A decadent Pulled Pork Mac & Cheese recipe prepared with sharp cheddar, jalapenos, 15% cream and homemade or store-bought pulled pork enhanced with our BBQ Chicken & Ribs sauce.
Caramelized onions in strong beer are the perfect complement to this recipe, and go perfectly with the pulled pork.
Served in a waffle cone, this recipe is perfect for entertaining guests this summer or for a successful family evening.
If you've got time on your hands, making your own pulled pork is always a must!
300 g of cooked and drained macaroni
200 g of sharp orange cheddar cheese, grated
473 ml of cooking cream 15%
2 jalapenos, finely chopped
250 g of pulled pork (homemade or store-bought)
½ cup of Chicken & Ribs BBQ sauce
2 onions, sliced
2 tbsp. of brown sugar
2 tbsp. of balsamic vinegar
2 tablespoons of butter
2 tbsp. of flour
2 tbsp. of chopped chives
Salt and pepper to taste
½ cup strong beer of your choice
4 waffle cones
In a large saucepan, melt the butter and mix with the flour to form a roux. Cook for a few minutes or until the roux begins to brown slightly.
Add cream, stir and add cheese gradually over medium heat for 5 to 10 minutes. Add the jalapenos, season with salt and pepper and heat over low heat. Mix the pasta with the cheese sauce and set aside.
In a frying pan, sauté the onions in a little butter until softened. Add the brown sugar and balsamic vinegar, and heat over medium heat for 2-3 minutes. Add the beer, bring to the boil, set the heat to low and simmer for about 10 minutes.
Pulled pork is definitely better on the BBQ or in the smoker when we have time to prepare it, but store-bought pulled pork with Firebarns Chicken & Ribs BBQ sauce can do the trick just fine, it's the sauce used that changes everything, of course.
Serve Mac & Cheese in waffle cones with pulled pork on the bottom and caramelized onions on top. Sprinkle with chives to finish.
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