Pulled Pork Mac and Cheese with Mushrooms

Pulled Pork Mac and Cheese with Mushrooms

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Pulled Pork Mac and Cheese with Mushrooms

  • Author: Mushrooms Canada
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6-8 1x
  • Category: Main


A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise!



Pulled Pork:

  • 23 pounds Ontario pork shoulder
  • Salt and pepper
  • 1 cup  root beer
  • 1 cup barbecue sauce (your choice)

Mac N Cheese:

  • 1 pound fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 2 tablespoons olive oil
  • 3 cups rigatoni pasta (cooked until al dente)
  • 3 cups milk
  • ½ large onion, chopped
  • 2 cloves garlic, chopped
  • ½ tablespoon Italian herbs
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
  • 3 cups sharp cheddar cheese, shredded
  • ¼ cup chopped cilantro


  1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.
  2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. In a 400°F oven, roast mushrooms for 15-20 minutes, flipping halfway through. Set aside.
  3. In a large pot, cook pasta until al dente. Set aside.
  4. In a large pot combine milk, onion, garlic and Italian herbs. Bring to a simmer for 10 minutes, allowing for flavors to steep. Pour through a strainer and return to pot.
  5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
  6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce.
  7. Top with approximately 3 cups of pulled pork (rest can be reserved).
  8. Bake at 350°F until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.


Cook time includes 6-8 hours in slow cooker.

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