Pulled Pork Sandwiches & Mac

Ingredients

• Pork shoulder

  meat/protein
  4 lb

  $16.00
• BBQ sauce

  pantry
  2 cup

  $3.00
• Brioche buns

  pantry
  12 bun

  $9.00
• Elbow macaroni

  pantry
  1.6 lb

  $2.40
• Sharp cheddar

  dairy
  1.6 lb

  $11.20
• Whole milk

  dairy
  4 cup

  $1.60
• Butter

  dairy
  8 tbsp

  $1.60
• Coleslaw mix

  produce
  4 cup

  $2.40
• Brown sugar

  pantry
  8 tbsp

  $0.80
• Smoked paprika

  spices
  4 tsp

  $0.20

Instructions

1. 1

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

2. 2

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

3. 3

   Combine pasta and sauce, bake at 375°F for 20 min until bubbly.

4. 4

   Shred pork, toss with BBQ sauce.

5. 5

   Toast buns, pile pork, top with slaw. Serve with mac.

Prep Timeline

Firehouse Notes

• Hold pork in its juices on warm — never drained, or it dries out.
• Bake mac in two pans for faster reheats during calls.