The best of your most recent barbecue all rolled into one deliciously fried package.
ShareHow many people does 15 pounds of pork shoulder feed? More than I invited over, that's how many. If you barbecue like I do, you probably wind up with plenty of leftovers filling up your fridge, too. The best part of all that extra food is the potential for reusing it in other cool dishes later. Case in point: these cornbread-coated pulled pork mac and cheese wedges. Yes, you read that right. Here's how you make it happen.
I top the mac-and-cheese layer with a bit of extra shredded cheese and some chopped jalapeño for heat.I fold the un-porked macaroni over so that it sandwiches the meat, pressing it all together to form one gigantic slab of leftovers nirvana. Fried mac-and-cheese has been around for a while now, and although I'll rarely turn down an opportunity for carbs and cheese, it can be a little bland. To solve that problem, I decided to ditch the boring breadcrumbs and use a sweet cornbread batter instead.
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