Entrées Side Dishes

Pecan Smoked Pulled Pork Mac

  • 1:05 TIME
  • 12 Portions


Pecan Smoked Pulled Pork Mac Ingredients

Stouffer’s White Cheddar Mac & Cheese

6 lb 
Caramelized onions12 oz 
Kosher saltto 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 powder1 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, halved6 oz 


Pecan Smoked Pulled Pork Mac Method

  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.  

Pecan Smoked Pulled Pork Method

  1. Combine all ingredients except the pork shoulder. Mix until thoroughly combined, and set seasoning mix aside.
  2. Pat the pork shoulder dry and then rub liberally with the seasoning mix.
  3. 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.
  4. Let pork shoulder rest, and pull apart. Reserve refrigerated until use.

Smoked Pecans Method

  1. 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.