American·non-vegetarian·medium

Smoky Bourbon Pulled Pork Mac and Cheese

Name: Smoky Bourbon Pulled Pork Mac and Cheese
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 kg pork shoulder; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp cayenne pepper; 2 tbsp brown sugar; 1 tbsp salt; 1 tsp black pepper; 2 tbsp olive oil; 500 ml chicken broth; 2 tbsp tomato paste; 60 ml bourbon; 2 tbsp apple cider vinegar; 500g elbow macaroni; 60g butter; 1/4 cup all-purpose flour; 600 ml milk; 250g sharp cheddar cheese; 150g Monterey Jack cheese

Imagine the soul of a Southern barbecue pit meeting the creamy comfort of a stovetop mac and cheese. That’s this dish—a tender, slow-cooked pulled pork tossed in a bourbon-spiked barbecue sauce, folded into a velvety cheddar sauce clinging to every ridged pasta shell. The pork is seasoned with smoked paprika and cayenne, then braised until it shreds like a dream, while the cheese sauce gets a touch of sharp cheddar and creamy Monterey Jack for that gooey, stretchy pull. You’ll get smoky, tangy, slightly sweet notes with a gentle heat that builds as you dig in. It’s a fusion of two American classics, made for weekends when you want to impress without fuss. Trust me, this one’s a crowd-pleaser that tastes even better the next day.

140 min(prep 20 + cook 120)

8 servings

610 kcal

Ingredients

pork shoulder1.5 kg
smoked paprika2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
cayenne pepper1 tsp
brown sugar2 tbsp
salt1 tbsp
black pepper1 tsp
olive oil2 tbsp
chicken broth500 ml
tomato paste2 tbsp
bourbon60 ml
apple cider vinegar2 tbsp
elbow macaroni500g
butter60g
all-purpose flour1/4 cup
milk600 ml
sharp cheddar cheese250g
Monterey Jack cheese150g

Nutrition

610 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, brown sugar, salt, and pepper. Rub the mixture all over the pork shoulder.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 5 minutes per side. Transfer to a plate.
3
In the same pot, stir in tomato paste and cook for 1 minute. Pour in bourbon and scrape up any browned bits. Add chicken broth and apple cider vinegar, then return the pork to the pot. Cover and simmer on low heat for 2 hours, or until the pork is fork-tender.
4
Remove the pork from the pot and shred with two forks. Skim excess fat from the sauce, then reduce the sauce over medium heat until slightly thickened. Toss the shredded pork back in the sauce and keep warm.
5
Meanwhile, cook the macaroni in salted water according to package instructions until al dente. Drain and set aside.
6
In a separate large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, stirring constantly until the sauce thickens and bubbles. Remove from heat and stir in the shredded cheddar and Monterey Jack until melted and smooth.
7
Fold the cheese sauce into the cooked macaroni. Serve the mac and cheese topped with a generous spoonful of the bourbon pulled pork.

#bbq #comfort-food #pork #pasta

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