A traditional creamy mac ‘n cheese recipe from Julie Wampler of Table For Two that has been given a taste boost by adding Memphis-style chicken to it!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 (18 ounce) bottles BBQ sauce
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- ½ tablespoon seasoned salt (such as Lawry’s®)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 (2 pound) pork shoulder roast
- 8 hamburger buns, split
Instructions
- Pour BBQ sauce into the bottom of a slow cooker. Stir in brown sugar, Worcestershire, seasoned salt, garlic powder, and onion powder. Place pork roast into the slow cooker; cover and cook on High until easily shredded, 4 to 5 hours.
- Remove roast from the slow cooker and shred using 2 forks. Return shredded pork to the slow cooker and stir into the juices. Cook on Low to heat through, 10 to 15 minutes. Place on buns and serve.
Nutrition Facts
| Calories | 486 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 1879 mg |
| Sugars | 40 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly as stated but this recipe did not turn out well for our preferences. There was way too much sauce in proportion to the meat. The end result tasted more like bbq beef vs bbq pork.