Homestyle Skillet Mac & Cheese with 18-hour Sous Vide Pulled Pork
The cheesy sauce on this Homestyle Skillet Mac & Cheese with 18-Hour Sous Vide Pulled Pork is so good, you almost don’t need to add the pork. Almost. Because let’s be honest—barbecue pulled pork and mac & cheese are a power couple that belong together.
This dish is the definition of comfort food with a touch of backyard flair. It’s rich, creamy, smoky, and a total crowd-pleaser. Bonus: it’s also campfire-friendly! Make your sous vide pork and noodles ahead of time, then whip up the cheese sauce in your skillet over the fire and reheat the pork. It’s like bringing restaurant-quality barbecue to the great outdoors.
What Is Sous Vide?
If you’ve never used sous vide before, it’s basically the secret to perfectly tender, never-dry meat. You seal your meat in a bag, submerge it in a temperature-controlled water bath, and let time and precision do the work. For pulled pork, that means melt-in-your-mouth texture after 18 low-and-slow hours at 145°F.
You can absolutely make the mac and cheese without the pork, but fair warning: once you’ve had them together, you won’t go back.
The Ingredients
Pulled Pork
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3–5 lb pork shoulder or pork butt – Fatty, flavorful, and perfect for shredding.
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¼ cup rub/seasoning – Try Kinder’s Woodfired Garlic or your favorite BBQ rub.
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1–2 cups barbecue sauce – Head Country Original or any tangy, smoky sauce you love.
Mac & Cheese
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12–16 oz large elbow pasta – The classic shape for catching every bit of cheese sauce.
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½ stick (4 tbsp) salted butter – For that silky base.
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1 tbsp all-purpose flour – Helps thicken your sauce into that perfect creamy texture.
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1 cup 2% milk – Adds creaminess without making it too heavy.
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12 oz (1 can) evaporated milk – The secret to ultra-luxurious sauce.
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6 cups shredded cheddar cheese – Use half Tillamook White Cheddar and half Sharp Cheddar for a killer flavor combo.
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1 tsp ground mustard – Balances the richness with tang.
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1 tsp salt – Always essential.
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1 tsp garlic powder – For depth.
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1 tsp onion powder – Adds a subtle savoriness.
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1 small jalapeño, diced (optional) – For a hint of heat and color.
The Method
Step 1 Make the Sous Vide Pulled Pork
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Season: Rub the pork shoulder all over with your BBQ rub until evenly coated.
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Seal: Place in a vacuum-sealed or zip-top bag and remove as much air as possible.
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Sous Vide: Submerge in a water bath set to 145°F and cook for 18–30 hours (depending on your schedule).
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Finish: Once done, remove from the bag and shred the pork onto a sheet pan. Mix in 1–2 cups of barbecue sauce until coated.
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Optional Crisp: For extra texture, broil for 2–3 minutes in the oven or on a hot skillet until edges start to caramelize.
💡 Make-ahead tip: Sous vide pork can be made up to 3 days in advance and stored in the fridge. Just reheat with a splash of BBQ sauce before serving.
Step 2 Make the Skillet Mac & Cheese
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Cook Pasta: Boil elbow pasta according to package instructions until al dente. Drain and set aside.
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Start the Sauce: In a large cast iron skillet (or campfire-safe pan), melt butter over medium heat.
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Whisk In Flour: Sprinkle in flour and whisk constantly for 1–2 minutes until smooth and bubbly.
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Add Liquids: Gradually pour in milk and evaporated milk, whisking to prevent clumps.
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Season: Add salt, garlic powder, onion powder, and ground mustard.
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Add Cheese: Slowly stir in 5 cups of shredded cheddar, reserving the last cup for topping. Stir until melted, creamy, and thickened (about 5 minutes).
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Combine: Fold in cooked pasta and stir until fully coated.
Step 3 Melt and Finish
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Sprinkle the remaining cheese over the top of the mac and cheese.
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Cover the skillet with foil sprayed with nonstick spray and heat for 5–10 minutes until the top cheese layer melts.
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Optional Campfire Method: Add a hot coal or flaming log on top of the foil to melt and char the cheese.
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Top It Off: Add a generous helping of pulled pork, drizzle with barbecue sauce, and finish with freshly diced jalapeños.
Pairings
This skillet is rich and smoky, so serve it alongside:
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Crispy coleslaw (for crunch + acid)
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Grilled corn or cornbread
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Pickled jalapeños or onions for brightness
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A cold IPA or sweet tea for the ultimate BBQ balance
Homestyle Skillet Mac & Cheese with 18-hour Sous Vide Pulled Pork
Equipment
- Sous Vide
- Stove, Grill, or Campfire
Ingredients
Pulled Pork
- 3-5 pound pork shoulder or butt
- ¼ cup rub/seasoning Kinder’s Woodfired Garlic Seasoning or desired rub
- 1-2 cups barbecue sauce
Mac & Cheese
- 12-16 ounces large sized elbow pasta
- ½ stick (4 tablespoons) salted butter
- 1 tablespoon all-purpose flour
- 1 cup 2% milk
- 12 ounce (1 can) evaporated milk
- 6 cups freshly shredded cheddar cheese
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jalapeño diced (optional)
Instructions
Sous Vide Pulled Pork
- Generously rub the pork with Kinder’s Woodfired Garlic Seasoning or desired rub
- Place the whole pork in a sealed bag (vacuum sealed preferred) and submerge in bucket of water.
- Set Sous Vide to 145-degrees F for 18 - 30 hours.
- One done, remove pork from sous vide and shred on a pan. Mix in about 1-2 cups of barbecue sauce. Optionally: you can throw the pan into the oven on broil for a couple of minutes if you would like it crispy.
Skilled Mac and Cheese
- If pairing with pulled pork, wait until pork is done to start. Cook pasta according to packaging. Strain and set aside.
- Heat a large cast iron skillet on medium heat. We made over the campfire but can do on stove or grill.
- To the skillet add the butter until it melts. Whisk flour into the melted butter. Slowly pour in milk and evaporated milk and continue stirring. Add in the salt, onion powder, garlic powder, and ground mustard. Stir. Toss in the 5 cups cheddar while stirring constantly until melted and bubbly. Once sauce is bubbly and starting to thicken (approximately 5 minutes), throw in cooked pasta and mix again.
- Add remainder of cheese to top. Cover with foil sprayed with non-stick cooking spray for a few minutes until cheese melts. Optional: If doing over a campfire, add a flaming log/coal from the fire to the top of the foil to help melt/char the cheese. May also broil in the oven if desired.
- Add pulled pork, drizzle with barbecue sauce, and top with jalapeños.
Notes
- No Sous Vide? You can make the pork in a slow cooker on low for 8–10 hours or oven-braise at 300°F for 5–6 hoursuntil tender.
- Cheese Options: Mix in gouda, Monterey Jack, or pepper jack for variation.
- Camping Tip: Make pasta and pork ahead of time, then reheat both over a campfire for zero stress.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
