“CookJunkie’s Famous Southbound Sizzle Feast”

Allergens

Gluten, Dairy

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 8 oz elbow macaroni
• 3 cups sharp cheddar cheese, shredded
• 1 cup milk
• 1/2 cup unsalted butter
• 1 cup cornmeal
• 1 cup buttermilk
• 1 egg
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp baking soda

Instructions

1. In a slow cooker, combine pork shoulder, barbecue sauce, apple cider vinegar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Cook on low for 8 hours or until the meat is tender and pulls apart easily.
2. Remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the sauce and stir to combine. Keep warm.
3. Preheat oven to 350°F (180°C). Cook macaroni according to package instructions, then drain and set aside. In a large pot, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk, whisking constantly until the sauce thickens. Stir in cheddar cheese until completely melted and smooth. Fold in cooked macaroni and season with salt and pepper to taste.
4. In a separate bowl, combine cornmeal, buttermilk, egg, sugar, salt, and baking soda. Pour this mixture into a greased 9x13 inch baking dish and spread evenly. Bake for 20 25 minutes or until a toothpick inserted in the center comes out clean.
5. To serve, place a scoop of BBQ pulled pork on a plate, followed by a generous spoonful of mac & cheese, and a warm slice of cornbread. Enjoy every bite!

Chef’s Insight

This recipe brings the essence of a southern street-food classic into your home kitchen, perfect for a weekend gathering or game-day feast.

Notes

The BBQ sauce can be prepared ahead of time for a more hands-on approach. Experiment with different cheeses in the mac & cheese to find your favorite combination.