What could possibly top ultra cheesy and creamy homemade stovetop mac ‘n cheese…but why, my Barbecued Smoked Pulled Pork, of course!! Just one of the ways that I took that insanely tasty and tender leftover pulled pork, along with my latest homemade apple barbecue sauce, and combined them together to create a whole new meal the next day!

I have to tell you, that I WILL be posting that disgustingly rich and creamy mac ‘n cheese on it’s own, too. Yea. It was that good.

Oodles of tender macaroni noodles doing the backstroke in silky-rich creamy cheese sauce.

Seriously, right? What’s not to love, right?

My latest pulled pork went extremely well with this cheesy mess, and as I write this, I wish we still had some left!!

This was actually the last recipe that I made with the leftovers, but certainly not last in taste, ease, and convenience. This is something to bookmark or save to a few of your Pinterest boards, because you’re really going to want to make this, too! OH yea!

You’ll find my pulled pork recipe for this right {here}, and the flavors that I combined with the mustard coating, as well as the apple barbecue sauce {here}, all complimented each other so well, that even I *sighed* at first bite!!

I used my smoker for the pork, but you can also use your grill and adapt this recipe to whatever grill you have, (gas or charcoal). *I have not done it this way as of yet, so read what ever directions you find online carefully, please.

We use an electric Char-Broil, though, and it works like a charm. For this one, I used apple and mesquite chips, but feel free to use whatever kinds of wood you’d like to achieve a strong or mild smokiness flavor.

So if you’ve picked up a gorgeous pork butt, also called “shoulder”, (as that’s where it’s actually from), and are in search of a great tasting smoked pulled pork recipe – – with lots of ideas of how the heck to use up the rest of it – – yea…save this blog, or just subscribe. That way you won’t miss out on any!

Though I’m a beginner at smoking, I do seem to have a natural knack for it, and absolutely love it! If you haven’t gotten your feet wet at smoking, don’t wait any longer. It’s very simple and easy to do, and results are outstanding! Just as good if not better, than any bbq joint near you!

So dive right in! And try something new! It’s fun, easy, and delicious!!! Enjoy!!

The rest of my leftover concoctions to follow!!

Barbecued Smoked Pulled Pork Mac and Cheese

Ingredients

2 cups of my pulled pork
barbecue sauce to taste, optional

For Mac and Cheese:

1/2 lb. (8 oz. or 2 cups) uncooked macaroni noodles, cooked and drained
3 Tbl. butter
1 large clove garlic, minced
3 Tbl. flour
2 1/2 cups milk
1/4 - 1/2 tsp. spicy brown mustard, to taste
12 oz. Velveeta Original, diced into small pieces
4 oz. sharp cheddar cheese, grated
1/2 tsp. salt
1/8 tsp white pepper, or to taste

Instructions

Cook the pasta according to the instructions on the box, then drain; set aside.

In a Dutch oven or large deep saucepan, melt butter over medium heat, add garlic, and sauté until garlic smells fragrant, about 1 minute or so. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden in color.

Reduce heat to medium-low and slowly whisk in the milk and mustard until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.

Add the cheeses, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Add salt and white pepper.

Add drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Pour into large dish or individual serving dishes. Top with warmed leftover pulled pork. Drizzle with room temp or warmed barbecue sauce if desired, and serve immediately.