A few weeks ago Jesse and I went to Long Beach, Wa. If you haven’t read my blog post on it yet, you should because that place is awesome! Any who, we went to this restaurant there called Pickled Fish. It was a fabulous place with cute old rustic decorations, live music and fantastic food. I got a pizza and Jesse got this pork mac n’ cheese. Don’t get me wrong, I love pizza, but Jesse’s dinner was AMAZING! AMAZING is really an understatement…. I could have eaten his whole bowl plus 6 more bowls of that heavenly dinner. I have never had pork in mac n cheese before. It wasn’t just regular old pulled pork, but it kind of tasted like sweet bacon. I have been craving that meal ever since that night, so the dinner I made the other night was inspired by Jesse’s dinner from Pickled Fish. I call it Sweet Pork Mac N’ Cheese. You may be having some doubts right about now, saying to yourself, Sarah, pork mixed with mac n cheese just sounds a little too far-fetched for me….. let alone sweet pork mixed with the sweetness from the cheese may not taste so good….. BUT I’m going to tell you as many times as you need to be convinced that this dish is AMAZING!!! You have to try it, you really must. I have some leftover pork in my fridge right now and I’m thinking about making this mac n’ cheese again today and I just had it two nights ago! 🙂 I used about 3-4 lbs of pork for this dish and I definitely didn’t use all of it for the mac n cheese. Since I have some leftover, like I said, I am going to make this meal again, but I’m also going to eat some of it like pulled pork sandwiches. Try it out, and let me know what you think.
For the Sweet Pork
- 3-4 lbs of pork butt/shoulder
- 1 packet of Ol El Paso sauce. This was tricky for me to find, but it’s in the Mexican food isle, near the taco seasoning. It is a yellow packet that has some words on it like ancho chili pepper with garlic sauce. Make sure you get the one that says garlic sauce on it.
- 1 C Root Beer
- 2 C Golden Brown Sugar
For the Mac N’ Cheese
- ½ lb of noodles. Any noodle you like.
- 2 TBS. butter
- 2 TBS. Flour
- ½ tsp. Dijon Mustard
- 4 Dashes of hot sauce (I actually used buffalo sauce because that is all I had, either one works)
- 2 C Whole milk
- 1 C Shredded Cheese, any you like. I used a mixture of cheddar and Colby jack.
- 2 TBS melted butter
- ½ C Italian style bread crumbs
- Place your pork shoulder/butt into a crock pot. Pour the El paso packet, the root beer and brown sugar on the pork and then cover and cook the pork on low for 8 hours. Once it is finished shred the pork and place back in the crock pot.
- When your pork is almost finished, start your mac n cheese.
- Cook the half a pound of noodles according to the packaged directions.
- While the noodles are cooking, place 2 Tbs. of butter in a medium sized sauce pan on medium heat. Once the butter is melted pour in your flour and stir stir stir those two together.
- Then, slowly pour in your milk. Add only a little at a time, stiring constantly until all the clumps of flour are gone.
- Once all the milk is in the sauce pan, mix your mustard, hot sauce, salt, and pepper into it.
- Let it thicken up. Once it is thick, take it off the burner and add in your 1 C of shredded Cheese.
- Now lets assemble. Take your drained pasta noodles and place them in a 9×13 casserole dish. Place some shredded sweet pork and it’s juices on top of the noodles. Then pour your milk mixture on top of that and sprinkle more cheese on top of your sauce. Mix together your last 2 Tbs of melted butter and bread crumbs and then sprinkle those on top of your shredded cheese.
- Pop in the 350 degree oven for about 20-30 mins until the cheese is nice and melty.