Slow Cooker BBQ Pork Mac n Cheese

It’s not done cooking yet, but since it’s baseball night for Z and Little K, we’re going to be pretty busy!  I can tell you, it smells fantastic.  This is the recipe I was planning on making yesterday, but had the small issue of not reading all the directions and using my slow cooker for another reason.

First, it’s not necessary to make your own BBQ Pork for this recipe.  Ever since I learned how easy it is to make shredded meat in your slow cooker, it’s the only way I’ll go.  That’s me, though.  It’s by far easier to by already cooked shredded meat an add the BBQ sauce.  Hence the reason my slow cooker was in use yesterday – I was making the BBQ pork for this recipe.

Here’s how it’s done:

You can use a pork roast if you want to have lots of leftovers to use in other recipes, or, like me, I had some extra pork chops I hadn’t used in the freezer, so I thawed them out for a few days in the fridge.  They work just as well.

Just throw your roast or chops in the slow cooker, cover in your favorite BBQ sauce, whether you make it from scratch (I would have, but I bought a bunch of sauce when it was on sale and it expires next month) or pre-made sauce.
 
Then it’s all a matter of waiting.  For a 4-lb roast, you’ll want to cook it on low for 8-12 hours.  For the pork chops, I left it in the slow cooker on low for close to 8 hours and the meat literally fell apart.  Once you shred the meat, throw it back in the BBQ sauce for about an hour.

Then put it in a bowl in the fridge for the next day.
If you don’t want to make your own BBQ pork, just follow the recipe below!

Slow Cooker BBQ Mac n Cheese

Smoked Barbecue Mac and Cheese
picture courtesy of Pillsbury
  • 1 box (8 oz) elbow macaroni
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups milk
  • 12 oz prepared cheese product (from 16-oz loaf), shredded
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground red pepper (cayenne)
  • 1/2 lb shredded smoked pork
  • 1/4 cup barbecue sauce
  • 1 cup shredded sharp Cheddar cheese (8 oz)
  • Additional barbecue sauce (optional)
  • Sliced green onions, if desired (optional)
  1. Spray 3-quart slow cooker with cooking spray. (I can’t stress this enough – spray your slow cooker!) Cook and drain macaroni as directed on package—except cook only 6 minutes. In large bowl, mix evaporated milk, milk, cheese product, salt, mustard, black pepper and red pepper. Stir in macaroni. Pour mixture into slow cooker.                   
  2. Cover; cook on Low heat setting 3 hours.                   
  3. In small bowl, mix pork and 1/4 cup barbecue sauce. Stir macaroni and cheese in slow cooker. Top with pork. Sprinkle with Cheddar cheese.                   
  4. Cover; cook 1 hour longer or until set in center. Serve with additional barbecue sauce. Garnish with onions.
For nutritional information and high altitude directions, go here.
Mmmmm.  It really does smell ah-maz-ing.  Enjoy!
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