Slow Cooker BBQ Pulled Pork Mac & Cheese

Servings: 6–8

Prep Time: 10 minutes

Cook Time: 4–5 hours (slow cooker)

Total Time: 4 hrs 10 mins – 5 hrs 10 mins

Calories: ~680 per serving

Ingredients

For the Pulled Pork

• 2 lbs pork shoulder or butt

• 1 cup BBQ sauce (plus extra for topping)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper to taste

• ½ cup chicken broth

For the Mac & Cheese

• 3 cups uncooked elbow macaroni

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 cup heavy cream

• ½ cup cream cheese, softened

• 1 tsp Dijon mustard

• ½ tsp smoked paprika

• Salt & pepper to taste

Optional Topping

• ½ cup shredded cheddar

• 2 tbsp crispy fried onions

Instructions

1. Prepare the Pulled Pork

1. Place pork shoulder in the slow cooker.

2. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Pour in chicken broth and BBQ sauce.

4. Cover and cook on LOW 6–8 hours or HIGH 4 hours, until pork is tender and easily shredded.

5. Remove pork, shred with two forks, and return to the slow cooker.

2. Make the Mac & Cheese

1. Stir in uncooked elbow macaroni, heavy cream, cream cheese, cheddar, Monterey Jack, Dijon, smoked paprika, salt, and pepper.

2. Mix thoroughly so the pasta is coated.

3. Cover and cook on LOW 1–1.5 hours, stirring occasionally, until pasta is tender and cheese is melted.

3. Optional Topping

1. Sprinkle extra cheddar and crispy fried onions on top.

2. Cover for 5–10 minutes to melt cheese and warm topping.

4. Serve

Scoop into bowls and drizzle with additional BBQ sauce if desired. Perfect comfort food for parties or family dinners.