These crockpot pulled pork mac & cheese sliders are loaded with tender Dr Pepper barbecue pulled pork, creamy homemade mac and cheese, and plenty of cheesy comfort food flavor. So fun!
Ingredients
2 pounds pork tenderloins
1 cup bbq sauce
1 cup Dr. Pepper
2 tablespoons brown sugar
1 teaspoon onion powder
16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk warmed
2 cups shredded sharp cheddar cheese
8 slices sharp cheddar cheese
18 pretzel slider buns I used Hawaiian brand
Method
Add the pork tenderloins to the slow cooker.
In a small bowl, whisk together the barbecue sauce, Dr Pepper, brown sugar, and onion powder.
Pour the sauce over the pork.
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the pork is tender and easy to shred.
About 20 minutes before serving, cook the macaroni according to package directions. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and salt until combined.
Slowly whisk in the warm milk and cook until the sauce starts to bubble slightly and thicken.
Stir in the shredded cheddar cheese until melted and smooth.
Add the cooked macaroni and stir until coated in the cheese sauce.
Remove the pork from the slow cooker and shred it with two forks.
Pile the pulled pork onto the slider buns, top with mac and cheese, and add a slice of cheddar cheese if using.
Serve warm.