BBQ Porker
- Level: Advanced
- Yield: 6 to 8 portions
- Total: 6 hr 15 min (includes chilling time)
- Active: 1 hr 35 min
Ingredients
Braising Liquid:
8 cups beer
4 cups cola
2 cups apple cider vinegar
1 cup Worcestershire sauce
1/2 cup liquid smoke
2 tablespoons salt
Pork Rub:
1 cup brown sugar
1/2 cup paprika
1/2 cup dried oregano
1/4 cup onion powder
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons mustard powder
1 tablespoon cayenne pepper
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 1/2 teaspoons ground coriander
1 teaspoon chipotle powder
Cola BBQ Sauce:
13 ounces ketchup
9 ounces cola
1 cup brown sugar
2 ounces apple cider vinegar
2 ounces Worcestershire sauce
1/2 tablespoon paprika
1/2 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 whole bay leaf
BBQ Porker:
One 3- to 5-pound pork butt
1/2 cup salt
2 tablespoons ground black pepper
3 cups yellow mustard
Mac Sauce:
1 pint half-and-half
1 pint heavy cream
6 ounces cream cheese, cubed
1 pound white American cheese, shredded
12 ounces shredded Cheddar
4 ounces shredded Gouda
1 ounce hot sauce
1 tablespoon salt
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Assembly:
Salt, for pasta water
2 pounds cavatappi noodles
1 tablespoon diced pickled jalapenos
Directions
- For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside.
- For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside.
- For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool.
- For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub.
- Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat.
- Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings.
- For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more.
- Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside.
- To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well.
- Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs.
- Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos.
Cook’s Note
You can sub out macaroni if cavatappi noodles aren't available. Cold leftover mac can be gently reheated in a saute pan.