Gourmet Comfort Food: Pulled Pork Mac ‘n’ Cheese Muffins with Sriracha-Honey Glaze
December 1, 2016 - bbq set
This football season, we’ve partnered with Taste of a NFL and their favorite tailgating experts to share good game-day recipes for an even larger cause. Join these chefs in lifting recognition and supports for craving service opposite a nation by holding a Kick Hunger Challenge with your favorite football group and creation a concession to their internal food bank. And be certain to check PEOPLE.com every Thursday for a new game day recipe from your favorite luminary chefs. Here, Chris Shea of The Wayfarer shares a recipe for his pulled pig mac and cheese muffins with Sriracha honey glaze.
To give this diversion day dish a epicurean twist, we like to make a mac and cheese with Beecher’s flagship cheese. It is indeed constructed in Manhattan regulating dairy from New York, and it has a unequivocally good taste. You can mail sequence their cheese (it creates a good gift!) or surrogate it with your favorite code of cheddar cheese from your internal grocery store.
This plate meets all a criteria for good tailgating food. First, it can be done from leftovers. Secondly, it is easy to ride to your observation celebration or to a track parking lot. And lastly, it tastes good reheated. The mac and cheese and pig is stuffing and comfortable in cold continue and pairs good with drink and soothing drinks during a game.
Pulled Pork Mac and Cheese Muffins with Sriracha Honey Glaze
4-6 pounds boneless pig butt
2 tbsp. kosher salt
1 tbsp. belligerent Black pepper
2 tbsp. unfeeling oil
2 Spanish onions, roughly chopped
2 ribs celery
3 vast carrots
2 pieces of chipotle in adobo
4 cloves garlic
2 brook leaves
1 quart duck stock
Juice and flay of 4 oranges
1 pint bbq sauce
2 guajillo peppers
1 crater apple cider vinegar
2 cups honey
½ crater Sriracha
¼ crater molasses
2 tbsp. soy sauce
Mac and Cheese
16 oz. cooked bend macaroni
3 tbsp. butter
3 tbsp. all-purpose flour
3 cups milk
2 cups grated Beecher’s Flagship Cheese (or your favorite cheddar cheese)
¼ crater mascarpone
1/4 crater cream cheese
1 tsp. grated nutmeg
1 tsp. kosher salt
1 tsp. belligerent black pepper
1 cup finely julienne scallions
16 oz. pepper jack cheese cut into ½ in. cubes
WATCH THIS: Food Hack: Make Pie Milkshakes
1. Preheat oven to 300 degrees.
Heat a vast dutch oven over middle high heat. Season pig with salt and pepper. Add unfeeling oil and flare on all sides. Add onions, celery, carrots, chipotle in adobo, garlic, brook leaves, duck stock, oranges and bbq sauce, cover and place in oven and prepare about 4 hours until pig is tender.
3. When pig is baked concede to rest in a dutch oven for an hour before removing. Pull pig and solidify whatever we are not regulating for subsequent Sunday. Strain a glass and mix with guajillo peppers and apple cider vinegar for a softly spicy, hazed bbq sauce. Set aside.
4. Prepare a Sriracha glaze: mix a honey, Sriracha, molasses and soy salsa in a salsa pot, bringing it to a cook and drive thoroughly. Set aside.
5. Prepare a cheese salsa in a apart pot: mix the butter and drive in flour. Add divert and move to a cook stirring occasionally. Mix in a cheese, mascarpone, cream cheese, nutmeg, salt and pepper. Set aside
6. Mix baked pasta with cheese sauce, pork, scallions, eggs and peppers jack cheese and dip into muffin pans that have been sprayed with non-stick cooking spray. Bake about 18 mins during 325 degrees until golden brownish-red . Allow to cold somewhat before stealing from a tin. Serve muffins comfortable with a drizzle of Sriracha glaze.