Grammy's Kitchen · Pulled Pork · Cornbread-Coated Pulled Pork Mac and Cheese
One of 176 pulled pork recipes we measured
from www.seriouseats.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 2 cooks on www.seriouseats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| aromatics | 0% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 315 g | 3 cups leftover macaroni and cheese, chilled (see note) |
| 15 g | 1 jalapeño pepper, seeded, stemmed, and chopped, plus additional jalapeno slices for garnish |
| 59 g | 1/2 cup shredded pepper jack, Monterey jack, or cheddar cheese |
| 567 g | 2 cups pulled pork (about 1 1/4 pounds), tossed with barbecue sauce (see note) |
| 240 g | 2 cups all-purpose flour |
| 1 cup ground yellow cornmeal | |
| 100 g | 1/2 cup granulated sugar |
| 8 g | 2 teaspoons kosher salt |
| 5 g | 1 teaspoon baking soda |
| 427 g | 1 3/4 cups milk |
| 100 g | 2 eggs |
| Oil, for frying | |
| Barbecue sauce, to serve |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Actually, that sounds like "perfect" football Saturday snacks! Plus, with them already frozen, you can whip up a batch quarter-by-quarter and not miss anything.” — a cook
“I might add some diced onion and garlic, but that's a quibble. What I *really* want to know is why haven't I see this as bar food anywhere yet?” — a cook