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
Lime Mayo
Mango BBQ Sauce
Macaroni
Queso Sauce
Assembly and Toppings
directions
For the pulled pork: pork shoulder is seasoned with house spice mix.
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.
For the lime mayo: mix the ingredients together in a bowl.
For the mango BBQ sauce: add all ingredients to pot and simmer for 20 minutes.
Blend the mixture together.
Pull the pork and season with mango BBQ sauce, red wine vinegar and salt.
For the mac and cheese: bring salted water to a boil and add pasta. Cook until al dente.
Warm milk in a pot over medium heat, careful not to burn or boil.
Add cheese and whisk until it melts.
Add spices and hot sauce and cook while whisking for 5 minutes.
Add corn starch slurry (mixing it with cold water) and continue to whisk until sauce has thickened.
Mix pasta with queso sauce until combined.
To assemble: toast brioche bun.
Spread lime mayo on top and bottom of bun.
Add large spoonful of saucy pulled pork.
Top with mac and cheese, pickles, green onions and nacho cheese chip dust.