BBQ Pork & Mac Bowls

Ingredients

• Pork shoulder

  meat/protein
  4 lb

  $16.00
• Elbow macaroni

  pantry
  2 lb

  $3.00
• Sharp cheddar

  dairy
  2 lb

  $14.00
• Whole milk

  dairy
  5 cup

  $2.00
• Butter

  dairy
  10 tbsp

  $2.00
• BBQ sauce

  pantry
  2.5 cup

  $3.75
• Brown sugar

  pantry
  10 tbsp

  $1.00
• Smoked paprika

  spices
  5 tsp

  $0.25
• Pickles

  pantry
  10 pickle

  $4.00
• Scallions

  produce
  1.5 bunch

  $1.80

Instructions

1. 1

   Rub pork with brown sugar, paprika, salt. Slow cook on low 8 hrs.

2. 2

   Boil pasta. Make béchamel: butter, flour, milk; melt cheddar in.

3. 3

   Toss pasta with sauce, bake at 375°F for 20 min.

4. 4

   Shred pork, toss with BBQ.

5. 5

   Bowl: mac, pork, drizzle BBQ, top with pickle and scallion.

Prep Timeline

Firehouse Notes

• Crispy pork bits from the bottom of the cooker = bonus topping.
• Pickle on top cuts the richness.