Smoky Crockpot Pulled Pork BBQ Mac and Cheese Step-by-step instructions

Before you start

Before starting, make sure the pulled pork is already cooked and shredded. If using cold leftovers, let it sit at room temperature for up to 30 minutes to take the chill off. Soften the cream cheese by leaving it out for about 30 minutes, then cut it into cubes.

Shred the smoked gouda and sharp cheddar if not pre-shredded; pre-shredded cheese may contain anti-caking agents that can affect the sauce's smoothness. Measure all ingredients and have the slow cooker ready.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Add the uncooked cavatappi, leftover pulled pork, evaporated milk, whole milk, cream cheese, and shredded smoked gouda to the slow cooker. Stir gently to combine, making sure the pasta is submerged in the liquid as much as possible.
   Look for The pasta should be mostly covered by the milk mixture.
   Tip If the pasta isn't fully submerged, press it down with a spoon.
2. 2Cover and Cook
   Cover the slow cooker with the lid. Cook on LOW for 2 hours, without stirring, until the pasta is tender and the cheese is melted and bubbly.
   Look for After 2 hours, the sauce should be thick and the pasta al dente.
   Tip Resist the urge to lift the lid during cooking; it releases heat and slows cooking.

At the end of this phase, the slow cooker will be filled with a creamy, bubbling mixture. The pasta should be tender and the sauce should have thickened slightly, coating the pasta and pork.

The aroma will be rich and smoky, with the scent of melted cheese and barbecue. Check that the pasta is cooked to al dente; if it's still hard in the center, cover and cook for another 10-15 minutes before proceeding.

Add Cheddar and Barbecue

3. 3Swirl in Cheddar and Barbecue Sauce
   After 2 hours, uncover the slow cooker. Add the shredded sharp cheddar and drizzle the sweet bourbon barbecue sauce over the top. Stir gently until the cheddar is melted and the sauce is evenly distributed.
   Look for The cheese should be fully melted and the sauce swirled through.
   Tip Fold rather than stir vigorously to keep the pasta intact.

After stirring in the cheddar and barbecue sauce, the dish will take on a beautiful golden-orange hue with swirls of dark mahogany sauce. The cheese should be fully melted and the sauce should be smooth and glossy. The flavor will be a perfect balance of sharp cheddar, smoky gouda, and sweet-tangy barbecue. Ensure the cheddar is completely incorporated and there are no lumps.

Serve with Toppings

4. 4Serve with Toppings
   Spoon the BBQ mac and cheese into serving bowls. Top each bowl with crispy fried onions and pickled jalapeño slices. Serve hot.
   Look for The top should be glossy and the onions crispy.
   Tip Add the toppings just before serving to keep them crunchy.

When served, each bowl should be a towering mound of creamy mac and cheese with visible pieces of pulled pork. The crispy fried onions will add a golden crunch, and the pickled jalapeños will provide a bright green pop and a tangy heat. The dish should look irresistible, with steam rising and cheese stretching slightly. Check that the toppings are evenly distributed and the dish is hot.

Common mistakes

One common mistake is lifting the lid during the 2-hour cook time. This releases heat and steam, which can cause the pasta to cook unevenly and the sauce to be too thin. Another mistake is using pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.

Over-stirring after adding the cheddar can break down the pasta and make the dish gummy. Also, avoid using a high heat setting, as it can cause the dairy to curdle. Finally, don't skip the toppings—they add essential texture and flavor contrast.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite, and the sauce is thick and creamy, coating the back of a spoon. The cheese should be fully melted and the mixture should be bubbling gently around the edges.

Since the pulled pork is already cooked, the main concern is pasta doneness and sauce consistency. If the sauce seems too thin, cook for an additional 15 minutes with the lid off. The internal temperature of the dish should be at least 165°F (74°C) for food safety.