Fork tender pork mixed in with mac n' cheese will keep you and your family coming back for more!
Pulled Pork Mac and Block o' Cheese
- For the Pork
- 3 1/2 pounds Pork Shoulder
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Coriander
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Hot Paprika
- Olive Oil
- 1 large Yellow Onion (diced)
- 2 ribs Celery (diced)
- 1 large Carrot (diced)
- 4 cloves Garlic (peeled and smashed)
- 1 Jalapeno or Fresno Chile (halved)
- 1 small bunch Fresh Thyme
- 12 ounces IPA Beer
- 1 quart Low Sodium Chicken Stock
- 1 cup Barbecue Sauce
- For the Mac and Cheese
- 1 pound Cavatappi Pasta
- 1 stick Butter
- 3/4 cup Flour
- 5 cups Whole Milk
- 1 recipe Michael's Block o’ Cheese
- 2 teaspoons Hot Sauce
- 1 1/2 tablespoons Kosher Salt
- Freshly Ground Pepper
- 1/3 cup Panko Breadcrumbs
- 1/3 cup Scallions (sliced)
- The night before: combine all of the Dry Spices and season the Pork, using all of it. Wrap and refrigerate overnight.
- Preheat your oven to 300°F. Remove the Pork from the refrigerator and let the chill come off of it for about 30 minutes.
- Place a large Dutch oven over medium-high heat. When the pan is hot, add a film of Olive Oil followed by the Pork, skin side down. Sear until deep golden brown, 3-5 minutes, then flip and brown the other side. Remove to a plate and set aside.
- Next add the Onion, Celery, Carrot, Garlic, Jalapeno and Thyme with a large pinch of salt. Cook, stirring occasionally for a few minutes, until the vegetables start to break down and get some color. Deglaze the pan with the Beer, scraping the bottom to get all of the brown bits off. Reduce the Beer by 1/2, about 2 minutes then add the Chicken Stock. Bring the liquid to a simmer then give it a taste to check for seasoning. Add the Pork back in, cover and place in the oven to cook for about 2 hours, flipping half way through. The pork is done when it’s fork tender and wants to fall apart. Remove from the oven and when it is at a temperature where you can handle it, shred it in to a bowl and mix with the barbecue sauce. Set aside.
- For the Mac and Cheese: Place a large pot of salted water over high heat. When the Water comes to a boil, add the Pasta all at once. Cook 1 minute less than package directions, stirring occasionally to prevent sticking. Drain and rinse with cold water and set aside. Place the same pot back over the heat, reducing it to medium-high and add the Butter. When the Butter has melted, whisk in the Flour. When a paste has formed, whisk in 2 cups of the Milk, until there are no lumps, then whisk in the rest of the Milk. Bring the Milk mixture to a gentle boil while stirring often with a rubber spatula, being sure to scrape the bottom and sides the whole time. Season with Salt and Freshly Ground Black Pepper along with the Hot Sauce. When the Milk Mixture is gently bubbling, add the Shredded Cheese. Stir until everything has melted and you have a smooth, velvety cheese sauce. Stir in the cooked and cooled Pasta and give it a taste here, checking for seasoning.
- In a small bowl, mix together the Panko Breadcrumbs and Scallions. Set aside.
- Preheat your broiler on high.
- In the bottom of a Dutch oven or deep 13x9 pan, spread the BBQ Pork in an even layer. Pour the Mac and Cheese over the top then sprinkle all of the bread crumb mixture evenly on the top of that. Broil for 5 minutes or until golden brown on top and bubbly. Remove from the oven and let set for 10-15 minutes before serving.