Crockpot Barbecue Pulled Pork Mac & Cheese
Serving Size / Yield
- Pulled Pork:
- 4 lb. boneless pork shoulder
- 1 Vidalia onion diced
- 2 C. barbecue sauce
- ½ C. clove honey
- ½ C. water
- Mac & Cheese
- 1 lb. elbow macaroni
- 1 T. unsalted butter
- 2 C. 2% milk room temperature
- 4 C. your favorite cheese blends
Using a double dipper crockpot insert, place the pulled pork, water, and season the water with your favorite season blends, making sure it’s covered with the barbecue mixture. Turn the cooker on low and cover. Cook the elbow macaroni in boiling water for 10-15 minutes, drain and pour noodles into the empty side of the crockpot. Noodles should be al dente. Pour the remaining mac and cheese ingredients over noodles and stir well. Cover and let cook for 4-5, stirring mac and cheese occasionally and checking the pork.
Noodles should be tender and the cheese should be bubbling and browning around the edges. The pork should be tender and falling apart, carefully remove the pork from the crockpot and place in a large bowl and set aside. In a saucepan combine the barbecue and honey with using water to thin the sauce to smother the pork. Pour sauce over the pork and mix well. Serve mac and cheese warm with pulled pork on top. Or on the side of the mac and cheese.