If you’re looking for the ultimate comfort food-meets-BBQ creation, these Mac N Cheese Bacon Cups with Slow Smoked Pulled Pork check every box. Imagine crispy, smoky bacon woven into little edible cups, filled with creamy green chile mac n cheese, then topped with tender pulled pork and a drizzle of award-winning barbecue sauce. Each bite is smoky, cheesy, savory, and just the right amount of indulgent—perfect for parties, game days, or simply showing off your BBQ leftovers in the most unforgettable way.
What makes this recipe special is the way it layers flavors and textures. The grilled bacon cups bring a crispy, salty crunch that holds everything together. The mac n cheese, boosted with fire-roasted green chilies and a generous dose of Tomahawk Jim’s Granny Slappin’ Good Spice, adds a creamy and slightly zesty kick. Finally, piling on slow-smoked pulled pork ties it all back to your barbecue roots, while a finishing drizzle of Cherry Street Award Winning Bar-B-Que Sauce adds a tangy-sweet glaze that makes the flavors pop.
This dish is not only delicious, but it’s also a crowd-pleaser because of its presentation. Served as individual cups, they’re easy to grab, eat, and enjoy without utensils—making them ideal for backyard BBQs or tailgate spreads. The beauty is that they make fantastic use of leftover pulled pork, so nothing from your big cook goes to waste. Pair them with an ice-cold beer or sweet tea, and you’ve got a mouthwatering snack that will have your guests begging for more.
Crispy bacon cups filled with creamy green chile mac n cheese and topped with juicy pulled pork — these smoky, cheesy bites are an unforgettable way to use leftovers from your pulled pork cook.
Make the cheese sauce: In a Dutch oven, melt butter over medium heat. Whisk in flour to form a roux. Slowly add milk and bring to a boil, then reduce heat to medium-low. Stir in cheddar and Monterey Jack until melted and smooth. Season with 2 Tbsp Tomahawk Jim’s Granny Slappin’ Good Spice. Mix in diced green chilies. Keep warm on low.
Cook the Pasta: Boil elbow macaroni until al dente. Drain and fold into cheese sauce until well combined. Cover and set aside.
Form the Bacon Cups: Invert a nonstick jumbo muffin tin. Lattice strips of bacon over the bottoms to form cups, trimming excess. Place on smoker or grill at 425°F until bacon is crispy and holds shape. Remove and cool. Cook any trimmed bacon alongside, then chop into bacon bits.
Assemble the Cups: Fill each bacon cup with mac n cheese. Top with warmed leftover pulled pork, a sprinkle of bacon bits, and a drizzle with Cherry Street Award Winning Bar-B-Que Sauce. If you want, you can throw these back onto the grill for just a few minutes to warm everything up together (just don’t leave them on too long or your bacon will be too crispy!).
Serve & Enjoy: These handheld bites are smoky, savory, cheesy, and perfect for impressing guests at your next party or backyard BBQ!
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