PULLED PORK MAC & CHEESE AND PASTA
Steps:
- Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.)In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper.Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours. If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours. For Slow Cooker "Piggy Mac": Make your favorite homemade mac and cheese recipe, and transfer to a 9x13" baking dish once slightly cooled. Spread out evenly and top with 2 1/2 cups shredded pork. Seal tightly with freezer wrap and date. Thaw in refrigerator before reheating. Drizzle pork with BBQ sauce and top with a mixture of melted butter and panko crumbs. Reheat thawed mac and cheese in 350°F oven for 15 minutes or until cheese is melted and the breadcrumbs are golden brown. Allow dish to cool slightly before serving. - For Slow Cooker Pork Ragu over Pasta: Mix 1 1/2 cups of your favorite marinara sauce with 1 pound (about 2 1/2 cups) shredded pork . Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag. Thaw in refrigerator or microwave before reheating on stovetop. Season to taste, adding additional salt and pepper, if needed. Serve over cooked pasta and top with shredded parmesan cheese and chopped parsley.
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