North Carolina

Pulled Pork Mac and Cheese

North Carolina's whole-hog BBQ tradition meets mac and cheese in this Tar Heel tribute. Smoky pulled pork with tangy Eastern or Lexington-style vinegar sauce tops creamy sharp cheddar mac with a crown of coleslaw.

⏱45 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Cook macaroni until al dente. Drain and set aside.
  2. Make vinegar sauce: Combine vinegar, brown sugar, red pepper flakes, salt, and black pepper.
  3. Toss pulled pork with vinegar sauce and warm in a covered pan.
  4. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  5. Gradually add milk, whisking until thickened.
  6. Remove from heat. Stir in cheddar until smooth. Season with salt.
  7. Fold in pasta. Transfer to serving bowls.
  8. Top with vinegar-dressed pulled pork and a pile of tangy coleslaw.

Pro Tips

  • Eastern NC uses thin vinegar-pepper sauce, while Lexington adds a touch of tomato - choose your region!
  • Texas Pete hot sauce is a North Carolina original - keep it on the table.
  • The coleslaw on top is essential - it's how NC BBQ sandwiches are served.
  • Traditional NC BBQ uses whole hog - the mix of different cuts creates complex flavor.