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Only The Brave

Pulled pork and mac and cheese on a brioche bun
Prep Time
2h
Cook Time
12h
Yields
8-10 servings

This sandwich is a magnificent invention of juicy, saucy pulled pork and ooey-gooey mac and cheese stacked into the mouth-watering sandwich of your wildest dreams. It’s served with creamy, sour lime mayo, tangy pickles and zesty green onions to cut the richness of the mac.

Courtesy of Ronnie Lee of Lil’ Ronnie’s Beachside BBQ.

Related: Gobble Stop Smokehouse’s Turkey Tenderloin and Wild Marinade

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ingredients

Pulled Pork and In-House Spice Mix

Pork shoulder
½
cup red wine vinegar
Salt
¼
cup apple cider vinegar
2
cups ketchup
1
Tbsp fresh ginger
¼
cup caramelized onions
½
yellow onion
½
cup brown sugar
1
Tbsp chili powder
1
habanero, seeds removed
Salt, to taste
¼
cup garlic powder

Lime Mayo

Juice and zest of ½ lime
1
cup mayonnaise

Mango BBQ Sauce

½
cup frozen mango
1
cup mango juice
¼
cup brown sugar
¼
cup salt and pepper
¼
cup smoked paprika

Macaroni

Elbow pasta

Queso Sauce

1
cup 36% cream
100
g cream cheese
400
g nacho cheese, shredded
2
Tbsp Frank's Hot Sauce
1
tsp cumin
1
tsp chili powder
1
tsp onion powder
4
Tbsp slurry, mixing this with cold water
Corn starch

Assembly and Toppings

Pickles
Green onions
Crushed nacho cheese flavoured tortilla chips
Brioche bun
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directions

Step 1

For the pulled pork: pork shoulder is seasoned with house spice mix.

Step 2

Place into smoker (fat side up) for 6 hours at 250°F.
*If using an oven, place in an oven safe casserole dish and cover with tin foil and cook at 300°F for 8-10 hours or until meat falls apart easily.

Step 3

For the lime mayo: mix the ingredients together in a bowl.

Step 4

For the mango BBQ sauce: add all ingredients to pot and simmer for 20 minutes.

Step 5

Blend the mixture together.

Step 6

Pull the pork and season with mango BBQ sauce, red wine vinegar and salt.

Step 7

For the mac and cheese: bring salted water to a boil and add pasta. Cook until al dente.

Step 8

Warm milk in a pot over medium heat, careful not to burn or boil.

Step 9

Add cheese and whisk until it melts.

Step 10

Add spices and hot sauce and cook while whisking for 5 minutes.

Step 11

Add corn starch slurry (mixing it with cold water) and continue to whisk until sauce has thickened.

Step 12

Mix pasta with queso sauce until combined.

Step 13

To assemble: toast brioche bun.

Step 14

Spread lime mayo on top and bottom of bun.

Step 15

Add large spoonful of saucy pulled pork.

Step 16

Top with mac and cheese, pickles, green onions and nacho cheese chip dust.

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