FOOD
Pulled Pork and Macaroni Pie
Not pulling your leg here - you have to try this pie!
FOOD
Pulled Pork and Macaroni Pie
Not pulling your leg here - you have to try this pie!
Ingredients
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
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
Pulled "Bondiola" and Macaroni Pie
- 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
Steps
Sauce
- In a small bowl, mix muscovado sugar, cayenne pepper, paprika, ketchup and apple cider vinegar. Divide mixture in two and set aside.
Shredded Pork
- Preheat oven to 280 degrees.
- 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.
Pulled "Bondiola" and Macaroni Pie
- In a pot over medium heat, add the remaining half of sauce. Add butter and whisk until melted. Set aside.
- 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.
- 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!