BBQ Pulled Pork Mac & Cheese
Can we make some noise for our BBQ Pulled Pork Mac & Cheese? It truly does deserve all the love and attention it is getting recently!
- 1 pack ready made pulled pork (optional)
- 28 oz pork shoulder joint, boneless
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp onion powder
- 1 tsp salt
- 7 tbsp BBQ sauce
- 1 cup macaroni pasta
- 5 tbsp salted butter
- 5 tbsp plain flour
- 1 garlic clove, mashed
- ½ tsp smoked paprika
- 2 cups milk
- Pinch of salt
- 6oz Castello Creamy Havarti, grated
- 1 tsp dried parsley
- 1 tsp red pepper flakes
- 1 tbsp fresh parsley, chopped
- Make the pork: If using ready made pulled pork, cook in the oven per the packet instructions. If making it from scratch, add the pork joint to a wide tray and pat dry. In a small bowl mix the dried herbs, garlic and onion powder as well as the salt and rub it all over the meat. Cover the joint with cling film and leave in the fridge overnight if possible, otherwise for at least one hour.
- Remove the meat from the fridge and allow it to reach room temperature, around an hour. First sear the pork, either on a grill or bbq. Get the grill nice and hot (400°F at least). Sear the meat on all sides for 2 minutes on each side, remove from the grill, transfer to a baking tray and brush with the bbq sauce.
- Cook in the oven at 250°F for 30 minutes, then cover it with tin foil and continue cooking for another 2.5 hours.
- Make the macaroni: In a pot of salted boiling water, add the macaroni and cook for 11 minutes. Drain and combine with 2 tbsp of butter, set aside.
- Make the cheese sauce: In a medium skillet pan add the other 2 ½ tbsp of butter and let it melt on a medium low heat. Once melted add the garlic and the paprika, cook for 1 minute until fragrant. Next add the flour and mix vigorously to avoid lumps for 4 minutes to cook the flour. Swap the spoon you were using for a whisk and slowly start adding the milk in 2-3 rounds allowing it to combine with the mix until you achieve a thick cream - this should take 5 minutes. Season with salt and remove from the stove.
- Now add the grated Castello Creamy Havarti and with a spoon, combine until all the cheese has melted and blended in.
- To assemble: Combine the pasta and sauce in the skillet pan, sprinkle the dried parsley and red pepper flakes all over. Shred the pork and add to the center of the mac & cheese. Finally, sprinkle with some more grated Castello Creamy Havarti and the chopped fresh parsley. Serve while it’s hot. Enjoy!