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Single Pan Pulled Pork Mac & Cheese

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For this month's "Only 5 Ingredients" competition, I decided to go with a simple Pulled Pork Mac and Cheese, and I went with a no muss, no fuss method to make it.


The ingredients for this cook are as follows:

1 lb. Dry Macaroni

3 C Whole Milk

2 C Heavy Cream

24 OZ Shredded Cheddar Cheese

1/2 Stick Butter (Not counted as an ingredient, and after making it, I would leave it out anyways)

Leftover Pulled Pork

Salt and Pepper to taste



First I put the dry macaroni in my large ceramic pan.




Next I cut up the butter and added the milk and Heavy Cream.




Then the Cheese!!  I put in most of it, but left reserved some for the finish.




Next it was time to throw it on my 250 smoker for about 2 hours of smoking.




I stirred it at the 30, 60 and 90 minute marks just to make sure it was all mixing nicely.  I forgot to take the picture at the 90 minute mark, but that is when I added my chunks of leftover pulled pork.




After it looked like it was about done, I threw on the rest of the cheese, and opened up the vents to get the heat to crank up.  Once the cheese was nice and melty on the top, it was time to bring it in and enjoy.






Finally it was time to eat!  Nothing like a nice creamy bowl of Mac and Cheese with some nice pulled pork in it.  The macaroni had a nice smokey taste and the pork just threw it over the top.  It also could not have been easier, so now I've only got one pan to clean instead of 3 or 4!






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