Smoky BBQ Pulled Pork Stuffed Mac & Cheese

Ingredients

• bone-in pork shoulder (Boston butt)1.5kg
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• kosher salt2 tsp
• black pepper1 tsp
• brown sugar2 tbsp
• liquid smoke (hickory)1 tsp
• apple cider vinegar60 ml
• chicken broth500 ml
• elbow macaroni500g
• unsalted butter60g
• all-purpose flour60g
• whole milk750 ml
• sharp cheddar cheese, shredded400g
• cream cheese, softened110g
• Dijon mustard1 tbsp
• your favorite smoky BBQ sauce250 ml
• panko breadcrumbs100g
• melted butter30g

Directions

1. 1

   Preheat your oven to 160°C. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, and brown sugar. Rub this spice blend all over the pork shoulder, massaging it deep into the meat. Place the pork in a large Dutch oven, add the liquid smoke, apple cider vinegar, and chicken broth. Cover and cook for 2–2.5 hours, until the pork is fork-tender and shreds easily. Once done, remove the pork, discard the bone and any excess fat, and shred the meat with two forks. Toss the shredded pork with 120ml of your BBQ sauce and set aside.

2. 2

   While the pork cooks, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside. Do not rinse—the starch helps the sauce cling.

3. 3

   In a large saucepan over medium heat, melt the 60g of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a light roux. Gradually whisk in the milk, then reduce heat to low and simmer for 3–4 minutes until thickened. Remove from heat and stir in the shredded cheddar, cream cheese, and Dijon mustard until completely smooth and velvety. Season with a pinch of salt and pepper.

4. 4

   Combine the cooked macaroni with the cheese sauce, then gently fold in half of the shredded BBQ pork. Pour the mixture into a greased 9x13-inch baking dish. Evenly distribute the remaining pulled pork over the top, then drizzle the remaining 130ml of BBQ sauce over everything in swirls.

5. 5

   In a small bowl, mix the panko breadcrumbs with the 30g of melted butter. Sprinkle this crunchy topping evenly over the mac and cheese. Bake uncovered at 180°C for 20–25 minutes, until bubbly and golden brown on top. Let it rest for 10 minutes before serving—it will be molten and glorious.