I’m sharing this recipe today in partnership with the National Pork Board. I’ve worked with the National Pork Board for several years now, sharing delicious recipes that are easy enough to make on busy weeknights. I can’t think of anything else I’d rather eat right now than this cheesy, saucy pasta with pork. And luckily, I can pull this meal together with barely 20 minutes of hands-on effort.
Did you know that there are hundreds of awesome pork recipes on Pork.org? I’m a huge fan of cooking once and eating two or three times with that effort. The National Pork Board’s recipe database makes that easier than ever. This Slow Cooker Southern Ham is a great option for multiple meals, like this Ham and Spaghetti Alfredo, Ham Quesadillas, or Ham Jambalaya. Today’s BBQ Pulled Pork is another terrific option for Soft Tacos, Nachos, or Pizza. Fortunately, there is almost always a pork roast, sausage, or pork chops stashed in our freezer. That saice, I don’t want any of you to make a special shopping trip just to make this recipe! This is not the time for that. I pulled a 3-pound pork shoulder from the freezer to make this BBQ Pork Mac and Cheese about five minutes after I saw the recipe on their website. I typically buy gigantic boneless pork shoulders and cut them up into 3-4 pound portions to freeze. This means we always have something stashed in the freezer for those weeks when we don’t make it to the grocery store. If you don’t already have some pork waiting in your freezer, I recommend adding it to your next grocery order. You won’t regret that. Keeping breakfast sausage and kielbasa in the fridge is my saving grace for easy dinners. (And having more cuts of pork waiting in the freezer provides lots of variety.) You can make these Cheesy Sausage Zucchini Boats, Italian White Bean, Cabbage, and Sausage Soup, or this Roasted Sweet Potato Hash with a pound of hot breakfast sausage. And with some kielbasa, you can pull together this Kielbasa Cabbage Skillet, Roasted Sausage with Sweet Potatoes and Peppers, or this Jambalaya Pasta. Let’s get back to the awesomeness of this particular recipe. Drop your pork roast into the slow cooker and pour barbecue sauce over it. That’s it. (We love this homemade bbq sauce too!) Walk away until dinner time. No searing the pork is required, no special prep. It’s that easy. When the pork is tender enough to pull apart with tongs or a fork, you’ll make the quick stovetop pasta and dinner will be ready in about 15 minutes. You’re going to love this recipe! Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites: First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high. My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker? For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect. Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers. If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
How To Make Pulled Pork Mac ‘n Cheese
For more great pork options, check out the pork belly, tacos, sandwiches, and pork tenderloin recipes that I have shared over the years in partnership with the National Pork Board. Bonus Pork Cooking Tip: For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest. It is a misconception that pork has to be cooked until juices run clear and the meat is white. With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. These standards are determined by the USDA and FDA Food Code. The most delicious pork is never overcooked. For more helpful pork cooking tips and temperature recommendations, check out this guide to cooking perfect pork every time. Disclosure: I’ve partnered with National Pork Board to share this information with you. As always, all thoughts and opinions are my own.
