Ingredients
1 package (16 oz.) elbow macaroni
2 eggs
1 can (12 oz.) evaporated milk
1⁄4 cup butter, melted
2 Tbsp. prepared mustard
1 tsp. Sunset Seasoned Salt
1 tsp. pepper
8 oz. (227 g) Velvetta, melted
4 cups shredded cheddar cheese, divided
Prepared Pulled Pork
Green onions
Pulled Pork:
5 lbs. (2.22kg) pork shoulder, pork butt or pork loin
1 cup ketchup
½ cup apple cider vinegar
½ cup brown sugar
¼ cup water
4 Tbsp. BBQ Pulled Pork Blend
Instructions
Pulled Pork: In a slow cooker, whisk apple cider vinegar, brown sugar, water and BBQ Pulled Pork Blend. Add pork shoulder (or pork butt/pork loin) and turn to coat. Cook on low for 6 hours or on high for 3 hours, until it shreds easily. Shred with two forks, then stir back into the sauce.
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, Sunset Seasoned Salt and pepper until combined. Stir in the melted Velvetta and 3 cups cheddar cheese. Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. (9”x13”) baking dish. Top with remaining cheese. Bake, uncovered, at 350°F for 25-30 minutes or until cheese is melted and edges are bubbly. Heat prepared pulled pork and layer on top of the baked macaroni. Top with green onion.
Products Used
