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Pulled Pork Mac 'n' Cheese Muffins with Sriracha-Honey Glaze
PEOPLE32Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. boneless pork butt
- 2 Tbsp. kosher salt
- 1 Tbsp. ground black pepper
- 2 Tbsp. vegetable oil
- 2 Spanish onions (roughly chopped)
- 2 rib celery
- 3 large carrots
- 2 pieces chipotle in adobo
- 4 cloves garlic
- 2 bay leaves
- 1 qt. chicken stock
- 4 oranges (Juice and peel of)
- 1 pt. bbq sauce
- 2 peppers (guajillo)
- 1 cup apple cider vinegar
- 2 cups honey
- 1/2 cup Sriracha
- 1/4 cup molasses
- 2 Tbsp. soy sauce
- 16 oz. elbow macaroni (cooked)
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 3 cups milk
- 2 cups cheese (grated Beecher’s Flagship, or your favorite cheddar cheese)
- 1/4 cup mascarpone
- 1/4 cup cream cheese
- 1 tsp. grated nutmeg
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 cup scallions (finely julienne)
- 3 eggs
- 16 oz. pepper jack cheese (cut into ½ inch cubes)
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