Smoked BBQ Pulled Pork with Creamy Mac and Cheese
Imagine a lazy Sunday afternoon, the air thick with the scent of hickory smoke, and the promise of a meal that hugs you from the inside out. This recipe brings together two American classics: tender, fall-apart pulled pork, slow-smoked until it’s kissed with a ruby-red bark and drenched in a tangy, sweet homemade BBQ sauce, and a velvety mac and cheese that’s so creamy it practically melts on your tongue. You’ll start with a pork shoulder, rub it with a secret blend of brown sugar, smoked paprika, and a hint of cayenne, then let the smoker work its magic for hours. The mac and cheese features a rich béchamel with sharp cheddar and a touch of nutmeg, baked until golden and bubbly. It’s a plate of pure comfort, best enjoyed with a cold beer and good company.
Ingredients
- pork shoulder (bone-in)2.5 kg
- brown sugar60g
- smoked paprika30g
- garlic powder15g
- onion powder15g
- cayenne pepper5g
- salt20g
- black pepper10g
- apple cider vinegar120ml
- ketchup200g
- Worcestershire sauce30ml
- elbow macaroni400g
- unsalted butter60g
- all-purpose flour60g
- whole milk750ml
- sharp cheddar cheese (shredded)300g
- Gruyère cheese (shredded)100g
- nutmeg (freshly grated)2g
Nutrition
Directions
- 1
Step 1: The night before, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Pat the pork shoulder dry, then coat it generously with the rub. Wrap tightly in plastic wrap and refrigerate overnight.
- 2
Step 2: The next day, heat your smoker to 110°C (225°F) using hickory or applewood chips. Place the pork shoulder fat-side up on the grate. Smoke for 6–8 hours, spritzing with apple cider vinegar every hour, until the internal temperature reaches 90°C (195°F) and the meat pulls apart easily.
- 3
Step 3: While the pork smokes, make the BBQ sauce: In a saucepan, combine ketchup, the remaining apple cider vinegar, Worcestershire sauce, and 30g of brown sugar. Simmer for 15 minutes, then set aside.
- 4
Step 4: For the mac and cheese, cook macaroni in salted boiling water until al dente. Drain and set aside. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth and thickened (about 5 minutes). Remove from heat, stir in cheddar and Gruyère, then season with nutmeg, salt, and pepper. Fold in the macaroni.
- 5
Step 5: Transfer the mac and cheese to a greased 9x13-inch baking dish. Bake at 180°C (350°F) for 25 minutes until golden and bubbly.
- 6
Step 6: Once the pork is done, let it rest for 30 minutes, then shred with two forks, discarding the bone and excess fat. Toss with the BBQ sauce until well coated.
- 7
Step 7: Serve the pulled pork piled high over a generous scoop of mac and cheese. Garnish with a sprinkle of fresh chives if you like.
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