printable PDF version

1st Place

  • I am proud to introduce Lainie’s BBQ Mac n Cheez! This recipe takes a while to prepare, but I promise it is WORTH IT. The melt in your mouth pork butt and scrumptious mac and cheese make for a combination that is out of this world! Don’t believe me? Try it yourself…you’ll be glad you did! 


2-1/2lb pork butt 
2 cans of coke 
Half of a onion 
1 tbs Seasonall
2 cloves of garlic 
16oz Beef stock 
Texas Firepit BBQ sauce 
Salt and pepper to taste 
1lb Elbow noodles (cooked ) 
2-1/2 cups Half and half 
1/2 cup all purpose flour 
1pkg. Cream cheese (melt)
1-1/2 cups whole milk
1stick of unsalted butter 
1/4 tsp. Paprika 
1/8 tsp Garlic powder 
1/8 tsp Onion powder 
2 cups of shredded gruyere cheese 
1 Cup Sharp cheddar cheese 
3 cups Mild cheddar cheese 


In a Crockpot add the pork butt, onion, garlic, coke, beef stock and season-all. Start with 1/2tbs salt and 1/2 tbs pepper. Cook your meat On low heat for 7-8hours depending on the size of your pork butt. Cook until meat just falls apart .Remove meat and put it in a mixing bowl and Add Texas firepit BBQ sauce. Make sure pork is well coated and then cover with tinfoil and set aside.
Preheat oven to 375
Let’s start the Mac N Cheez sauce
In a large sauce pan on medium low temp add butter ounce melted add flour and stir continuously until flour and butter combine. When it’s a golden color add milk and half and half stir until smooth. Once the liquid starts to bubble add mild cheddar cheese, stir until smooth add gruyere cheese stir until smooth. Then add sharp cheddar cheese and cream cheese. Stir until combined add seasonings garlic powder, onion powder, paprika, and salt and pepper to taste. Add noodles mix well. In a large baking dish lightly grease then pour in mac n cheese. Scoop pulled pork scattering it all over the mac n cheese drizzle it with Texas Firepit BBQ sauce and bake in oven for 30 min serve and enjoy.

Additional Comments
Go ahead and cook your noodles add a little olive oil so noodles don’t stick and set aside