Pulled Pork BBQ Mac & Cheese

I guess I’m a kid at heart because I love mac & cheese. I’ll eat it homemade (my favorite) or even out of the famous blue box. But when you add a little bbq to it? OH MY! It’s sends it right over into adulthood! So good, guys! This little dish is so easy to make when you use pre-packaged bbq but if you have leftover pork, that works too! You’ve gotta try this. You won’t be sorry!

Pulled Pork BBQ Mac & Cheese

 

1 pound pulled pork (I used Jack Daniel’s but homecooked is fine)

1 cup bbq sauce (even if you’re using pre-packaged. Use more if you’ve got pork with no sauce)

1/4 cup butter

1/4 cup flour

1 1/2 cups milk

5 cups grated cheddar cheese

4 ounces cream cheese ~ room temp

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon chili powder

12 ounces pasta shells ~ cooked and drained

1/2 cup diced red onion

5 slices bacon ~ diced and cooked crisp

 

Preheat oven to 375 degrees. Spray a 9x13 inch baking pan with cooking spray.

 

In a medium bowl, combine the pulled pork and the bbq sauce.

 

Pour bbq pork into the prepared 9x13 inch pan.

 

In a large skillet, melt the butter over medium heat. Add the flour and cook a minute or two.

 

Pour in the milk and and cook about 5 minutes until thickened.

 

Add the cream cheese, 3 cups of the cheddar cheese, salt, chili powder and paprika. Whisk until smooth.

 

Add the cooked pasta, bacon, and onion and stir to combine.

 

Pour mac & cheese over the BBQ then top with remaining 2 cups of grated cheese.

 

Bake for 20 - 30 minutes until hot throughout. Allow to sit for 5 minutes before serving.

The line-up!

Add one cup (or more) of your 

favorite bbq sauce to the pulled pork. 

Even if you're using pre-packaged bbq, 

add the sauce. Then pour into your 

prepared pan. I'm using two pans here 

because I'm giving one away and 

the other was for us!

Melt the butter then add the flour 

and stir until thickened and smooth.

Next, pour in the milk and cook until thickened.

Now add the cheeses and seasonings.

Stir to combine.

Then add the cooked pasta, 

the cooked bacon and the onion.

Stir!

Pour the mac & cheese over the 

bbq in the pan and bake for about 

20 minutes until bubbly. YUM!

Pulled Pork Nachos

Okay....so the Super Bowl is coming up next week so you need food for game day, right? These nachos might be something to consider because they are so easy and feed a crowd! Just throw a pork roast in the crock pot in the morning and let it cook then shred it up, spread it over some chips...add some toppings.....BOOM! You’ve just made a whole room full of people happy. You’re a hero! Make these....STAT!

Pulled Pork Nachos

1 3-4 pound pork shoulder roast

2 cups (or more) bbq sauce (I use Sweet Baby Ray’s)

Salt and pepper to taste

Tortilla chips ~ I like to use chips with some substance with this...not flimsy ones that will break)

I 10-ounce jar sliced pepperoncini peppers (or jalapenos, depending on your heat tolerance)

1/2 cup diced red onion

2 cups shredded cheddar cheese

Additional toppings of your choice ~ salsa, avocado or guacamole, sour cream, etc.

Place your pork roast in your crock pot and season with salt and pepper.

Allow to cook on low for 7 - 8 hours or until tender.

Remove any fat from the roast and shred meat with two forks.

Pour bbq sauce over the meat and stir.

Preheat oven to 375 degrees.

Line a rimmed cookie sheet with foil.

Spread tortilla chips on pan.

Scatter pulled pork all over the chips.

Add onions, pepperoncini and cheese on top of pork.

Bake for 10 - 15 minutes until nachos are hot and cheese has melted.

Serve with additional toppings.

Here we go...let's make some nachos!!

Season the pork roast and cook!

Shred meat and add bbq sauce.

Spread some chips in the pan.

Add the meat then the pepperoncini and red onion....

....then add the cheese and bake for a few minutes.

Touchdown!!!

Crock Pot Chops

Pork chops are something we all like around the SFFS house. We like the thin ones best, bone in or not...but really we'll eat them any which way. Making them this way is incredibly easy and the end result is such a fork-tender and delicious piece of meat. You just won't believe how they almost just fall apart before you can get them out of the slow-cooker. I served some roasted potatoes with mine but rice would be a good choice, too since the liquid is pretty good and the rice would soak that up and make for some tasty eatin'!

Crock Pot Chops



6 - 8 pork chops ~ bone-in or boneless
1 cup beef broth
1/4 cup olive oil
1 teaspoon dried rosemary
1 teaspoon Italian seasoning
1 tablespoon paprika
1 clove garlic ~ minced
salt and pepper to taste

Spray your crock pot (or use a liner) with cooking spray then place chops inside.

In a small bowl, whisk together the rest of the ingredients.

Pour over pork chops.

Cook on low 4 -5 hours or until done, making sure the chops stay separated during cooking.


 

Let's go! Spray the crock 

pot with cooking spray 

then put the chops inside.

 

Mix up the rest of the ingredients.

 

Pour over the chops and let 

the crock pot do the work.

 

Seriously...these come out tender 

and moist and FULL of flavor! 

You need to try them soon!

Pulled Pork Pineapple Pizza

We've done it again! Thanks to the ease of Mama Mary's pizza crust, we had a fast and delicious dinner and something that would be great for Labor Day! This pizza was topped with all kinds of yummy things and it was like a flavor explosion! IT Guy and I were the only ones home when I made it so there were a couple of slices leftover. We had to leave and I was thinking I'd have another piece when we got home. But guess what? #1 Son came by and scarfed it down and left me none! We all loved it so much! This is a great pizza if you're wanting something hearty. It tastes like you spent lots of time making it but it takes less than 30 minutes to prepare and bake. A perfect menu item for your Labor Day festivities! Really, REALLY delicious!!!

