Pulled Pork Mac-n-Cheese with Garlic Crumbs

  • Ready in Over an Hour
  • Serves 4 or more People
  • Skill Level Medium

Contributed By:
Sweet Baby Ray's


  • 2 cups Sweet Baby Ray’s Original BBQ Sauce
  • 1 quart Pulled Pork
  • 6 cups Mac-n-Cheese, prepared
  • 1 cup Garlic Crumbs
Garlic Crumbs
  • ¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce
  • ¾ cup Panko Bread Crumbs
Pulled Pork:
  • 4–6 lbs. Pork Butt, boneless
  • ¾ cup Garlic, granulated
  • ¼ cup pepper, black, ground
  • ¼ cup salt, Kosher                                      


  • Using a 2inch hotel pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the 2 hotel pan.
  • Top the pork with the prepared mac-n-cheese evenly covering the pork.
  • Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.
Garlic Crumbs:
  • Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs.
  • Remove to a storage container and refrigerate until needed.
Pulled Pork:
  • Place the pork into a 2-inch hotel pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil.
  • Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart.
  • Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet or 2-inch hotel pan and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.

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