Sorry, you need to enable JavaScript to visit this website.

Pecan Smoked Pulled Pork Mac

  • 65 min
  • Easy
  • 12
  • Pecan Smoked Pulled Pork Mac Ingredients
  • STOUFFER’S WHITE CHEDDAR MAC & CHEESE -- 6 lb
  • Caramelized onions -- 12 oz
  • Kosher salt -- to taste
  • Pecan Smoked Pulled Pork, see related recipe -- 48 oz
  • Panko breadcrumbs, lightly toasted -- 1 1/2 cup
  • Black peppercorns, cracked -- as needed
  • Smoked pecans, chopped, see related recipe -- 6 oz
  • Pecan Smoked Pulled Pork Ingredients
  • Kosher salt -- 2 Tbsp
  • Black pepper -- 2 Tbsp
  • Chili powder -- 1 Tbsp
  • Garlic powder -- 1 Tbsp
  • Onion powder -- 1 Tbsp
  • Juniper berries, ground -- 1 tsp
  • Bay leaf, ground -- 1 ea
  • Fresh rosemary, minced -- 1 Tbsp
  • Pork shoulder -- approx 8 1/2 lbs
  • Smoked Pecans
  • Pecans, halved -- 6 oz
Preparation
1
In a large sauté pan combine Stouffer’s White Cheddar Mac & Cheese and caramelized onions.
2
Over medium heat, stir until heated through, taste and season with salt as needed and hold hot for service.
3
Warm the pulled pork in a sauté pan or on a flat top grill, hold hot for service.
4
To serve one portion, ladle 8 oz. of the mac and cheese into a bowl and top with 4 oz. of the Pecan Smoked Pulled Pork.
5
Garnish with 1 Tbsp. panko breadcrumbs, freshly cracked black peppercorns and 1 Tbsp. of chopped, smoked pecans.
6
Combine all ingredients except the pork shoulder. Mix until thoroughly combined, and set seasoning mix aside.
7
Pat the pork shoulder dry and then rub liberally with the seasoning mix.
8
Smoke pork shoulder over pecan wood chunks for 8-10 hours at 225°F or until pull apart tender with an internal temperature of 190°F-200°F.
9
Let pork shoulder rest, and pull apart. Reserve refrigerated until use.
10
In a perforated pan, add the pecans and smoke over pecan wood chunks in a smoker at 225°F for 1-2 hours or until desired smokiness is achieved.
Components