Pulled Pork Mac and Cheese With Mushrooms

READY IN: 8hrs 20mins


  • Pulled Pork
  • 12 lbmushroom, finely chopped
  • 2 -3lbs ontario pork shoulder
  • 1cupbarbecue sauce
  • salt and pepper
  • 2tablespoonsolive oil
  • 3cupsrigatoni pasta (cooked until al dente)
  • 3cupsmilk
  • 12 largeonion, chopped
  • 2garlic cloves, chopped
  • 12 tablespoonmixed Italian herbs
  • 2tablespoonsbutter
  • 2tablespoonsflour
  • 1tablespoonDijon mustard
  • 3cupssharp cheddar cheese, shredded
  • 14 cup chopped cilantro
  • salt and pepper, to taste
  • 1cuproot beer

  • Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.
  • Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.
  • In a large pot, cook pasta until al dente. Set aside.
  • In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
  • In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.
  • Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).
  • Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.
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