni and Cheese

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  • Level: Intermediate
  • Total: 5 hr 45 min (includes cooling time)
  • Active: 45 min
  • Yield: 1 to 2 servings

Ingredients

BBQ Rub:

BBQ Sauce:

Cheese Sauce:

Directions

  1. Preheat the oven to 250 degrees F.
  2. Rub the pork with the BBQ Rub, then place in a pan with the vinegar. Cover with plastic and foil, then roast for 3 to 4 hours. Let cool, then remove the fat cap and bone and shred the pork.
  3. Heat 3 ounces pulled pork. Place the macaroni and Cheese Sauce in a saucepan and cook on medium heat until hot. Place the macaroni and cheese in a bowl, then top with the pork, BBQ sauce, smoked Cheddar and green onion. (Reserve the remaining ingredients for more servings or another use.)

BBQ Rub:

  1. Combine the chile powder, paprika, salt, granulated sugar, brown sugar, crushed red pepper, cumin, garlic powder, onion powder, cinnamon and ginger in a bowl.

BBQ Sauce:

  1. Place the brown sugar and ketchup in a bowl and mix well. Add the vinegar, mustard, hot sauce, paprika, pepper, salt, Worcestershire and 1 cup water and continue to mix until well blended and the sugar has dissolved.

Cheese Sauce:

  1. Melt the butter in a pot, then add the flour, stirring until smooth. Cook for 3 minutes. Add the milk, cream, salt and pepper. Cook on medium heat, stirring often, until thickened. Turn off the heat and add the cheese. Stir until melted.