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BBQ Pork Mac n' Cheese

Source: National Pork Board
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Active Time:  10 Minutes
Total Time:  8 Hours 20 Minutes
  6
Take amazing to the next level with Barbecue Pork Mac n’ Cheese. Creamy fontina cheese and slow-cooked pulled pork will make this dish your new favorite comfort food.
RECIPE INGREDIENTS
2-3 pounds pork shoulder, cut into 3 pieces*
1 18-oz bottle barbecue sauce, (any variety or preference)
12 ounces elbow macaroni, or another small pasta
1 tablespoon olive oil
1/2 red onion, finely chopped
3/4 cups half and half
1 1/2 cups Fontina cheese, shredded (Can substitute white cheddar)
Kosher salt and pepper
*You can also use your favorite pre-packaged pulled pork in lieu of making it in the slow cooker. Prepare the pork to the package directions, and place on top of macaroni and cheese once cooked.
BBQ Pork Mac n' Cheese Recipe at Cooking.com
DIRECTIONS
Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.


After 8 hours, using two forks, shred the pork while it’s still in the slow cooker. Once shredded, let it rest in the slow cooker with the remaining BBQ sauce.


Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to package directions. Reserve 1/2 cup of the pasta cooking water and drain the pasta.


Return the pot to the stove over low heat and add the olive oil. Once the oil is warm, add the onion, season with salt and cook until golden brown, about 5-7 minutes. Stir in the half and half. When the mixture just begins to simmer, add the cheese and whisk until smooth.


Once the cheese has melted, add the pasta and stir to coat. If the macaroni and cheese seems thick, add a few tablespoons of the reserved pasta water and stir to combine. Taste and season with additional salt as needed.


Evenly distribute the pasta to 6 serving bowls and add a serving of the shredded BBQ pulled pork on top of the pasta and serve. Reserve the additional pulled pork for leftovers.


Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 09/04/2013
Part of These Recipe Collections Find Similar Recipes »
 Inspired Pork Recipes from the National Pork Board
Nutrition Facts per Serving
Yield:   6
Calories: 660
Fat. Total: 28g
Fiber: 2g
Carbohydrates, Total: 61g
Sodium: 930mg
% Cal. from Fat: 38%
Cholesterol: 125mg
Protein: 40g
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