Mac & Cheese with Slimming World Friendly Pulled Pork
BBQ Sauce, Cheese, Pork, and pasta. Everything seems OK when you have all of these things together, even if just for a few moments!
The UK is currently in full lockdown as I write this. It's very strange times, but I am determined to keep things as normal as possible, and that includes posting new recipes!
I must admit that I have been struggling to get my hands on lots of things like fresh fruit and veg as all the shops have been totally emptied out near me. Of course, I am also trying to avoid going out unless it is absolutely vital.
*Scroll down for the full recipe and instructions*
This is a dish I put together with some bits I had managed to get my hands on and luckily managed to get a butternut squash.
I have always kept a good amount of cupboard items like passata, balsamic and spices.
Of course, a lot of people who were previously following healthy eating plans have decided to give up completely while we are in these uncertain times, so this dish is just as delicious with proper Mac & Cheese with LOADS of cheese!
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Like the look of this recipe? Check out my other Slimming Friendly Pasta Recipes! Delicious lower-calorie pasta dishes that the whole family will enjoy.
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BBQ Pulled Pork Mac & Cheese Recipe
Extra Easy Syn Value: Syn Free
Healthy Extras: 2 x A
Healthy Extras: 2 x A
All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself. This website is unofficial and in no way part of or representative of Slimming World. You should check with Slimming world for the most up to date Syn values using official resources such as the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
You will need:
For the BBQ pulled pork:
1.5-2kg pork shoulder, all fat removed
1 tsp mustard powder
5 tbsp Worcestershire sauce
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and pepper
1 red onion
1 tsp smoked paprika
1 tbsp tomato puree
300g of dried macaroni
½ onion, finely chopped
2 clove of garlic, crushed
pinch of cayenne pepper
2 tbsp mustard powder
400ml vegetable stock (can be made up with a cube)
half a butternut squash, seeds removed (cut whole butternut squash in half, lengthways)
90g extra light cheddar
30g of Parmesan
salt and black pepper
Low-Calorie cooking spray
1.5-2kg pork shoulder, all fat removed
1 tsp mustard powder
5 tbsp Worcestershire sauce
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and pepper
1 red onion
1 tsp smoked paprika
1 tbsp tomato puree
Mac & Cheese
300g of dried macaroni
½ onion, finely chopped
2 clove of garlic, crushed
pinch of cayenne pepper
2 tbsp mustard powder
400ml vegetable stock (can be made up with a cube)
half a butternut squash, seeds removed (cut whole butternut squash in half, lengthways)
90g extra light cheddar
30g of Parmesan
salt and black pepper
Low-Calorie cooking spray
Method:
Mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener, seasoning, smoked paprika and tomato puree. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
Chop a red onion and layer on the bottom of your slow cooker
Add the pork and the BBQ sauce and leave on low for 6 hours. Alternatively, you can cook in the oven on a low heat for 1.5 hours.
Preheat your oven to 180 degrees.
Sprinkle the butternut squash with salt and pepper, and spray with low-calorie cooking spray. Place on a baking tray and place in the oven for approx. 45 mins, or until softened
Meanwhile, fry off the onion for a few mins until softened. Add the garlic and fry for another few mins.
Once the butternut squash is cooked, scoop insides out and add to the saucepan with the garlic and onions. Add the pinch of cayenne and the mustard powder, then mix up with the back of a wooden spoon.
Add the stock and bring to a boil.
Add the mix to a blender and blend until it is as smooth as possible, then add back to the saucepan over a low heat and stir in the cheeses.
Bring a large saucepan of water to boil, add in the pasta and cook until al dente. Drain the pasta and stir this into the sauce.
Top with the cooked BBQ pulled pork, and drizzle some of the extra sauce on top. Sprinkle with some extra cheese and add to the oven for a few minutes to melt.
Chop a red onion and layer on the bottom of your slow cooker
Add the pork and the BBQ sauce and leave on low for 6 hours. Alternatively, you can cook in the oven on a low heat for 1.5 hours.
Preheat your oven to 180 degrees.
Sprinkle the butternut squash with salt and pepper, and spray with low-calorie cooking spray. Place on a baking tray and place in the oven for approx. 45 mins, or until softened
Meanwhile, fry off the onion for a few mins until softened. Add the garlic and fry for another few mins.
Once the butternut squash is cooked, scoop insides out and add to the saucepan with the garlic and onions. Add the pinch of cayenne and the mustard powder, then mix up with the back of a wooden spoon.
Add the stock and bring to a boil.
Add the mix to a blender and blend until it is as smooth as possible, then add back to the saucepan over a low heat and stir in the cheeses.
Bring a large saucepan of water to boil, add in the pasta and cook until al dente. Drain the pasta and stir this into the sauce.
Top with the cooked BBQ pulled pork, and drizzle some of the extra sauce on top. Sprinkle with some extra cheese and add to the oven for a few minutes to melt.
Notes
I am not affiliated with Slimming World in any way. These are meals and recipes that I have followed myself.
All images and content on Sugar Pink Food is copyright protected.
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L x
