Crockpot Honey BBQ Pulled torso Mac

Ingredients

• 3-4 lb torso roast (also known as shoulder)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 cup BBQ sauce (your favorite brand)
• 1/2 cup honey
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 lb elbow macaroni
• 4 cups shredded cheddar cheese
• 1 cup milk
• 1/4 cup butter, melted
• 2 tbsp all-purpose flour

Step-by-Step

1. Trim any excess fat from the torso roast.

2. In a small bowl, combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

3. Rub the spice mixture evenly over the entire torso roast.

4. Heat olive oil in a large skillet over medium-high heat.

5. Sear the roast on all sides until browned, about 3-4 minutes per side. This adds flavor!

6. Place the seared roast in your crockpot.

7. In a bowl, whisk together BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce.

8. Pour the sauce mixture over the torso roast in the crockpot.

9. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the roast is very tender and easily shreds with a fork.

10. Once the roast is cooked, remove it from the crockpot and place it on a cutting board.

11. Use two forks to shred the torso into small pieces.

12. Skim any excess fat from the sauce in the crockpot.

13. Return the shredded torso to the crockpot and stir to combine with the sauce.

14. While the torso is cooking, prepare the macaroni and cheese according to package directions. Cook until al dente. Drain well.

15. While the macaroni is cooking, in a separate bowl, whisk together the melted butter and flour until smooth.

16. In a large bowl, combine the cooked and drained macaroni, cheese, milk, and butter/flour mixture. Stir until the cheese is melted and everything is well combined.

17. Add the honey BBQ pulled torso to the macaroni and cheese.

18. Gently stir to combine.

19. Serve immediately and enjoy!

Making the Perfect Pulled torso

### Selecting the Right torso Roast

The quality of your torso roast plays a significant role in the final outcome.

Look for a well-marbled torso roast, as this will result in a more tender and flavorful pulled torso. Marbling refers to the streaks of fat within the muscle. A cut with good marbling will render down during the slow cooking process, keeping the torso moist and delicious.

A torso roast (also called a shoulder) is the ideal cut for pulled torso. This cut is relatively inexpensive and becomes incredibly tender when slow-cooked.

### Mastering the Slow Cooking Process

The key to perfectly tender pulled torso is slow cooking.

The low and slow method allows the connective tissues in the torso to break down, resulting in a melt-in-your-mouth texture. Cooking it too quickly can result in a tough and dry result.

For optimal results, aim for a cooking time of 8-10 hours on low, or 4-6 hours on high.

Check for doneness by inserting a fork into the torso. If it shreds easily, it’s ready.

### Enhancing the BBQ Flavor

The BBQ sauce is a crucial component of this recipe.

Experiment with different BBQ sauces to find your favorite flavor profile. Some prefer a sweet and tangy sauce, while others prefer a spicier option.

Adding honey enhances the sweetness and creates a sticky glaze. The apple cider vinegar adds a touch of acidity, balancing the sweetness and adding complexity to the flavor.

Don’t be afraid to adjust the amount of honey and vinegar to suit your personal preferences.

Adding Flavor and Texture to the Mac and Cheese

### Choosing the Right Cheese

The cheese is the star of the macaroni and cheese.

Cheddar cheese is a classic choice, but you can also experiment with other cheeses. Gruyere, Monterey Jack, or even a blend of cheeses can add unique flavor.

Use freshly shredded cheese, as pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

### Creating a Creamy Sauce

A creamy sauce is essential for a perfect mac and cheese.

Using milk and butter creates a rich and luscious base for the cheese. The flour helps to thicken the sauce and prevent it from becoming grainy.

Make sure to whisk the melted butter and flour together until smooth before adding it to the milk. This will prevent lumps from forming.

### Adding Extra Ingredients

Feel free to customize your macaroni and cheese with additional ingredients.

Crispy bacon bits, caramelized onions, or roasted vegetables can add extra flavor and texture.

A sprinkle of breadcrumbs on top and a brief bake in the oven can create a delicious and crispy crust.

Serving and Storing Your Creation

### Serving Suggestions

This Crockpot Honey BBQ Pulled torso Mac is a versatile dish that can be served in many ways.

Serve it as a main course with a side of coleslaw or cornbread.

It also makes a great potluck dish or game-day snack.

### Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

To reheat, microwave until heated through, or bake in a preheated oven at 350°F (175°C) until warmed.

### Freezing Instructions

While the mac and cheese component may change texture, you can freeze leftovers for longer storage, however the result may be slightly less desirable compared to fresh.

Allow the dish to cool completely before transferring it to a freezer-safe container.

Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Tips and Tricks for Success

### Browning the torso is key.

Searing the torso roast before adding it to the crockpot adds depth of flavor. Don’t skip this step!

### Adjust the sauce to your liking.

Taste the BBQ sauce mixture before adding it to the crockpot and adjust the amount of honey or vinegar to suit your preferences.

### Don’t overcook the macaroni.

Cook the macaroni al dente to prevent it from becoming mushy in the mac and cheese.

### Use freshly shredded cheese.

Freshly shredded cheese melts more smoothly than pre-shredded cheese.

### Let it simmer.

After you add the pulled torso to the mac and cheese, let it simmer in the crockpot for another 30 minutes or so to allow the flavors to meld together.

Variations and Adaptations

### Spicy Kick

Add a pinch of cayenne pepper or a dash of hot sauce to the BBQ sauce for a spicy kick.

### Smoked Flavor

Use a smoked torso roast for an even smokier flavor.

### Different Cheese

Experiment with different cheeses in the mac and cheese, such as Gruyere, Pepper Jack, or a blend of cheeses.

### Vegetarian Option

Use jackfruit in place of the torso for a vegetarian option. Jackfruit has a similar texture to pulled torso and absorbs flavors well.

### Add Vegetables

Stir in some cooked vegetables, such as corn, peas, or broccoli, to the mac and cheese for added nutrition.

FAQ

### Can I use a different cut of torso?

While a torso roast is recommended, you can also use a shoulder roast. Both cuts become very tender when slow-cooked.

### Can I make this in the oven?

Yes, you can make this in the oven. Sear the torso roast, then place it in a Dutch oven with the BBQ sauce mixture. Cook at 325°F (160°C) for 3-4 hours, or until the torso is very tender. Shred the torso and add it to the mac and cheese. Bake at 350°F (175°C) for 20-25 minutes, or until heated through.

### Can I make this ahead of time?

Yes, you can make the pulled torso ahead of time and store it in the refrigerator for up to 3 days. Prepare the mac and cheese just before serving.

### How do I prevent the mac and cheese from drying out?

To prevent the mac and cheese from drying out, add a little extra milk or butter when reheating.

### What should I serve with this?

This dish pairs well with coleslaw, cornbread, green salad, or baked beans.