Barbecue Pulled Pork and Cheesy Spaghetti

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Macaroni and cheese is often served alongside traditional barbecue dishes like pulled pork. This recipe combines the two tastes in one dish.

Difficulty: Medium

Hands-on: 30 minutesTotal: 8 hours 30 minutes

Serves: 16


  • 1 lb. gluten-free spaghetti
  • 1 boneless pork shoulder (4½ lbs.)
  • 12 oz. gluten-free chicken broth
  • 3 tsp. salt, divided
  • 2 tsp. ground black pepper, divided
  • 2 cups gluten-free barbecue sauce
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. gluten-free all-purpose flour
  • 1 cup heavy cream
  • 1 cup 2% milk
  • 3 cups shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese


  • Bring a large pot of salted water to a boil. Add spaghetti and cook until softened, about 8 minutes. Drain, rinse in cold water, and set aside.
  • Place the pork shoulder, broth, 2 teaspoons salt, and 1½ teaspoons pepper in a 4–6-quart slow cooker. Cook on low for 8 hours, or until fork-tender. Remove pork from slow cooker and shred with two forks. Stir in barbecue sauce.
  • Melt butter in a large skillet over medium heat. Add flour and whisk until a thick paste is formed. Gradually stir in cream and milk. Reduce heat to medium-low and cook until thick and coats the back of a spoon.
  • Remove from heat and stir in cheeses and remaining salt and pepper.
  • In a large bowl, mix the cheese sauce with the spaghetti and pour into a large serving dish or casserole. Top the spaghetti with the pulled pork.