Creamy “Mac” and Cheese with Pulled Pork Sweetgrass BBQ

Instructions

BBQ Sauce

1. Step
   Place the dry ingredients chili powder, paprika, onion powder, garlic powder, cumin, salt, and black pepper into a bowl and mix together. Reserve 2tbsp and set aside (this is your pulled pork seasoning).
2. Step
   Add remaining dry seasonings (sugar) and the tomato paste, apple cider vinegar, water, into a medium saucepan, and whisk to combine.
3. Step
   Place the pan over medium-low heat, stir occasionally until it comes to a simmer. Let simmer for 5 more minutes.
4. Step
   Add blueberry sweetgrass purée and mix together. Take the pan off the heat and let it cool for 1 hour to thicken and spices to intensify. Store in an airtight jar in the fridge for up to two weeks.

Pulled Pork (4 hours cook time)

1. Step
   Pat loin dry and sprinkle heavy with bbq seasoning.
2. Step
   Place into a crock pot add water and cook on high heat for 4hours or until fork tender. Pull pork with two forks. Set aside.

Mac N Cheese Prep

1. Step
   Preheat the oven to 350°F (175°C). In a large sauce pan on low heat, melt 2 tbsp of butter and add in the corn. Sauté for a few minutes.
2. Step
   Add all of the cheese to the heated corn and mix.
3. Step
   In a separate bowl, combine mustard, remaining butter, sour cream, eggs, salt, white pepper and cream. Add the mixture into the pan with the corn and cheese. Mix well to combine and until cheese is fully melted.
4. Step
   Pour mixture into a casserole dish and bake for 30 minutes. Now onto the sauce!

Puree Prep

1. Step
   Place all ingredients into a sauce pan and bring to a low boil. Reduce heat and simmer for 10 mins.
2. Step
   Turn off heat and let steep until you are ready to use (can be made ahead). Remove the sweetgrass and purée liquid with an immersion blender.