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


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

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

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

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

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

6. 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.

7. Garlic Crumbs

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

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

10. This will help distribute the sauce throughout the bread crumbs.

11. Remove to a storage container and refrigerate until needed.

12. Pulled Pork

13. Place the pork into a 2-inch hotel pan.

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

15. Cover with foil.

16. 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.

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

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

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

20. Cover and reserve until needed.

21. Discard the fat.