Pulled Pork and Macaroni Pie

Not pulling your leg here - you have to try this pie!


  • For the sauce:
  • 2 tablespoons muscovado sugar
  • 1 pinch cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 1/4 cups ketchup
  • 1 1/4 cups apple cider vinegar
  • For the shredded pork:
  • 2 pounds pork shoulder
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped thyme
  • 2 tablespoons sea salt
  • 1 teaspoon garlic powder
  • 4 tablespoons muscovado sugar
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon cinnamon
  • For the macaroni:
  • 16 ounces macaroni
  • 3 1/2 tablespoons butter
  • 1/2 cup plain flour
  • 3 1/2 cups whole milk
  • 1/2 cup mozzarella
  • 1/2 cup cheddar cheese, plus more for sprinkling
  • 1/2 cup Parmesan cheese, plus more for sprinkling
  • Chili flakes
  • 1 cup breadcrumbs


  1. Preheat oven to 280 degrees.
  2. In a small bowl, mix muscovado sugar, cayenne pepper, paprika, ketchup and apple cider vinegar. Divide mixture in two and set aside.
  3. In a mixing bowl, combine cumin, thyme, sea salt, garlic powder, sugar, paprika and cinnamon. Dip the meat into this seasoning and place on a baking sheet. Coat with half of the previously prepared sauce and place in the oven for 8 hours. Increase oven temperature to 425 degrees.
  4. In a pot over medium heat, add the remaining half of sauce. Add butter and whisk until melted. Set aside.
  5. In a sauce pot, add the butter, flour, milk, mozzarella, cheddar, Parmesan and a pinch of chili flakes. Stir until soft and combined. Add the cooked macaroni.
  6. In a baking dish, add the shredded pork shoulder and drizzle with sauce and butter mixture. Add the macaroni on top. Sprinkle with breadcrumbs, cheddar and Parmesan cheeses. Bake for 20 minutes. Serve and enjoy!