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Homestyle Skillet Mac & Cheese with 18-hour Sous Vide Pulled Pork

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Prep Time 15 minutes
Sous Vide 18 hours
Total Time 18 hours 15 minutes
Servings 8 people
Calories 780 kcal
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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.
Keyword Open Fire, Sous Vide, Stove
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