Slow Cooker Bacon BBQ Pork Mac & Cheese
- Yield:6 Servings
- Active time:
- Total time:
- 3/4 C Legend Larry’s Bacon BBQ sauce
- 12 oz. can of root beer
- 1 pork shoulder roast (also called pork butt)
Mac & Cheese
- 24 oz. fat free evaporated milk
- 22 oz. condensed cheddar soup
- 2 1/2 C water
- 1 tsp. dry mustard
- 1/2 tsp. cayenne
- 4 cups shredded cheddar cheese
- 1 lb. macaroni noodles
- Salt & Pepper
Put 2LB Pork Tenderloin, Shoulder, or Butt into slowcooker with Root Beer. Cook until tender, roughly 4 hrs. on high, or 6-7 hrs. on low.
Remove cooked pork from slow cooker and shred with two forks. Combine pork with Legend Larry's Spicy Bacon BBQ Sauce and mix.
Drain juices from slow cooker.
In a large pot, heat the evaporated milk, soup, water, mustard, and cayenne to a simmer.
Add the shredded cheese and stir until melted.
Pour in the macaroni and stir to coat.
Transfer macaroni mixture to slow cooker and top with shredded pork.
Cover the slow cooker and cook for 1 1/2 hours on high. Top with bacon bits and serve.