This simple yet delicious Pulled Pork Mac and Cheese recipe combines tender BBQ pulled pork with macaroni smothered in a rich, creamy cheddar cheese sauce.
Brown the pork. Set the Instant Pot to the saute setting and heat the olive oil for a few seconds. Add the pork and brown on all sides. Turn the saute function off.
Load the Instant Pot. In a bowl, whisk together the BBQ Sauce and coca-cola and pour it over the pork.
Cook the pork. Seal the instant pot and cook on high pressure for 1 hour 15 minutes. Allow the pressure to release naturally.
Shred. Remove the pork and shred it with two forks. Discard the cooking liquid.
For the mac and cheese
Prep. Preheat the oven to 350°F and grease a 9X13-inch baking pan.
Cook the pasta. Cook the pasta per the package’s instructions (be sure to salt the pasta water). Reserve 1 cup of the pasta water before draining the pasta and setting aside.
Make the bechamel. Heat a large saucepan over medium heat. Melt the butter in the pan. Whisk in the flour. Let the mixture cook, whisking constantly, for a minute or two. Gradually add the milk, whisking as you go. Reduce the heat to low and allow the sauce to cook until it thickens a bit. Season with salt and pepper.
Add the cheese. Stir 4 cups of cheese into the bechamel, one cup at a time. Keep stirring between each addition until the cheese has fully melted and incorporated into the sauce.
Put it all together. Turn the burner off and stir the macaroni into the sauce. Add a bit of pasta water if the sauce is too thick. Stir half of the shredded pork into the mac and cheese.
Assemble the casserole. Spread the mac and cheese into the baking pan, top with the remaining shredded pork (you don’t have to use all of it if you don’t want to), and sprinkle with the remaining cheese.
Bake. Bake for 15 minutes or until the cheese is nicely melted.
Serve. Remove from the oven and let it rest for 8 to 10 minutes before serving.
Pulled Pork Oven Method: Preheat the oven to 300˚F. Brown the pork in a skillet first. Then, transfer it to a roasting pan and bake the pork for 3 hours. Uncover and continue to bake for 1 to 2 more hours or until the pork is very tender and easily pulls apart with a fork.
Slow Cooker Method: If you'd rather use the slow cooker, set it to LOW and cook the pork shoulder for 8 hours or until pull-apart tender.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: mac and cheese with pulled pork, pulled pork mac and cheese, pulled pork with mac and cheese