Pulled pork mac and cheese

Total 4 hrs 20 mins Prep 1 hrs

Here, you find the tempting point where comfort food meets lavish indulgence. Perfect served up for relaxed weekend dinners or cosy evenings at home, this pulled pork mac and cheese is a dish you will never want to end. Picture herb-crusted pork, brushed with barbecue glaze and roasted until fall-off-the-bone tender, and macaroni enveloped in a smooth butter, garlic and creamy Havarti sauce, and I’m sure you can imagine the intensely decadent flavour that will follow.

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Ingredients

For the pork:

800 g pork shoulder joint, boneless, or 1 pack ready-made pulled pork (500 g)
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp onion powder
½ tsp garlic powder
7 tbsp barbeque sauce
1 tsp salt
1 pack ready made pulled pork (optional)

For the mac & cheese:

110 g macaroni pasta
5 tbsp salted butter
480 ml milk
5 tbsp plain flour
½ tsp smoked paprika
1 tsp red pepper flakes
1 tsp dried parsley
1 tbsp fresh parsley, chopped
1 garlic clove, mashed
pinch of salt

Preparation

Make the pork:

If using ready-made pulled pork, cook it in the oven according to the packet instructions. If making it from scratch, place the pork joint in a wide tray and pat it dry.

In a small bowl, mix the dried herbs, garlic powder, onion powder, and salt, then rub the mixture all over the meat. Cover the joint with cling film and leave it in the fridge overnight if possible, or for at least one hour.

Take the meat out of the fridge and let it sit at room temperature for about 1 hour. Sear the pork first, either on a grill or a barbecue. Heat the grill until very hot, at least 200°C. Sear the meat on all sides for 2 minutes per side, then remove it from the grill, transfer it to a baking tray, and brush with barbecue sauce.

Preheat the oven to 120°C.

Cook in the oven for 30 minutes, then cover with aluminium foil and continue cooking for another 2½ hours.

Make the macaroni:

Cook the macaroni in a pot of salted boiling water for 11 minutes. Drain well, stir through 2½ tbsp of butter, and set aside.

Make the cheese sauce:

In a medium frying pan, melt the remaining 2½ tbsp of butter over a medium-low heat. Once melted, add garlic and smoked paprika and cook for 1 minute, until fragrant.

Add flour and mix vigorously for 4 minutes to avoid any lumps. Swap the spoon for a whisk, then slowly add the milk in 2-3 rounds, letting it combine with the mix until thick and creamy – this should take about 5 minutes. Season with salt and remove from the hob.

Add grated Castello® Creamy Havarti Cheese and stir until completely melted and smoothly incorporated.

To assemble:

Combine the pasta and sauce in the frying pan. Scatter dried parsley and red pepper flakes over the top. Shred the pork and place it in the centre of the mac and cheese.

Finish with an extra scattering of grated Castello® Creamy Havarti Cheese and chopped fresh parsley. Serve while it is still hot. Enjoy!

Tips & Tricks

For a simple homemade barbecue sauce, combine ketchup and vinegar, then mix in brown sugar or honey, smoked paprika, and garlic and onion powder. Allow the sauce to simmer for a few minutes so it thickens and the flavours meld together. Then, simply brush it over the pork.

Tips & Tricks

Do not discard the cooking juices from the tray. Spoon some over the pork before shredding, then mix a little into the shredded meat to help the pork stay moist and prevent it from drying out when placed on top of the macaroni and cheese.

Tips & Tricks

For properly al dente pasta, cook the macaroni in generously salted boiling water and start testing it 1-2 minutes before the suggested cooking time. Take a piece out and taste it – the centre should still have a slight firmness. Drain the pasta as soon as it reaches that texture, otherwise it will continue to cook in the hot cheese sauce.

FAQ: Questions about pulled pork mac and cheese

Pulled pork mac and cheese is a comforting dish that comes together easily, but knowing the ins and outs can help you get the best result. Below are answers to some of the most common questions about this dish.

  • How do I know when the pork is done cooking?

    The pork is done cooking when it pulls apart easily with two forks and has reached an internal temperature of at least 90°C. If you have a meat thermometer, insert it into the thickest part of the joint to check. If not, try pulling the meat apart with two forks. It should separate into tender strands with very little effort.

  • How far in advance can I prepare the pulled pork?

    You can prepare the pulled pork 2-3 days in advance and keep it refrigerated in a sealed, airtight container. When you are ready to serve, reheat it slowly on the hob or in the oven until warmed through.

  • Can I use a slow cooker to prepare the pulled pork?

    Yes, you can use a slow cooker to prepare the pulled pork. Season the pork as instructed and place it in the slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours, until the internal temperature reaches at least 90°C and the meat pulls apart easily. Once tender, shred the pork and mix it with the cooking juices.

  • Can I make pulled pork mac and cheese ahead of time?

