by Trisha Benevides0
Cajun Pulled Pork Mac and Cheese
I’ve been feeling super cheesy lately. The drippier, the better. I’ve also had this need to make dishes with a little bit of a kick.
I think it may be that I’m needing to metaphorically spice things up. As if all the craziness our lives isn’t enough, right? I mean, who has time to just sit down and take a quick inhale and exhale these days? I certainly haven’t had much breathing time. I’ve been holding it in for days, I think.
So when Omaha Steaks sent me this 1-Step Cajun Pork Roast I knew instantly that I wanted to make a pulled pork mac and cheese with a little extra oomph to it. I mean, what else would you do with a Cajun Pork Roast??
Sure, mac and cheese has been done. Le sigh…
But Pulled Pork Mac and Cheese is a brand new enigma that requires trying just once. It is a combination of sweet and savory that wakes up poor little tired taste buds. And Cajun Pulled Pork Mac and Cheese? This dish is layers of creamy, spicy cheese with oodles of sweet and spicy pulled pork which come together in a flavor explosion that I promise you, you won’t forget.
- 1 Omaha Steaks 1-Step Cajun Pork Roast
- 1 tsp Liquid Hickory Smoke
- ½ cup Brown Sugar
- 2 T Honey
- 1 T Mustard
- 1 T Ketchup
- ½ tsp Ground Ginger
- 1 tsp Chopped Garlic
- ⅛ tsp Red Pepper Flakes
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Salt
- ½ tsp Pepper
- ¼ cup Orange Juice
- ¼ cup Honey Whiskey
- 1 lb. Medium Shell Pasta
- 1 12oz. pkg. melty yellow cheese slices
- 8 oz. Pepper Jack Cheese Slices
- 1 cup Heavy Cream
- Cook Cajun pork roast in slow cooker according to package directions.
- Drain juices, then shred the pork.
- Set aside.
- In a saucepan, combine liquid smoke, brown sugar, honey, mustard, ketchup, ginger, garlic, red pepper flakes, paprika, onion powder, salt, pepper, orange juice, and whisky.
- Whisk to combine.
- Bring to a simmer over medium heat, then drop the heat to low and cook for an additional 15 minutes.
- While the sauce is working on the stove, boil pasta according to package directions.
- Drain pasta and set aside.
- Preheat oven to 400 F.
- Combine pork and sauce and let it sit in the pan while you compile the mac and cheese.
- In a large high-sided casserole dish, put down ⅓ of the shells.
- Layer with melty yellow cheese and pepper jack.
- Continue with another layer of pasta, then melty cheese and pepper jack two more times.
- Drizzle heavy cream over the entire dish.
- Sprinkle pulled pork over the top surface of the pasta, forming an even layer.
- Place casserole dish on a cookie sheet and bake uncovered for 30 minutes.
- Serve immediately.