Pulled Pork Mac-n-Cheese With Garlic Crumbs – Original BBQ

Macaroni and cheese with pulled pork mixed with Original BBQ Sauce, topped with Garlic Parmesan crumbs.


2-cups Sweet Baby Ray's Original Award Winning Barbecue Sauce

1-quart Pulled Pork

6-cups Mac-n-Cheese, Prepared

1-cup Garlic Crumbs

Garlic Crumbs

¼-cup Sweet Baby Ray's Garlic Parmesan Sauce

¾-cup Panko Bread Crumbs

Pulled Pork

4–6 lbs. Pork Butt, Boneless

¾ cup Garlic, Granulated

¼ cup Pepper, Black, Ground

¼ cup Salt, Kosher


Using a ½ 2inch hotel pan, spray well with cooking spray.

Mix the pulled pork and Sweet Baby Ray's Original BBQ Sauce well.

Once mixed spread the pork evenly in the ½ hotel pan.

Top the pork with the prepared mac-n-cheese evenly covering the pork.

Sprinkle the garlic crumbs over the mac-n-cheese.

Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.

Garlic Crumbs

Place all ingredients in a large mixing bowl and mix well.

To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball.

This will help distribute the sauce throughout the bread crumbs.

Remove to a storage container and refrigerate until needed.

Pulled Pork

Place the pork into a 2-inch hotel pan.

Generously season the pork on all sides with the garlic, salt and pepper.

Cover with foil.

Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart.

Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart.

Pull the pork, slightly shredding the pork as you separate the fat from the meat.

Place the pulled pork on a baking sheet or 2-inch hotel pan and refrigerate to cool to below 41 F.

Cover and reserve until needed.

Discard the fat.