5 lb(s) pork shoulder
2 cup steak seasoning
Mac and Cheese
8 oz dry macaroni noodles
3 cup 35% cream
1 cup (2 oz) Mozzarella, grated
1 cup (2 oz) Gouda, grated
1 green cabbage, shredded
1 purple cabbage, shredded
4 carrots, shredded
¼ cup coleslaw dressing
2 Tbsp canola oil
½ white Spanish onion, cut into small cubes
1 red pepper, cut into small cubes
1 green pepper, cut into small cubes
3 clove garlic
4 cup red kidney beans, drained
2 lb(s) ground beef
¼ cup dark beer
2-3 (15 oz) cans crushed tomatoes (5 cups)
½ cup chili powder
2 Tbsp salt
2 Tbsp black pepper
¼ cup milk
oil, for frying
4-6 (10-inch) sandwich rolls
sweet barbeque sauce
1. Rub pork shoulder with steak seasoning; cover and marinate in the fridge for at least 24 hours.
2. If using a smoker, preheat smoker to 225ºF. If using oven, preheat to 300ºF.
3. Place pork shoulder in a large roasting pan. If roasting in the oven, cover roasting pan with metal foil.
4. Smoke or roast pork shoulder for 5 hours, or until meat falls apart easily when pulled with a fork.
Mac and Cheese
1. In a large pot, bring lightly salted water to boil over medium heat.
2. Add dry macaroni and cook for 15 minutes, or until noodles are soft. Strain noodles and set aside.
3. Return pot to heat and add 35% cream and cheese; stir for 1-2 minutes, or until cheese melts.
4. Add noodles back into the pot. Stir and cook over high heat for 5 minutes, or until cheese sauce is thick enough to coat the macaroni.
5. With a spatula, spread macaroni and cheese onto a baking sheet; place baking sheet in the freezer for 2 hours, or until hardened.
1. Toss green cabbage, red cabbage and carrots in coleslaw dressing, to preference; refrigerate until sandwich assembly.
1. In a large pot, preheat 2 tablespoons of oil over medium heat. Add onions, red pepper, green pepper, and garlic. Stir and cook for 2-3 minutes, or until onions start to soften.
2. Add red kidney beans, ground beef, and ¼ cup of dark beer. Stir until combined.
3. Add the crushed tomatoes, chili powder, salt, and pepper.
4. Bring to a boil for 15-20 minutes, reduce heat to medium-low and simmer for 10-15 minutes.
1. Once pork is cooked through, let rest for 30 minutes.
2. Remove macaroni and cheese from the freezer and set aside at room temperature to thaw until just soft enough to cut.
3. Slice macaroni and cheese into ¾-inch cubes.
4. Preheat deep fryer to 350ºF or heat a large pot of oil over medium heat.
5. To set up a dredging station for the macaroni and cheese bites, whisk together eggs and milk in a small bowl; pour Italian breadcrumbs into a second bowl.
6. Dip frozen mac and cheese bites into the milk and egg mixture, then roll in breadcrumbs, to coat.
7. Drop mac bites into the deep fryer or pot for 30 seconds, or until golden brown; remove from the deep fryer and set aside until plating.
1. Cut rolls in half and pull cooled pork shoulder with a fork.
2. Preheat a large frying pan over medium heat; add ½ cup of pulled pork to the pan and enough barbecue sauce to coat.
3. Stir pulled pork over heat for 2 minutes, or until heated throughout.
4. To serve, place pulled pork on the sandwich roll and top with ¼ cup of chili, 1/8 cup of coleslaw, and three mac bites.
5. Close sandwich and serve; repeat for additional sandwiches.
6. Note: Extra pulled pork may be frozen or kept in the fridge for up to 24 hours; chili may be frozen or kept covered in the fridge for up to a week.