If you’ve ever looked at a bowl of creamy baked mac and cheese and thought it needed something on top, this is the answer. Slow-cooked Coke-braised pulled pork, shredded and tossed in BBQ sauce until it’s sticky and caramelized and deeply savory, spooned generously over a bowl of the creamiest baked mac and cheese you’ve ever made. It’s the kind of combination that sounds almost too indulgent until you eat it and realize it makes complete sense. The richness of the mac and cheese is exactly what the smoky, tangy BBQ pork needs underneath it, and the BBQ sauce cuts through the creaminess in a way that makes every bite feel balanced.

The pulled pork is where the magic starts. Pork shoulder goes into the slow cooker with a can of Coke and your favorite BBQ seasoning and cooks on low for eight hours until it’s completely falling apart. The Coke isn’t just a gimmick. The sugar and acidity in the soda tenderize the meat and add a subtle sweetness to the braising liquid that becomes part of the flavor of the finished pork. BBQ sauce goes in after shredding and the whole pot cooks together another 30 minutes until every strand of pork is coated in a sticky, smoky glaze. Make it the night before and it’s even better.

Ingredients Needed to Make Mac and Cheese BBQ Pulled Pork Bowls

Two components, both simple. Here’s everything you need:

The BBQ Pulled Pork

Pork shoulder (a well-marbled, tough cut that becomes completely fall-apart tender after eight hours in the slow cooker)
12 oz can Coke (tenderizes the meat and adds a subtle sweetness to the braising liquid)
BBQ sauce (stirred in after shredding; use your favorite brand or homemade)
BBQ seasoning, to taste (season generously on all sides before cooking)

The Baked Mac and Cheese

See the full Easy Baked Mac and Cheese recipe for the complete ingredient list and instructions

How to Make Mac and Cheese BBQ Pulled Pork Bowls

Two components that can be made simultaneously or on separate days and come together in about two minutes at assembly.

1

Season and Slow Cook the Pork
Season the pork shoulder generously on all sides with BBQ seasoning, pressing it into the meat so it adheres. Don’t be shy here. Pork shoulder is a large, dense cut and needs bold seasoning to flavor it all the way through. Place the seasoned pork in the slow cooker and pour the Coke over the top. Cover and cook on low for 8 hours or until the pork is completely fork-tender and falling apart with almost no resistance.

2

Shred and Sauce
Remove the pork from the slow cooker and drain most of the cooking liquid, leaving just a small amount in the pot for moisture. Return the pork and use two forks to shred it into pieces, pulling it apart along the natural grain of the meat. Pour in the BBQ sauce and stir to coat every strand. Return the lid and cook on low for another 20 to 30 minutes so the pork fully absorbs the BBQ sauce and the flavors come together.

3

Make the Mac and Cheese
While the pork finishes, make the baked mac and cheese according to the Easy Baked Mac and Cheese recipe. Both components can run simultaneously since the mac and cheese bakes for 50 minutes while the pork does its final sauce-absorbing simmer.

4

Assemble the Bowls
Spoon a generous portion of hot baked mac and cheese into each bowl. Top with a big scoop of the BBQ pulled pork, letting the sauce drip down into the mac and cheese. Add extra BBQ sauce over the top if desired. For an extra indulgent finish, sprinkle a small handful of shredded cheese over the assembled bowl and place under the broiler for 2 to 3 minutes until the cheese is melted and slightly golden.

Storing and Reheating

Store the pulled pork and mac and cheese separately in airtight containers in the refrigerator for the best results. The pulled pork keeps for up to 5 days and actually improves overnight as the BBQ sauce continues to penetrate the meat. The mac and cheese keeps for up to 4 days. Store them separately so the mac and cheese doesn’t absorb excess moisture from the pork.

To reheat the pulled pork, warm in a skillet over medium-low heat with a splash of water or extra BBQ sauce, stirring until heated through. The microwave works on medium power in 60-second intervals. To reheat the mac and cheese, add a splash of milk before microwaving to bring the sauce back to its original creamy consistency.

The pulled pork freezes beautifully for up to 3 months. Let it cool completely, transfer to a freezer bag with some of the sauce, and freeze flat. Thaw overnight in the refrigerator and reheat as above.