Pulled pork mac and cheese
Preparation Time: 45 minutes
Cooking Time: 5 hours
Ingredients for pulled pork:
1.8kg boneless pork shoulder, fat trimmed
1 onion, sliced
1 carrot, roughly chopped
1 bottle of ginger beer
1 cup BBQ sauce
Ingredients for mac and cheese:
450g elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk, warmed
4 cups grated cheese
1 tablespoon parsley, finely chopped
In a slow cooker, add the pork, onion and carrot. Pour in the ginger beer and cook on low for 5 hours.
After 5 hours, pull the pork out of the slow cooker and shred with two forks. Pour out the juice from the slow cooker and place the pork back in. Add BBQ sauce and stir. Add more BBQ sauce if required. Cover and keep warm.
Preheat the oven to 180 degrees C. Grease a casserole dish.
Bring a large pot of salted water to the boil over a high heat. Add the macaroni and cook until al dente. Drain pasta and set aside.
In a large frypan melt the butter over a medium heat. Once the butter is melted whisk in the flour. Slowly whisk in the milk until smooth. Reduce the heat and whisk slowly until the sauce becomes thick and creamy. Stir in the cheese, and cook until melted. Turn off heat and add the macaroni.
Pour the macaroni cheese into the casserole dish and top with pulled pork. Sprinkle with grated cheese and parsley.
Bake for 15 minutes to warm through, and drizzle with extra BBQ sauce if desired.