This week I am cooking one Boston Butt in a slow cooker and making three different meals with the meat. If you missed the first day of cooking here are my tips for cooking a great Boston Butt and first meal.
Now, let’s take the leftovers of the Boston Butt and cook the second meal, Carnitas Mac and Cheese. There is nothing creamier than homemade Mac and Cheese. The Boston Butt adds that kick of protein and flavor to make it a very satisfying meal.
Let’s start with the Boston Butt. Cut the leftover meat in half then chop. I chopped it into bite-sized pieces.
Next, evenly spread chopped meat on a aluminum foil lined cookie sheet. The aluminum foil will help keep the supper clean up time a little shorter. Sprinkle more BBQ Rub over the meat.
Now set the meat to the side, and let’s start on the Mac and Cheese. You can use a box Mac and Cheese if you prefer not to make your own. Mac and Cheese has been a great difficulty for me. My kids (before dairy allergy) hated Mac and Cheese. That was simply beyond my understanding. There were years that I practically lived on a super cheap box of Mac and Cheese. Seriously! In college, Mac and Cheese was a luxury item compared to my normal Ramen Noodles. So I just couldn’t understand how my kids thought it was inedible. Then, after the dairy allergy diagnosis, I decided that cheese sauce was just too hard to figure out. Well, I had a craving for Mac and Cheese after seeing some yummy BBQ Mac and Cheese at a restaurant, and I decided it was time once again for my kids to try some. The biggest challenge was going to be the cheese sauce!
As you can see in the picture, the cheese was a success! Let me shout that from the rooftop, “THE CHEESE SAUCE WAS A SUCCESS”! Not only was it the right consistency, it actually tasted good. I just can’t believe I was able to make a dairy free cheese sauce that everyone in my house would eat! Don’t worry, if you are not dairy free, I include traditional dairy free ingredients as alternatives too.
- 4 cups Boston Butt Cooked and Chopped
- BBQ Rub
- Mac and Cheese boxed or use instructions below
Turn broiler on low. Spread the chopped Boston Butt evenly on an aluminum foil lined cookie sheet. Sprinkle extra BBQ Rub over meat. Broil for 4-6 minutes until the edges of the meat is crunchy.
- 1 can Coconut Milk
- 8 oz Cream Cheese I used Go Veggie dairy free Cream Cheese
- 1 tbsp Dijon Mustard
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Pepper
- 1 tsp Salt
- 2 cups Shredded Cheese Cheddar or Daiya Dairy Free Shreds
- 12 oz Dry Macaroni cooked according to box directions.
In a saucepan over Medium heat bring coconut milk to a simmer (just starting to bubble). Turn down to Medium Low and whisk in Dijon Mustard, Garlic Powder, Onion Powder, Pepper, and Salt. Once well combined, whisk in cubed pieces of cream cheese. Continue whisking until mixture is smooth. Add cheese a cup at a time and whisk until smooth and bubbly. Turn to low and occasionally whisk until time to combine with Macaroni. Mix cheese sauce and macaroni together. Serve with pork on top of Mac and Cheese.
I served the Carnitas Mac and Cheese with a side of broccoli and it was a hit! We have one last meal to finish up the Boston Butt leftovers! I am going to be checking the sale papers for the next time Boston Butt is on sale and throwing a couple in the freezer. This week has been a huge success for my family. It has been easy, planned, and the kids have eaten like champs!
Meal 1 Slow Cooker Boston Butt
Meal 3 Carnitas Taco Salad