Kansas City Pulled Pork Mac & Cheese: Marie Callender's Vs Homemade | Thawed Out

Ladies and gentlemen, gather around because we're about to embark on a culinary adventure like no other. Today, we're diving headfirst into the world of pulled pork. Now, if you're thinking, "I've never made pulled pork before," don't you worry. We're about to take on the challenge of creating this delectable dish that'll make you forget about those frozen food brands.

The Quest for Pork Perfection

But first, let's meet our rival, the Pot Pie Boomer, with her intriguing creation: Kansas City Pulled Pork Mac and Cheese. Marie Callender, we hope your pulled pork mac and cheese is better than your Swedish meatballs. To make things even more interesting, we're going to craft our own pulled pork masterpiece and then taste it alongside Marie's creation.

Now, let's dive into the magic of this culinary creation. Brace yourself; it's going to be a delightful ride.

The Porky Transformation

The heart of any pulled pork dish is, undoubtedly, the pork itself. We need a big, bold, and beautiful four-pound pork shoulder. Yes, you heard it right, a whopping four pounds of piggy goodness. But we can't just throw it into the cooker as it is; we need to work our magic with a flavorful rub. Mix together brown sugar, paprika, garlic powder, seasoned salt, and pepper, and give that pork shoulder a good old rub. Ensure every nook and cranny is coated in this magical spice rub.

Now, it's time for a little twist. We're using a crock pot, but an Instant Pot will do the trick too if you know how to operate it. If you're unsure, please consult the experts, because we're here for the culinary thrill, not the technical details.

Lift the seasoned pork shoulder into the crock pot, and just when you thought things couldn't get any more intriguing, we add a can of Dr. Pepper. Yes, you heard it right; Dr. Pepper is here to save the day. We're cooking this on high for four hours, but if you have the time, seven hours on low is an option too. So, what to do for the next four hours? Well, that's up to your imagination.

Mac and Cheese Magic

While our pork is busy transforming into succulent perfection, it's time to whip up the mac and cheese. Now, we won't delve into the nitty-gritty of mac and cheese creation because we've already done that in a previous episode. You can watch that detailed version if you're up for it, or stick around here for the SparkNotes version.

Create a roux, gradually pour in your milk, and stir. Then, add two cups of hand-shredded cheddar cheese, season generously, and mix it all up with your cooked pasta. Voila! The mac and cheese is ready, and we're now a step closer to flavor heaven.

The Grand Finale: Pulled Pork and Mac and Cheese Unite

Now, the moment we've all been waiting for: the grand finale. Lift the lid of that crock pot, and you'll be greeted by a sight that'll make your taste buds dance - that beautifully cooked pork. Lift it onto a cutting board, take two forks, and tear it apart. Now, I'm not going to say it again, but you know what to do with those forks.

We've got a ton of pulled pork here, but we won't use it all. Take a handful and place it in a bowl. For the sauce, let's take the easy route and use pre-made Kansas City barbecue sauce. If you're feeling adventurous, you can make your own sauce; it's all about your preferences. Pour the sauce into the bowl and give it a toss. That, my friends, is your Kansas City Pulled Pork.

Place a generous helping of mac and cheese on your plate, followed by a glorious pile of pulled pork. I'm not entirely sure if this is what they eat in Kansas City, but I'm here for it, and you should be too.

The Taste Test

Now, let's get down to the nitty-gritty – the taste test. We're about to experience two different worlds: the frozen food brand creation and our homemade masterpiece. The verdict? Well, the frozen food's pulled pork is minimal, and when you stir it into the mac and cheese, it just seems to disappear into mush. Most of the Kansas City sauce just clings to the sides, refusing to blend in. It's like mac and cheese that's slightly orange with mushy pork. Not quite the Kansas City dream we were hoping for.

And then, there's ours. Real Kansas City barbecue sauce, made with care, and real cheese – a world of difference. Mixing a bit of that pork with the mac and cheese and taking a bite – it's a flavor explosion. The spices in the mac and cheese, the Kansas City barbecue sauce – it's a symphony in your mouth.

Now, for the price comparison. Yes, our version might be a tad more expensive, but it's worth every penny. The flavor profile is in a league of its own, and you'll have leftover meat to enjoy. Sometimes, you just can't put a price on culinary excellence.

So, there you have it, a culinary adventure that shows us that with a little creativity, a dash of Dr. Pepper, and a whole lot of love, you can take on the frozen food giants and emerge victorious. If you're inspired to embark on your own pulled pork mac and cheese journey, remember to subscribe, leave a like, and ring that bell for more thought-out gastronomic wonders.

In Closing

In the world of cooking, it's not just about the end result; it's about the journey and the flavors that make it a memorable experience. So, next time you're in the mood for pulled pork, don't just settle for the ordinary; aim for extraordinary, because in the realm of culinary creativity, the possibilities are as endless as our appetite for delicious adventures.