    Yes, you can make pulled pork mac and cheese ahead of time. Assemble the pasta, cheese sauce, and shredded pork, then cover and refrigerate for 2-3 days. If the sauce has thickened during chilling, stir in a small splash of milk to loosen it. Reheat in the oven at 180°C until piping hot throughout, or warm it on the hob over low heat, stirring from time to time.

  • How do I store leftover pulled pork mac and cheese?

    Store leftover pulled pork mac and cheese in an airtight container in the fridge for up to 2-3 days once it has cooled completely. Reheat it carefully in a pan over low heat or in the microwave until piping hot. If the sauce has thickened in the fridge, stir in a small splash of milk while reheating to bring back its creamy consistency.

  • What goes with pulled pork and mac and cheese?

    Pulled pork mac and cheese works perfectly with classic BBQ sides such as coleslaw, gherkins, grilled vegetables, cornbread, baked beans, or a crisp green salad. Choose one or two on the side, or serve them all for a proper BBQ feast.

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Ideas and Inspiration

  • Dinner Party
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    An intimate moment with the other half or a celebration with a small crowd of your favourite people. Any dinner party you throw is a time to enjoy and share new tastes.

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  • Date Night
    Date Night

    Turn down the lights, turn up the soft music and stir up the temperature with something indulging and unforgettable.

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Experience the delicious taste of BBQ pulled pork mac and cheese

Upgrade your mac and cheese with a BBQ twist that is guaranteed to impress. Mac and cheese is a dish people happily return to again and again. Add BBQ pulled pork, and it becomes even more irresistible.

Creamy pasta coated in melted Havarti is topped with slow-cooked pork that has been gently pulled into tender strands and glazed in barbecue sauce. The pork brings a rich, smoky sweetness that settles beautifully into the cheese and pasta, and each forkful delivers a combination of that creamy, cheesy flavour, soft pasta, and juicy pork in a comforting dish that disappears quickly once it reaches the table.

A luxuriously creamy Havarti cheese sauce

Mac and cheese lives or dies by the sauce, and this one is made to be generous. Garlic and smoked paprika are cooked briefly in melted butter before flour is stirred in to build the base, giving the sauce a rich savoury depth that works beautifully with the barbecue pork on top.

Milk is whisked in slowly until the sauce turns smooth and creamy, setting the stage for a good amount of Castello® Creamy Havarti Cheese. Havarti brings a mellow buttery flavour with a light tang and delicate fruity undertones that bridge the gap between the smoky pork and the silky pasta. As the cheese melts, the sauce becomes thick, glossy, and wonderfully rich, clinging to every piece of macaroni.

Succulent and smoky pork with aromatic notes of oregano and rosemary

Layered over the mac and cheese, the pork forms a glorious tender, glistening crown. Before roasting, the pork shoulder is rubbed with dried oregano, rosemary, and onion powder and left to rest; this allows the seasoning to settle into the meat, where the herbs give the pork a warm, savoury flavour, while the onion powder adds a subtle sweetness.

After a quick sear, the pork is brushed with barbecue sauce and roasted slowly in the oven. As it cooks, the glaze caramelises and the meat softens until it pulls apart easily into immensely succulent and juicy strands.

The best of comfort cooking in one dish

Some combinations are simply too good not to happen. Creamy mac and cheese and roasted BBQ pulled pork are exactly that kind of pairing. While the pasta is cherished for its velvety cheese sauce, the pork is celebrated for its smoky warmth and incredible tenderness, achieved through hours of slow roasting – and when these unite on a single plate, you are in for a scrumptious and incredibly comforting meal.

On colder days, creamy pulled pork mac and cheese delivers a soothing warmth, keeping the chill at bay. Yet the barbecue glaze also adds a touch of smoky sweetness that makes the dish feel just as at home on a sunlit barbecue table surrounded by grilled vegetables, skewers, coleslaw, and fresh salads.

And if one comforting dish is not enough, onion puff pastry tart, steak burger with mushrooms, and fougasse bread with kale pesto are perfect options to explore, ready to join the table.

Refine the recipe with different cheeses and flavours

Pulled pork mac and cheese is a great dish to play around with, and adding other cheeses or small flavour touches lets you tailor it to your own taste. Castello® Creamy Havarti Cheese forms a smooth, buttery base with a light tang, which pairs well with other cheeses. You can fold in Gouda for its mellow sweetness and soft, nutty flavour, which melts perfectly into the sauce; Cheddar adds a fuller, sharper flavour that stands up well to the smoky pork, while a little creamy blue cheese brings a salty intensity that deepens the overall richness.

Introduce more spice to this mac and cheese by stirring in a spoonful of Dijon mustard or a pinch of cayenne pepper for a slow-building heat. Finely chopped jalapeños deliver a more immediate, vibrant spice, and their small pieces also introduce a pleasant texture.

For a classic mac and cheese finish, transfer the mixture to an ovenproof dish and scatter plenty of breadcrumbs across the top before baking, where they turn golden and crisp in the oven, forming a wonderful crust that contrasts beautifully with the creamy cheese sauce.

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