This Pulled Pork Mac and Cheese Sandwich Will Blow Your Mind
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When regular sandwiches just won’t cut it, bring out the big guns. This BBQ Pulled Pork Mac ‘n’ Cheese Sandwich is what happens when smoky slow-cooked pork and ultra-creamy mac and cheese join forces on a soft, toasted bun.
It’s tender, gooey, rich, and absolutely ridiculous in the best way. This isn’t just comfort food—it’s maximum comfort food. Perfect for game days, weekend cookouts, or just when you want to serve a meal people won’t stop talking about.
❤️ Why I Love This Recipe
Let’s be honest: combining two comfort food legends into one sandwich is a power move. Here’s why I keep making this:
- Slow-cooked, fall-apart pork smothered in BBQ sauce
- Creamy stovetop mac and cheese—no baking required
- No fancy ingredients—just classics that taste like heaven
- It’s ideal for feeding a crowd or satisfying major cravings
🛒 Ingredients You’ll Need
- 1 lb pork shoulder, trimmed of excess fat
- 1 cup BBQ sauce (plus extra for serving)
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 4 hamburger buns
🔁 Ingredient Swaps & Notes
- No slow cooker? Roast the pork covered in BBQ sauce at 300°F for 3–4 hours.
- Cheese it up: Mix in some smoked gouda, pepper jack, or mozzarella.
- Make it spicy: Stir hot sauce into the cheese or use a spicy BBQ sauce.
- Add crunch: Top the sandwich with crispy onions or coleslaw for contrast.
- No pork? Shredded chicken or jackfruit (for a plant-based option) works great.
🔥 Step-by-Step Instructions
- Slow-Cook the Pork
Place the pork shoulder in a slow cooker. Pour BBQ sauce over the top, cover, and cook on low for 8 hours, or until the pork is fork-tender. - Cook the Pasta
Boil elbow macaroni according to package instructions. Drain and set aside. - Make the Cheese Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux. Slowly whisk in milk until smooth and slightly thickened. - Add the Cheese
Stir in shredded cheddar until fully melted. Season with salt and pepper to taste. Fold in cooked macaroni until evenly coated. - Shred the Pork
Remove the pork from the slow cooker and shred with two forks. Mix with a bit more BBQ sauce if desired. - Assemble the Sandwiches
On the bottom half of each bun, layer a generous helping of shredded BBQ pork. Top with a scoop (or more!) of mac and cheese. Cap with the top bun. - Serve & Enjoy
Serve hot with napkins ready—this sandwich gets deliciously messy.
💡 Tips for Success
- Toast the buns to prevent sogginess and add a nice crunch.
- Make the mac and cheese fresh right before serving for best texture.
- Use leftover pork or mac for easy meal prep and next-day sandwiches.
- Add a drizzle of extra BBQ sauce or ranch over the top for a flavor bomb.
🍽️ Serving Suggestions & Pairings
This sandwich is a full meal in itself, but it pairs well with fun sides and drinks like:
- Dorito Casserole – the ultimate crispy-cheesy add-on
- Cajun Chicken Sausage Gumbo – if you’re hosting a southern-style feast
- Cheesy Hot Dip – great for pre-sandwich snacking
- No-Bake Oreo Cream Pie – a cold, creamy finish
- Big Family Banana Pudding – classic southern dessert done right
❄️ Storage & Leftovers
- Pulled pork keeps well in the fridge for up to 4 days. Freeze extras for future sandwiches or tacos.
- Mac and cheese can be refrigerated and reheated with a splash of milk to maintain creaminess.
- Assemble just before serving for best texture—don’t store as a complete sandwich.
🧡 More Recipes You’ll Love
If this cheesy, saucy sandwich stole your heart, check these out next:
- Cajun Chicken Sausage Gumbo
- Dorito Casserole
- Cheesy Hot Dip
- No-Bake Oreo Cream Pie
- Big Family Banana Pudding
🔔 Final Thoughts
This BBQ Pulled Pork Mac ‘n’ Cheese Sandwich is what happens when no one says “too much.” It’s big, bold, messy, and absolutely unforgettable. Whether you’re feeding friends, treating yourself, or hosting a game-day feast, it’s the kind of sandwich that makes jaws drop and tastebuds cheer.
Made it? Loved it? Snap a pic and tag @chefmaniac—then follow along for more outrageous comfort food fusions!
This Pulled Pork Mac and Cheese Sandwich Will Blow Your Mind
When regular sandwiches just won’t cut it, bring out the big guns. This
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 lb pork shoulder, trimmed of excess fat
- 1 cup BBQ sauce (plus extra for serving)
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 4 hamburger buns
Instructions
- Slow-: Cook the PorkPlace the pork shoulder in a slow cooker. Pour BBQ sauce over the top, cover, and cook on low for 8 hours, or until the pork is fork-tender.
- Cook the : PastaBoil elbow macaroni according to package instructions. Drain and set aside.
- Make the : Cheese SauceIn a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux. Slowly whisk in milk until smooth and slightly thickened.
- Add the : CheeseStir in shredded cheddar until fully melted. Season with salt and pepper to taste. Fold in cooked macaroni until evenly coated.
- Shred the : PorkRemove the pork from the slow cooker and shred with two forks. Mix with a bit more BBQ sauce if desired.
- Assemble the : SandwichesOn the bottom half of each bun, layer a generous helping of shredded BBQ pork. Top with a scoop (or more!) of mac and cheese. Cap with the top bun.
- Serve & : EnjoyServe hot with napkins ready—this sandwich gets deliciously messy.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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