Pulled Pork Mac-n-Cheese with Garlic Crumbs

with Original Barbecue Sauce
time: Over An Hour | serves: 4
  • 2 cups Sweet Baby Ray's Original BBQ Sauce
  • 1 quart Pulled Pork
  • 6 cups Mac-n-Cheese, prepared
  • 1 cup Garlic Crumbs
  • Garlic Crumbs:
  • 2 tbsp melted unsalted butter
  • 1/2 cup grated parmesan cheese
  • 1 tbsp finely chopped garlic
  • 3/4 cup Panko Bread Crumbs
  • Pulled Pork:
  • 4-6 lbs. Pork Butt, boneless
  • 3/4 cup Garlic, granulated
  • 1/4 cup pepper, black, ground
  • 1/4 cup salt, Kosher
  • Original Barbecue Sauce BBQ (undefined)
  • Using a 2-inch pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed, spread the pork evenly in the 2 hotel pans.
  • Top the pork with the prepared mac-n-cheese, evenly covering the pork.
  • Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350°F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.
  • Garlic Crumbs:
  • Place all ingredients in a large mixing bowl and mix well. To better incorporate the ingredients into the crumbs, press and roll the breadcrumbs in your hands – similar to rolling a meatball. This will help distribute everything throughout the breadcrumbs.
  • Remove to a storage container and refrigerate until needed.
  • Pulled Pork:
  • Place the pork into a 2-inch hotel pan. Generously season the pork on all sides with the garlic, salt, and pepper. Cover with foil.
  • Roast covered in a 350°F convection oven for 3-4 hours or until the pork is fork-tender and the meat can be pulled apart easily. Remove, uncover, and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart.
  • Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet or 2-inch hotel pan and refrigerate to cool to below 41°F. Cover and reserve until needed. Discard the fat.

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