American·non-vegetarian·medium

Smoky Bourbon Pulled Pork with Sweet Potato Mac & Cheese

Name: Smoky Bourbon Pulled Pork with Sweet Potato Mac & Cheese
Prep time: 35 min
Cook time: 300 min
Total time: 335 min
Yield: 8 servings
Cuisine: American
Ingredients: 2kg bone-in pork shoulder; 60g dark brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp kosher salt; 2 tsp black pepper; 1 tsp cayenne pepper; 120ml bourbon whiskey; 80ml apple cider vinegar; 200ml tomato ketchup; 2 tbsp Worcestershire sauce; 500g sweet potatoes (large); 400g elbow macaroni; 250g sharp cheddar cheese (shredded); 100g cream cheese (softened); 240ml whole milk; 60g butter; 30g all-purpose flour; 60g panko breadcrumbs

Imagine tender, fall-apart pork shoulder kissed by hickory smoke and a rich bourbon glaze, its sweetness echoing the caramelized edges of a soulful Southern pit. Nestled beside it, a creamy mac and cheese made silky with sharp cheddar and velvety sweet potato purée, each forkful a comforting embrace. This isn't just barbecue; it's a celebration of slow-cooked love and bold contrasts—smoky, sweet, tangy, and oh-so-satisfying. You'll find the pork shreds effortlessly, soaking up every drop of the glaze, while the mac offers a golden, bubbly crown. Whether it's a Sunday gathering or a weeknight indulgence, this duo transforms your table into a rustic haven. Fire up your smoker or oven, grab your favorite bourbon, and let the aromas work their magic—you deserve this warm, hearty escape.

335 min(prep 35 + cook 300)

8 servings

680 kcal

Ingredients

bone-in pork shoulder2kg
dark brown sugar60g
smoked paprika2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
kosher salt1 tbsp
black pepper2 tsp
cayenne pepper1 tsp
bourbon whiskey120ml
apple cider vinegar80ml
tomato ketchup200ml
Worcestershire sauce2 tbsp
sweet potatoes (large)500g
elbow macaroni400g
sharp cheddar cheese (shredded)250g
cream cheese (softened)100g
whole milk240ml
butter60g
all-purpose flour30g
panko breadcrumbs60g

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Pat pork shoulder dry, then rub all over with the spice mix. Wrap in plastic and refrigerate overnight (or at least 4 hours).
2
Combine bourbon, apple cider vinegar, ketchup, and Worcestershire sauce in a bowl. Set aside—this will become your basting and finishing glaze.
3
Preheat smoker or oven to 120°C (250°F). Place pork on a rack over a tray. Smoke (or roast) for 5–6 hours, basting with half the bourbon glaze every hour, until internal temp reaches 90°C (195°F) and meat pulls easily.
4
Meanwhile, peel and cube sweet potatoes, boil until tender (about 15 minutes), then drain and mash until smooth. Cook macaroni al dente according to package directions; drain.
5
In a large pot, melt butter over medium heat. Whisk in flour for 1 minute, then slowly add milk, stirring constantly until thickened. Stir in cream cheese until melted, then add sweet potato purée and 200g of cheddar. Fold in cooked macaroni.
6
Transfer mac and cheese to a greased baking dish, top with remaining 50g cheddar and panko. Bake at 180°C (350°F) for 20 minutes until bubbly and golden.
7
Shred the rested pork with two forks, discarding bone and excess fat. Toss with remaining bourbon glaze. Serve generous mounds of pork alongside the creamy sweet potato mac and cheese.

#pulled-pork #southern-comfort #smoked-bbq #mac-and-cheese

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