BBQ Pork Mac N’ Cheese Recipe | Yummly

BBQ Pork Mac n’ Cheese



  • 3 pounds pork shoulder (cut into 3 pieces*)
  • 18 ounces barbecue sauce (any variety or preference)
  • 12 ounces elbow macaroni (or another small pasta)
  • 1 tablespoon olive oil
  • 1/2 red onion (finely chopped)
  • 1 1/2 cups Fontina cheese (shredded, Can substitute white cheddar)
  • kosher salt
  • pepper
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    1. Place the pieces of pork shoulder and BBQ sauce into the slow cooker. Cover and place on low heat for 8 hours.
    2. 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.
    3. 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.
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