SBR Pulled Pork Mac n’ Cheese

with Sweet Golden Mustard Barbecue Sauce
time: Over An Hour | serves: 1 to 9
  • 2 cups Sweet Baby Ray's Sweet Golden Mustard Barbecue Sauce
  • 1 quart pulled pork
  • 6 cups mac n' cheese, prepared
  • 1 cup garlic crumbs
  • Garlic Crumbs:
  • 1 tbsp finely chopped garlic
  • 1/2 cup grated parmesan cheese
  • 2 tbsp melted unsalted butter
  • 3/4 cup Panko breadcrumbs
  • Pulled Pork:
  • 4-6 lbs. pork butt, boneless
  • 3/4 cup garlic, granulated
  • 1/4 cup pepper, black, ground
  • 1/4 cup salt, kosher
  • 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 large baking 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 easily apart.
  • 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 large baking pan and refrigerate to cool to below 41°F. Cover and reserve until needed. Discard the fat.
  • Combining Garlic Crumbs and Pulled Pork
  • Using a large baking pan, spray well with cooking spray.
  • Mix the pulled pork and Sweet Baby Ray's Sweet Golden Mustard Barbecue Sauce well. Once mixed, spread the pork evenly in the baking pan.
  • 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.

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