How To Make Mac and Cheese with Pulled Pork


A simple cauliflower pulled pork mac and cheese is sure to be a winning dinner. And, it’s a quick recipe that repurposes leftovers from a previous meal.




1 head cauliflower cut in florets

1 ½ cups creamy cheese sauce

1 ½ cups low carb pulled pork reserve ¼ cup

1 cup mozzarella cheese freshly grated

cup pork rinds crushed

freshly parsley chopped, for garnishing

ground black pepper or white pepper (to taste)

1 tablespoon olive oil


US Customary – Metric




1. Blanch cauliflower. Slowly drop cauliflower florets in boiling water. Allow to boil for 1 to 2 minutes, covered. Immediately transfer to a bowl of ice water. Shake off excess water after 3 to 5 minutes. Transfer to a plate. 

2. If Low Carb Pulled Pork was refrigerated, reheat in a skillet with olive oil over low heat.

3. In a large skillet or saucepan over low heat, combine all ingredients of Creamy Cheese Sauce. Once the sauce is ready, add grated mozzarella cheese and cauliflower. Sprinkle ground black (or white) pepper. Combine ingredients.

4. Once mozzarella has melted, add 1 and ¼ cups of Low Carb Pulled Pork. Mix well. Transfer to a serving platter. Top with pork rinds, add the remaining pulled pork and garnish with fresh parsley.




Calories: 221 | Carbohydrates: 8g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 521mg | Potassium: 428mg | Fiber: 1g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 48.1mg | Calcium: 127mg | Iron: 0.7mg

Read Also 👇


Post a Comment (0)
Previous Post Next Post