Name: Pulled Pork Mac and Cheese with Mushrooms
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Ingredients: 2-3 pounds Ontario pork shoulder; Salt and pepper; 1 cup root beer; 1 cup barbecue sauce (your choice); 1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped; 2 tablespoons olive oil; 3 cups rigatoni pasta (cooked until al dente); 3 cups milk; ½ large onion, chopped; 2 cloves garlic, chopped; ½ tablespoon Italian herbs; 2 tablespoons butter; 2 tablespoons flour; 1 tablespoon Dijon mustard; Salt and pepper, to taste; 3 cups sharp cheddar cheese, shredded; ¼ cup chopped cilantro

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Yield 6-8 1x

Entrees, Sides

Author Mushrooms Canada

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise!

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Ingredients

Scale

Pulled Pork:

2–3 pounds Ontario pork shoulder
Salt and pepper
1 cup root beer
1 cup barbecue sauce (your choice)

Mac N Cheese:

1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tablespoons olive oil
3 cups rigatoni pasta (cooked until al dente)
3 cups milk
½ large onion, chopped
2 cloves garlic, chopped
½ tablespoon Italian herbs
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
Salt and pepper, to taste
3 cups sharp cheddar cheese, shredded
¼ cup chopped cilantro

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Instructions

Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6-8 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. In a 400°F oven, roast mushrooms for 15-20 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 flavors 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 Dijon, 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 (rest can be reserved).
Bake at 350°F until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.