Pecan Smoked Pulled Pork Mac
Ingredients
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Pecan Smoked Pulled Pork Mac Ingredients
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STOUFFER’S WHITE CHEDDAR MAC & CHEESE -- 6 lb
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Caramelized onions -- 12 oz
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Kosher salt -- to taste
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Pecan Smoked Pulled Pork, see related recipe -- 48 oz
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Panko breadcrumbs, lightly toasted -- 1 1/2 cup
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Black peppercorns, cracked -- as needed
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Smoked pecans, chopped, see related recipe -- 6 oz
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Pecan Smoked Pulled Pork Ingredients
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Kosher salt -- 2 Tbsp
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Black pepper -- 2 Tbsp
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Chili powder -- 1 Tbsp
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Garlic powder -- 1 Tbsp
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Onion powder -- 1 Tbsp
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Juniper berries, ground -- 1 tsp
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Bay leaf, ground -- 1 ea
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Fresh rosemary, minced -- 1 Tbsp
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Pork shoulder -- approx 8 1/2 lbs
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Smoked Pecans
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Pecans, halved -- 6 oz
Preparation
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1In a large sauté pan combine Stouffer’s White Cheddar Mac & Cheese and caramelized onions.
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2Over medium heat, stir until heated through, taste and season with salt as needed and hold hot for service.
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3Warm the pulled pork in a sauté pan or on a flat top grill, hold hot for service.
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4To serve one portion, ladle 8 oz. of the mac and cheese into a bowl and top with 4 oz. of the Pecan Smoked Pulled Pork.
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5Garnish with 1 Tbsp. panko breadcrumbs, freshly cracked black peppercorns and 1 Tbsp. of chopped, smoked pecans.
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6Combine all ingredients except the pork shoulder. Mix until thoroughly combined, and set seasoning mix aside.
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7Pat the pork shoulder dry and then rub liberally with the seasoning mix.
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8Smoke pork shoulder over pecan wood chunks for 8-10 hours at 225°F or until pull apart tender with an internal temperature of 190°F-200°F.
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9Let pork shoulder rest, and pull apart. Reserve refrigerated until use.
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10In a perforated pan, add the pecans and smoke over pecan wood chunks in a smoker at 225°F for 1-2 hours or until desired smokiness is achieved.
Components
