Friday, May 15, 2015

Byron's Pulled Pork Mac and Cheese Celebrates National BBQ Month

Pulled Pork Mac and Cheese made easy with Byron's fully cooked Pork BBQ, hickory smoked for 8 hours and hand pulled, with a spicy-sweet sauce, exclusively from Sam's Club.

Byron's Pulled Pork Mac and Cheese

Hey, in case y'all haven't noticed it's halfway through May, spring has arrived and the dog days of summer are just around the corner. Oh yeah, and May is National BBQ Month, and I don't know about you, but I've certainly been grilling up a storm.


Now... just like everybody else, I love a slow-smoked pork butt that has been lovingly tended to and watched over for hours and hours... usually by somebody else in my case. Let's face it. Most of us home cooks aren't going to be die hard Q'ers who spend all afternoon bent over a smoker for the perfection of slow-smoked meat, but we sure will enjoy it when somebody else does!


Sold exclusively at Sam's Clubs, Byron's fully cooked, hickory smoked pork BBQ solves that problem by providing quality meat that has already been slow-smoked over an open-pit hardwood fire, hand pulled and slathered with their signature, spicy-sweet barbecue sauce - the same way Byron Charleton did back in 1957 when he started selling the homemade BBQ recipe that made him famous in his own hometown.

Today, the company continues to honor Byron’s dedication to flavor and quality in every package of Byron’s BBQ, made on the same plot of land in Gallatin, Tennessee, where he set up his first smokehouse. That’s an American legacy to be proud of.
Byron’s BBQ is a perfect fit for an easy cook-out, picnic or any summer gathering and you can feed it to your family knowing that Byron's doesn't add a bunch of extra preservatives either — just a quick freeze to make sure you get a great product in your own home, without all the added chemicals. Since it's fully cooked, all you have to do is heat it up, and you can do that in your oven, in your slow cooker and even outside on a grill!


The obvious thing to make at first with Byron's are pulled pork sandwiches, whether you eat them plain on a bun or topped with a little coleslaw. The Cajun and I dove right into a few of those as soon as the tray came out of the oven.


The meat is melt-in-your-mouth tender and the sauce, a vinegary tomato base with a nice hit of fire to it. The sandwiches were amazing and this big 64 ounce, 4 pound tray can give you up to 33, 1/4 cup serving sized sandwiches. We loved this so much that I'm heading to Sam's Club to pick up another tray for Memorial Day!

These days though, know that when it comes to pulled pork, you can certainly move beyond the bun. Check out this gooey, cheesy deliciousness made with Byron's pulled pork.


For my most recent cookout, I paired up grilled chicken, baked beans and salad with a side made from some of my leftover Byron's BBQ pork, elbow noodles, a little onion, diced tomatoes with green chilies and shredded cheese, for a fabulous pulled pork mac and cheese. Byron's was a perfect match for this deliciousness!


What better way to celebrate National BBQ Month than with a tray of Byron's BBQ? For more amazing ways to step out of the bun, visit the recipe section on the Byron's website.

Byron's is sold exclusively at Sam's Clubs around the country and it's easy to join if you're not already a member. Just click here to find your closest Sam's Club location! While you're there picking up your pulled pork, Sam's offers most everything else you need to make your outdoor cookout a breeze.

Follow Byron's on Facebook and Sam's Club on Facebook and Twitter.

Here's how you can make my Byron's Pulled Pork Mac and Cheese in your own kitchen.





Recipe: Pulled Pork Mac and Cheese

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 50 min | Yield: About 4 to 6 servings

Ingredients
  • 1 cup of dry elbow macaroni
  • 1 tablespoon of cooking oil
  • 1 cup of chopped onion
  • 1 (14.5 ounce) can of diced tomatoes, undrained
  • 1 (10 ounce) mild diced tomatoes with green chilies, undrained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/4 teaspoon of Cajun seasoning, or to taste, optional
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon chopped fresh basil
  • 1 cup packed Byron's fully cooked Pork BBQ, warmed
  • 3 cups of shredded cheese
Instructions

Butter a 9 x 9 inch baking dish; set aside. Prepare the macaroni al dente according to the package directions. Drain but do not rinse; set aside.

Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat and saute onion until softened, about 3 minutes.Add the undrained tomatoes, salt, pepper, Cajun seasoning, Worcestershire sauce and basil; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in macaroni until well coated; add pork and toss together; remove from heat and set aside.

Add 1/2 of the macaroni to the prepared pan. Top with 1/2 of the cheese. Add remaining macaroni, cover with foil and bake for 45 minutes, or until bubbly. Remove cover, sprinkle remaining cheese on top and return to the oven until cheese is melted, about 5 to 7 minutes.

Variation: Reduce the heat level slightly by using only plain diced tomatoes; if you want to bump it up even more, use a hotter variety of tomatoes with green chilies. Double for a 9 x 13 inch casserole.

Source: http://deepsouthdish.com

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©Deep South Dish

Disclosure: This post is part of a series for the 2015 Byron's Ambassadorship program to help show how to save time and prep making delicious, easily prepared meals using Byron's BBQ from Sam's Club. Participation in this program is voluntary, however, Sam's Club and Byron's BBQ have provided me with compensation and a membership in exchange for this post. Original recipe was developed by me and all opinions expressed herein are entirely my own.
Posted by on May 15, 2015

Images and Full Post Content including Recipe ©Deep South Dish, ©Sam's Club and/or ©Byron's BBQ. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums, or any print medium, without explicit prior permission. All rights reserved.

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