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Pulled Pork Pineapple Pizza



1 Mama Mary's pizza crust ~ any kind
2 cups prepared pulled pork with barbeque sauce (I used Jack Daniels, found in the deli section)
1 cup barbeque sauce
1 8-ounce can pineapple tidbits ~ drained well
1/2 cup sliced red onion
1/2 cup sliced banana peppers ~ drained
3 cups grated mozzarella cheese

Preheat oven to 425 degrees.

Spread barbeque sauce over crust then sprinkle with 2 cups of the cheese.

Scatter pulled pork over the cheese then add additional toppings.

Sprinkle remaining cheese over toppings.

Bake for 12 - 15 minutes until hot and bubbly.


 
Here's what you need!

 
Spread the bbq sauce on the pizza 
crust then top with 2 cups of the cheese.

 
Scatter the pulled pork on top.

 
Then the rest of the topping and the remaining cheese.

 
Bake it up and serve!

Green Chili Pork Burritos

As always, I'm cooking Mexican food in some form or fashion. This is a quick and easy way to turn out some flavorful meat. I used it in burritos but you could serve it over rice and it would be great. The leftovers are wonderful and it freezes great after it's cooked. It's simple enough to use a smaller roast and a smaller can of enchilada sauce, too. An all-around easy and yummy dish!

Green Chile Pork Burritos



1 2-3-pound pork loin roast
1 medium onion ~ large dice
2 cloves garlic ~ minced
1 4-ounce can diced green chilies
1 28-ounce can green enchilada sauce
2-teaspoons ground cumin
salt and pepper to taste

In your crock pot, place the diced onion and the garlic.

Lay your roast down on top of the onion and garlic.

Pour the enchilada sauce over the roast then add the diced green chile and the seasonings.

Cook on low 8 hours or high for 6 hours, turning roast over once half way through.

Shred meat with two forks.

Warm large flour tortillas and put about 3/4 cup of filling inside and top with a handful of cheddar cheese.

Roll up burrito style.

Top with another spoonful of meat mixture and some more cheese.

Warm in the oven or microwave to melt the cheese on top, then serve!

 
The line up.

 
Put the onion and garlic in the bottom of your crock pot.

 
Place your pork roast on top.

 
Pour in the green chile sauce, 
add the diced green chilies 
then the cumin, salt and pepper.

 
Let it cook! I cooked mine on high 
for about 5 hours then turned it down 
to low for a couple of hours. 
Shred the meat when it's done.

 
Warm a large flour tortilla. Put 
about 3/4 cup of the meat mixture 
on top, then add some cheese.

 
Fold in the sides.

 
And start rolling from the bottom.

 
See?

 
Add some more cheese and sauce 
on top and you're good to go!

Sweet Fire Pork Chops

I'm a big fan of the whole fruit/meat combo. This little recipe has a slight orange undertone to it that's really good. The heat from the chipotle pepper pairs well with all the flavors going on. It's so simple to make and if you've got your grill fired up for burgers, throw a couple of these chops on for good measure!

Sweet Fire Pork Chops



4 bone-in thick cut pork chops
2 tablespoons olive oil
1 1/2 teaspoons ground chipotle chile
1 1/2 teaspoons coarse salt
Zest of 1 large orange
2 teaspoons minced garlic
1/3 cup honey

Set pork chops on a plate.

Combine the rest of the ingredients in a small bowl and spread mixture on both sides of the chops with a rubber spatula.

Allow to rest for 15 minutes.

Grill over medium-high heat, 4 - 5 minutes per side.

Allow meat to rest 5 minutes before eating.

The ingredients.

Set pork chops on a plate and mix 

together the remaining ingredients.

Slather both sides of the chops with 

the glaze. I used a rubber spatula.

Throw 'em on the grill over a medium-high flame.

Cook on both sides, about 4 - 5 minutes. 

Allow to rest for about for about 5 minutes before serving.

Delicious!

Pulled Pork Sliders

During this hot weather, any excuse to NOT turn the oven on works for me. My kitchen area receives the FULL evening sun so it can get HOT while I'm cooking. I got a beautiful pork roast the other day. Before I went to bed, I put everything in the crock pot and threw the covered crock pot insert in the fridge. I gave IT Guy instructions on what to do with it in the morning. Did you know that I'm not a morning person? Yeahhh....mornings and me do NOT get along. But IT Guy IS so I knew I could count on him to start dinner at 6:00 am. (If you ask him, he MADE dinner...yeah, whatever.) By the time 5:00 pm rolled around, we had dinner!! Talk about tender...this roast fell apart. In the end, I added some bbq sauce to the sandwiches, but they certainly didn't need it. Yum!!

Pulled Pork Sliders



½ cup apricot preserves
1 tablespoon Apple Cider vinegar
1 red onion – sliced
2 ½ pound boneless pork shoulder roast
2 teaspoons cumin
½ teaspoon salt
½ teaspoon pepper
BBQ sauce ~ optional

In a crock pot, whisk together the apricot preserves and the apple cider vinegar. Add sliced onion and stir to combine.

Season pork with cumin and salt and pepper. Place in crock pot and cook on low 7 – 8 hours or on high 4- 6 hours.

Using two forks, shred meat and stir it back into the cooking liquid. Serve on slider rolls.

 

Here's the stuff....

 

Slice the onion and mix them in the 

crock pot with the apricot preserves.

 

Season your pork roast.

 

Cook it all day. Mine literally fell apart. 

It was so tender and juicy.

 

Place the meat back in the crock pot 

to mix with the liquid. We added bbq 

sauce to ours and that made the sliders 

even MORE yummy!