Name: Crockpot BBQ Pulled Pork Mac and Cheese
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 cup low-sodium chicken broth; 1 lb elbow macaroni; 1 tbsp olive oil; 1 tsp black pepper; 1 tsp salt; 1.5 cups BBQ sauce; 1.5 cups milk; 2 cups shredded cheddar cheese; 2 tbsp butter; 2 tbsp flour; 3 lbs pork shoulder

This Crockpot BBQ Pulled Pork Mac and Cheese combines tender pulled pork with creamy, cheesy macaroni. Perfect for a comforting meal, it’s an easy, hands-off recipe that blends smoky BBQ flavors with rich, gooey cheese.

Why You’ll Love This Recipe

This crockpot BBQ pulled pork mac and cheese is a decadent, crowd-pleasing dish that marries the smoky tang of pulled pork with the creamy comfort of cheesy macaroni. The slow cooker does all the work, infusing the pork with bold BBQ flavor while the cheese sauce melts into perfection. Ideal for family dinners, game days, or potlucks, it’s versatile—serve it as a main or side—and budget-friendly with hearty leftovers. The rich, satisfying taste and easy prep make it a go-to for anyone craving a cozy, indulgent meal without the hassle.

Recipe Tips and Tricks

Choose Fatty Pork: Pork shoulder or butt ensures juicy, shreddable meat.

Sear for Flavor: Browning the pork before slow cooking adds depth.
Cook Pasta Separately: Boil macaroni separately to avoid mushiness in the crockpot.
Add Cheese Gradually: Stir in cheese slowly to create a smooth sauce.

Low Heat Only: Cook on low to prevent cheese from separating.
Thicken if Needed: Use a cornstarch slurry for a creamier consistency.
Rest Before Mixing: Let pork and mac rest separately to avoid sogginess.

Adjust Seasoning: Taste and tweak BBQ sauce or spices after cooking.
Keep Covered: Avoid lifting the lid often to maintain heat.
Serve Warm: Pair with a side salad for a balanced meal.

Yield: 10 servings

Crockpot BBQ Pulled Pork Mac and Cheese

Creamy crockpot BBQ pulled pork mac and cheese, smoky and hearty, perfect for meals.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 cup low-sodium chicken broth
1 lb elbow macaroni

1 tbsp olive oil
1 tsp black pepper
1 tsp salt

1.5 cups BBQ sauce
1.5 cups milk
2 cups shredded cheddar cheese

2 tbsp butter
2 tbsp flour
3 lbs pork shoulder

Instructions

Prep the Pork: Pat pork shoulder dry and season with salt, pepper, and a drizzle of olive oil.
Sear the Pork: Heat a skillet over medium-high heat. Sear pork for 5-6 minutes per side until browned. Transfer to the slow cooker.
Add Broth: Pour chicken broth over the pork, cover, and cook on low for 8-10 hours until fork-tender.

Shred the Pork: Remove pork, shred with two forks, and mix with BBQ sauce. Set aside.
Cook Macaroni: Boil macaroni in salted water until al dente, then drain and set aside.
Make Cheese Sauce: In a saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute, then whisk in milk. Add cheddar cheese gradually, stirring until smooth.

Combine in Crockpot: Transfer cooked macaroni to the slow cooker. Pour cheese sauce over the top and stir gently.
Add Pulled Pork: Mix shredded BBQ pork into the macaroni and cheese, ensuring even distribution.
Cook on Low: Cover and cook on low for 1 hour, stirring halfway, until heated through.

Serve and Enjoy: Let rest for 10 minutes, then scoop into bowls and savor the smoky, cheesy goodness!

Notes

Pork shoulder is best for shredding; avoid lean cuts for juiciness.
Cook pasta separately to prevent it from becoming mushy.

Add cheese slowly to avoid clumping; stir constantly for smoothness.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for dairy-free or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 694Total Fat 42gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 21gCholesterol 154mgSodium 951mgCarbohydrates 35gFiber 1gSugar 16gProtein 42g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pork Shoulder (3 lbs): Well-marbled for tenderness; about 1 piece.

BBQ Sauce (1.5 cups): Smoky and tangy, store-bought or homemade.
Elbow Macaroni (1 lb): Cooked al dente for the perfect bite.
Cheddar Cheese (2 cups, shredded): Sharp cheddar melts well; grate fresh.

Milk (1.5 cups): Whole milk adds creaminess; 2% works too.
Butter (2 tbsp): Adds richness to the cheese sauce.
Flour (2 tbsp): Thickens the sauce; all-purpose is best.

Chicken Broth (1 cup): Low-sodium keeps flavors balanced.
Salt and Pepper (1 tsp each): Seasons the dish; adjust to taste.
Olive Oil (1 tbsp): Used for searing, adding depth.

Variations and Substitutions

Meat Swap: Use pork loin or chicken thighs; adjust cooking time.
Sauce Variations: Try a spicy or honey BBQ sauce for a twist.
Pasta Options: Substitute with penne or shells for variety.

Cheese Swap: Use Monterey Jack, Gouda, or a cheese blend.
Milk Alternatives: Replace with almond or oat milk for dairy-free.
Broth Swap: Use beef broth or water with extra seasoning.

Spicy Kick: Add jalapeños or cayenne for heat.
Veggie Add-Ins: Mix in bell peppers or spinach for nutrition.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat with milk.

Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or microwave, stirring to blend.