Making these Pulled Pork Stuffed Mac & Cheese Bombs for National Pulled Pork Day (October 12th!) was the highlight of my week! I partnered with Sonny’s BBQ on this post to help launch the first official #NationalPulledPorkDay and celebrate all of the things I love about one of my favorite meats. After thinking for weeks about the best way to prepare my pulled pork for this post, I caught a pic of some Sonny’s pulled pork egg rolls and I knew instantly that somehow, someway, my recipe was getting deep fried.
Honestly, sometimes inspiration comes from whatever I have sitting around in my fridge and I just so happened to have some leftover mac and cheese in there. Ding went the lightbulb and I was ready to rock! I cook this Simple Pulled Pork recipe really often so I always have some on hand (especially for these Huevos Rancheros, and these Cuban Sandwiches, and these Baked Beans).
Between the leftover mac and cheese and the leftover pulled pork, these flavor packed bombs only took a few minutes to put together! If you are making from scratch, you can make the pulled pork and mac and cheese for dinner the night before and then get a second meal out of the leftovers by whipping up these bombs.
PRO-TIP: It is actually crucial that both the mac and cheese and the pulled pork be cold when you are prepping this recipe. The chilled noodles stick together better and hold up during the breading process and then when they hit the deep fryer everything gets ooey gooey and melty inside while the outside gets cooked to golden, crispy perfection!
Serve your pulled pork stuffed mac & cheese bombs with your favorite BBQ sauce for dipping, and you’ve got food worth eating. These little bombs are pretty easy to customize for your crowd as well. If you are going for an appetizer, just make your balls on the smaller side. If you are going for a main dish, shoot for balls that are about the size of your palm.
You can see this recipe (and many more awesome foods) on the Meal Plan Monday Round-up HERE!