When I make pulled pork in the slow cooker, I make tons of it. Whenever I can get my hands on a cheap pork roast I’ll rub it down with a spice rub, pour some barbecue sauce on it and let it go all day on low then shred it up. The first night is always pulled pork sandwiches, but then what to do with the leftovers?
Mac & Smoked Cheddar with Pulled Pork
- 1 3/4 cups macaroni (dry), cooked as per directions
- 2 cups leftover pulled pork
- 3 tbsp butter
- 3 tbsp flour
- 2 tsp Dijon mustard
- 1/2 tsp each salt and black pepper
- 2 cups milk (I used 2%)
- 2 cups shredded smoked cheddar
- 1/4 cup grated parmesan cheese
- 1 tbsp butter
- 1/4 cup panko crumbs
While the macaroni is being strained, make the sauce in the same pot (dish saver!). To make the sauce, melt 3 tbsp butter over medium high heat and add in flour, salt and pepper and whisk until blended together and it smells like it’s cooking a bit (a minute or so). Whisk in the Dijon and then slowly add the milk, whisking all the while. Bring the milk to a boil while continuing to slowly whisk and when it thickens and starts to bubble, remove it from the heat and whisk in all but half a cup of the shredded smoked cheddar and the parmesan. Add the drained macaroni to the cheese sauce, gently stir in the pulled pork and pour the works into a lightly greased 9×13 inch baking pan. Melt the last tbsp of butter, and pour it over the reserved smoked cheddar and panko crumbs. Mix lightly with your fingers and sprinkle this over the top of the casserole. Bake in a preheated 375 (350 convection) oven for 20 minutes.
Yummo! How do you use pulled pork leftovers?