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Smoky Pulled Pork Mac and Cheese Recipe

This pulled pork mac and cheese combines tangy, slow-cooked pulled pork with a rich, creamy sharp cheddar sauce for an indulgent one-dish meal. A drizzle of extra BBQ sauce on top adds a sweet and smoky finish that brings the whole dish together.

pulled pork mac and cheese on a table.

If you love pulled pork and macaroni and cheese, you’ll adore this combination. Each element is delicious on its own, but together they create a comforting, flavorful dish that’s perfect for family dinners, game-day spreads, or potlucks. The creamy macaroni acts as the perfect base for generous portions of tender pulled pork.

I sometimes call this recipe “piggy mac” — a playful nickname for a satisfying, hearty meal. It’s an easy way to elevate classic mac and cheese into something more substantial and memorable.

This recipe is versatile: make the pork in a slow cooker or an Instant Pot depending on your schedule and equipment. Both methods yield tender pork that shreds easily and soaks up BBQ sauce beautifully. The mac and cheese stays rich and creamy, and baking the assembled dish briefly helps meld the flavors.

Pulled Pork Mac and Cheese ingredients photo.

Pulled pork mac and cheese ingredients

For the pulled pork:

  • 4 pounds boneless pork shoulder, fat trimmed
  • 1 large yellow onion, sliced
  • 1 (12 ounce) can ginger beer or ginger ale (a spicier ginger beer is a great option)
  • 1–2 cups BBQ sauce, divided

For the mac and cheese:

  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 4 cups shredded sharp cheddar cheese
pulled pork mac and cheese scooped into a bowl

Making the pulled pork: Instant Pot or slow cooker

This recipe includes instructions for both the Instant Pot and a slow cooker. Choose the method that fits your time and equipment. The Instant Pot is faster and yields fall-apart tender pork in about 75 minutes of pressure cooking plus natural release. The slow cooker requires more hands-off time but produces equally tender results when cooked on low for about 5 hours.

For added depth of flavor, use a spicy ginger soda like Vernors or a ginger beer in the cooking liquid. If you don’t have ginger soda, cola or Dr. Pepper can be used as alternatives for a different, slightly sweeter flavor profile.

Substitutions and adaptations

  • Swap pulled chicken or beef for pulled pork if you prefer.
  • Use a milder cheese like Colby‑Jack instead of sharp cheddar for a subtler flavor.
  • Add heat by folding in diced jalapeño or a pinch of cayenne to the cheese sauce.
  • Try using cola or Dr. Pepper in the pork instead of ginger ale for a different sweetness and depth.

Storing and reheating leftovers

Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, microwave individual portions until warm or place the mac and cheese in a covered oven-safe dish and bake at 350°F (175°C) for about 20 minutes or until heated through.

This dish also freezes well. Transfer cooled portions to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating, then warm in the oven until piping hot.

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Recipe: Pulled Pork Mac and Cheese

Pulled pork — Instant Pot

  1. Place the pork shoulder, sliced onion, and ginger ale or ginger beer into a 6‑quart Instant Pot.
  2. Set the Instant Pot to Manual (High) for 75 minutes.
  3. Allow the pressure to release naturally when the cooking time completes.
  4. Remove the pork and shred it with two forks on a large plate. Discard any large pieces of fat.
  5. Pour out excess cooking liquid from the pot, return the shredded pork to the Instant Pot, and stir in 1 cup of BBQ sauce.
  6. Add more BBQ sauce if needed — you want the pork coated but not dripping. Cover and keep warm while you prepare the mac and cheese.

Pulled pork — Slow cooker

  1. Place the pork shoulder and sliced onion in a 6‑quart slow cooker. Pour in the ginger ale or ginger beer.
  2. Cook on Low for about 5 hours, or until the pork is tender and shreds easily.
  3. Transfer the pork to a plate and shred with two forks, discarding large pieces of fat.
  4. Drain excess liquid from the slow cooker, return the shredded pork to the cooker, and stir in 1 cup BBQ sauce. Add more if desired. Keep covered and warm.

Mac and cheese

  1. Preheat the oven to 350°F (175°C). Spray a 9×13 casserole dish with nonstick spray.
  2. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente according to package directions. Drain and set aside.
  3. In a large skillet over medium heat, melt the butter. Whisk in the flour to form a roux and cook briefly until golden.
  4. Slowly whisk in the warmed milk until the sauce is smooth. Reduce the heat to low and continue whisking until the sauce thickens and becomes creamy.
  5. Stir in the shredded sharp cheddar until fully melted and smooth. Remove the sauce from the heat and fold in the cooked macaroni.
  6. Transfer the macaroni and cheese to the prepared casserole dish. Top with pulled pork and sprinkle additional cheese if desired.
  7. Bake for about 15 minutes to heat everything through. Drizzle with extra BBQ sauce before serving, if desired.

This pulled pork mac and cheese serves about six and makes a satisfying, crowd-pleasing meal. The combination of creamy cheddar and smoky, saucy pork creates a comforting texture and bold flavor that’s hard to resist. It’s a great option for busy weeknights when you prepare the pork in advance, or for weekend entertaining when you can let the slow cooker do the work.

pulled pork mac and cheese pinterest pin.