Mac N Cheese Bacon Cups w/ Slow Smoked Pulled Pork Recipe

This recipe features Sucklebusters Honey Peach Glaze & Hog Waller Pork Rub from our "Let's All Pull Together" grilling & BBQ box.

This recipe was created by Grill Masters Club Pitmaster Panel member and BBQ Pitmaster, Ryan Ralston! Find Ryan on Instagram for more recipes, tips and tricks: @rrculinarycreations

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Ingredients

• 2 tsp Sucklebusters Hog Waller Pork Rub (more for initial rub of Pork Butt)
• Sucklebusters Honey Peach Glaze
• 5-6 lb Bone-in Pork Butt (aka “Boston Butt” or Pork Shoulder)
• 2 lb Bacon 16 oz Elbow Macaroni
• 7 oz Can Fire Roasted Diced Green Chilies
• 1 Stick Butter
• 6 Tbsp Flour
• 4 Cups Whole Milk
• 2 tsp Granulated Garlic
• 3 1/2 Cups Sharp Cheddar Cheese (shredded)
• 2 Cups Monterey Jack Cheese (shredded)
• 1 tsp Coarse Black Pepper

Instructions

1. Liberally season outside of Pork Butt with Sucklebusters Hog Waller seasoning until well coated on all sides. Pre-heat smoker to 230 °F and smoke until an Internal Temperature (IT) of 165 °F and bark has set.
2. Tightly wrap in foil and place back on the smoker, increasing heat to 260 °F, and cook until the IT reaches 203 °F. Pull and let rest for 10 minutes, then place in a cooler to rest for 1 hr. Pull the pork butt by hand using the grilling gloves and nitrile pulling gloves from your box and cover until ready to serve.
3. In a heavy cast iron Dutch oven on the stove top, melt butter, remove from heat, and whisk in flour to form the roux.
4. Add milk and bring back to a boil, decrease heat to medium low, and add cheese. Stir until well combined and all cheese has melted.
5. Add in coarse Black Pepper, Granulated Garlic, and Sucklebusters Hog Waller seasoning, combine well.
6. Stir in Fire Roasted Diced Green Chilies and set heat to low, cover.
7. In a large saucepan, boil Macaroni noodles until al dente, strain, and add to cheese sauce, stirring until well combined. Cover until ready to serve.
8. Invert giant, non-stick, muffin tin and lattice bacon across tin cups to form a cup, trimming off excess bacon bits. On to the smoker at 425, to cook and crisp up. Bacon cups will shrink in size, so excess bacon is ok. Once crispy and cup formed, pull to cool. Take excess trimmed bacon and cook at the same time. Chop for bacon bits once cooked.
9. Time to build the cup! Pour your mac n cheese into a bacon cup, top with pulled pork, sprinkle with additional chopped bacon, then finish with a drizzle of Sucklebusters Honey Peach Glaze. Enjoy!