Pulled Pork Mac and Cheese with Mushrooms

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!

Author: Mushrooms Canada 

Serves: 6-8
Prep Time: 20 mins
Cook Time: 8 hours

What You Need

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

What You Do

  1. 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.
  2. 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.
  3. In a large pot, cook pasta until al dente. Set aside.
  4. 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.
  5. 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.
  6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce.
  7. Top with approximately 3 cups of pulled pork (rest can be reserved).
  8. 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.

Cook time includes 6-8 hours in slow cooker.