Meat Pie Madness: Pulled Pork Mac & Cheese
Meat Pie Madness: Pulled Pork Mac & Cheese
Ingredients
For the Pulled Pork
- 2 pounds pork shoulder, cut into 2-inch chunks
- 1/4 cup barbecue rub, your favorite blend
- 1/4 cup yellow mustard
- 1 1/2 cups lager beer
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons cold butter, cut into small pieces
For the Mac & Cheese
- 1 cup elbow macaroni, uncooked
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembling the Pie
- 2 pie crusts, store-bought or homemade, 9-inch
- 1/2 cup crispy fried onions
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder chunks dry with paper towels. In a large bowl, coat the pork generously with yellow mustard, ensuring all pieces are covered. Sprinkle the barbecue rub evenly over the mustard-coated pork, pressing to adhere.
⏱️ 10 min•🌡️ 325
- 2
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil if needed (pork fat will render). Sear the seasoned pork chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min
- 3
Deglaze the pot with lager beer, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce and brown sugar. Return the seared pork to the pot. Ensure the liquid comes about halfway up the pork; add a little water if necessary. Bring to a simmer, then cover the pot and transfer to the preheated oven.
⏱️ 5 min•🌡️ 325
- 4
Braise the pork for 4 to 6 hours, or until it is fork-tender and easily shreddable. Check occasionally to ensure there's still liquid in the pot. Once tender, remove the pork from the pot and shred it using two forks. Set aside.
⏱️ 240 min•🌡️ 325
- 5
While the pork is braising, prepare the mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 6
In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened to your desired consistency. Bring to a gentle simmer.
⏱️ 5 min
- 8
Remove the saucepan from the heat. Stir in the shredded cheddar cheese and Gruyere cheese until fully melted and smooth. Season with salt, black pepper, and garlic powder. Add the cooked macaroni to the cheese sauce and toss to combine.
⏱️ 5 min
- 9
Once the pork is shredded, return the braising liquid to the stovetop and bring to a simmer over medium-high heat. Reduce the liquid by about one-third, until it has thickened slightly. Remove from heat and whisk in the cold butter pieces until melted and incorporated, creating a rich sauce.
⏱️ 10 min
- 10
Preheat your oven to 400°F. Line a 9-inch pie dish with one of the pie crusts. Spoon half of the shredded pulled pork evenly into the bottom of the crust.
⏱️ 5 min•🌡️ 400
- 11
Next, spoon the mac and cheese over the layer of pulled pork, spreading it out evenly.
⏱️ 2 min - 12
Top the mac and cheese with the remaining pulled pork. Sprinkle the crispy fried onions over the top layer of pork.
⏱️ 2 min
- 13
Place the second pie crust over the filling. Crimp the edges of both crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape.
⏱️ 5 min
- 14
Brush the top crust with the beaten egg wash. Bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbly.
⏱️ 30 min•🌡️ 400
- 15
Let the pie rest for 10-15 minutes before slicing and serving. Serve with the reserved reduced braising liquid as a sauce.
⏱️ 15 min
Kitchen Tools
Meat Pie Madness: Pulled Pork Mac & Cheese
For the Pulled Pork
- 2 pounds pork shoulder, cut into 2-inch chunks
- 1/4 cup barbecue rub, your favorite blend
- 1/4 cup yellow mustard
- 1 1/2 cups lager beer
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons cold butter, cut into small pieces
For the Mac & Cheese
- 1 cup elbow macaroni, uncooked
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk, warm
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For Assembling the Pie
- 2 pie crusts, store-bought or homemade, 9-inch
- 1/2 cup crispy fried onions
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat oven to 325°F. Pat the pork shoulder chunks dry with paper towels. In a large bowl, coat the pork generously with yellow mustard, ensuring all pieces are covered. Sprinkle the barbecue rub evenly over the mustard-coated pork, pressing to adhere.
⏱️ 10 min•🌡️ 325 - 2
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon of oil if needed (pork fat will render). Sear the seasoned pork chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared pork and set aside.
⏱️ 15 min - 3
Deglaze the pot with lager beer, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce and brown sugar. Return the seared pork to the pot. Ensure the liquid comes about halfway up the pork; add a little water if necessary. Bring to a simmer, then cover the pot and transfer to the preheated oven.
⏱️ 5 min•🌡️ 325 - 4
Braise the pork for 4 to 6 hours, or until it is fork-tender and easily shreddable. Check occasionally to ensure there's still liquid in the pot. Once tender, remove the pork from the pot and shred it using two forks. Set aside.
⏱️ 240 min•🌡️ 325 - 5
While the pork is braising, prepare the mac and cheese. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 6
In a separate saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened to your desired consistency. Bring to a gentle simmer.
⏱️ 5 min - 8
Remove the saucepan from the heat. Stir in the shredded cheddar cheese and Gruyere cheese until fully melted and smooth. Season with salt, black pepper, and garlic powder. Add the cooked macaroni to the cheese sauce and toss to combine.
⏱️ 5 min - 9
Once the pork is shredded, return the braising liquid to the stovetop and bring to a simmer over medium-high heat. Reduce the liquid by about one-third, until it has thickened slightly. Remove from heat and whisk in the cold butter pieces until melted and incorporated, creating a rich sauce.
⏱️ 10 min - 10
Preheat your oven to 400°F. Line a 9-inch pie dish with one of the pie crusts. Spoon half of the shredded pulled pork evenly into the bottom of the crust.
⏱️ 5 min•🌡️ 400 - 11
Next, spoon the mac and cheese over the layer of pulled pork, spreading it out evenly.
⏱️ 2 min - 12
Top the mac and cheese with the remaining pulled pork. Sprinkle the crispy fried onions over the top layer of pork.
⏱️ 2 min - 13
Place the second pie crust over the filling. Crimp the edges of both crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape.
⏱️ 5 min - 14
Brush the top crust with the beaten egg wash. Bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbly.
⏱️ 30 min•🌡️ 400 - 15
Let the pie rest for 10-15 minutes before slicing and serving. Serve with the reserved reduced braising liquid as a sauce.
⏱️ 15 min