Protein Packed Mac & Cheese with Hot HoneyProtein Packed Mac & Cheese with Hot Honey
Protein Packed Mac & Cheese with Hot Honey
Protein Packed Mac & Cheese with Hot Honey
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Recipe - Kerrisdale
pulled pork mac and cheese
Protein Packed Mac & Cheese with Hot Honey
Prep Time40 Minutes
Servings8
Cook Time8 Minutes
Ingredients
Pork Butt
Garlic Powder
Onion Powder
Paprika
Cayenne Pepper
Salt
Black Pepper
Brown Sugar
Apple Cider Vinegar
Ketchup
Worcestershire Sauce
Ground Mustard
Pork Ribs
Yellow Mustard
Apple Juice
BBQ Sauce
Ground Fennel
Ground Cumin
Ground Coriander
Smoked Paprika
Dry Mustard
Dried Oregano
Butter
Granulated Sugar
Honey
Large Eggs
Buttermilk
Cornmeal
All-Purpose Flour
Baking Soda
Corn
Olive Oil
Lime
Chili Flakes
Cream Cheese
Directions

Ingredients:

Texas Pulled Pork

    • 3lb pork butt


Dry rub:

    • 1/2 tbsp garlic powder
    • 1/2 tbsp onion powder
    • 1/2 tbsp paprika
    • 1/4 tsp cayenne pepper
    • 2 tbsp salt
    • 2 tbsp black pepper


Cooking Liquid:

  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground mustard

St. Louis Style Pork Ribs

    • 4 lbs Pork ribs
    • 1/4 cup yellow mustard
    • 1/4 cup apple juice
    • 1 cup BBQ sauce of choice


Dry Rub:

  • 1 1/2 tbsp ground fennel
  • 1 1/2 tbsp ground cumin
  • 2 1/2 tsp ground coriander
  • 1/2 cup brown sugar
  • 2 tbsp salt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp pepper
  • 1 tbsp dry mustard
  • 1 tbsp dried oregano

Honey Butter Cornbread Muffins

    • 1/2 cup butter, melted
    • 2/3 cup granulated sugar
    • 2 tbsp honey
    • 2 large eggs
    • 1 1/4 cup buttermilk, shaken well
    • 1 cup cornmeal, yellow
    • 1 cu all purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt


Drizzle:

  • 1/4 cup butter, melted
  • 2 tbsp honey

Corn Ribs with Lime Zest Cream Cheese

  • 6 ears of corn
  • 4 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 1/2 tsp chili flakes
  • 200g cream cheese
  • Zest of 2 limes
  • 1 lime juiced

 

Directions:

Slow Cooker Pulled Pork:

  1. In a bowl, mix the dry rub ingredients together
  2. Cut any excess fat from the pork butt and apply the dry rub on all sides.
  3. Place the pork butt in the slow cooker.
  4. In another bowl, mix all the liquid ingredients together, pour into the slow cooker.
  5. Set on low heat for 8 hours or until tender. (Alternatively you can set it for 4 to 6 hours on medium heat)
  6. Once finished cooking, remove from slow cooker and shred using forks.
  7. Use remaining cooking liquid to pour over your shredded pork or use your favourite BBQ sauce.
  8. Serve with coleslaw on hamburger buns.

St. Louis Style Pork Ribs: (Prep about 3 hours before your pulled pork is finished cooking)

  1. In a bowl, combine all the dry rub ingredients.
  2. Peel membrane off the back of the ribs. Apply mustard on both sides. Sprinkle dry rub all over the ribs.
  3. Let sit for 30 minutes.
  4. Preheat your grill to 350 degrees F. You will be grilling using indirect heat (on a gas grill heat one side and place your meat on the opposite side -- with a charcoal grill, keep your charcoal on one side of the grill creating a space for the food so your meat is not directly over the lit coals, use a drip pan to avoid any flareups)
  5. Place the ribs bone side down on the grill, close the lid and let cook for 30 minutes.
  6. Take ribs off grill and place on aluminum foil. Fold up the sides and pour apple juice over the ribs and wrap the foil tightly, we want to keep that apple juice in.
  7. Place the wrapped ribs back on the grill, close the lid and increase your temperature to 375 degrees F for 30 minutes.
  8. Turn the heat down to 250 degrees F. Unwrap the ribs, remove from the foil and place back on the grill. Baste with BBQ sauce every 15 minutes for a total of 1 hour or until the internal temperature is 195 degrees F. Allow to rest, slice and serve.

Honey Butter Cornbread Muffins:

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin or use muffin liners.
  2. In a medium bowl, stir butter, sugar and honey together. Whisk in eggs, one at a time. Whisk in buttermilk.
  3. Add cornmeal, flour, salt and baking soda. Do not over mix, as soon as flour is fully incorporated stop mixing.
  4. Divide batter into prepared muffin tin.
  5. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  6. Meanwhile, combine ¼ cup butter and 2 tbsp honey in a small bowl.
  7. Poke the top of the cornbread muffins gently with a fork, pour honey-butter mixture all over the muffins. Let sit for 5 minutes before serving.

Corn Ribs:

  1. In a small bowl, mix olive oil, paprika, garlic powder, salt and pepper.
  2. Rinse the corn, pat dry. Using a sharp knife and stable surface, cut the corn in half then cut each half in half lengthwise by standing it vertically and carefully push the knife down through the cob.
  3. Brush the pieces with he oil and cook them in in the oven at 350 degrees F for 30 to 40 minutes, flipping halfway or until they start to turn golden brown and curl a little.
  4. Prepare the chili butter by adding 4 tbsp butter, 1 tbsp olive oil, 1 ½ tbsp chili flakes and salt in a small pan. Let the butter melt on low heat, mix well and set aside (heat again just before serving)
  5. For the cream cheese mixture, in a small bowl combine the cream cheese, lime zest and lime juice, mix well and cover.
  6. Store in the fridge until serving.
  7. Plate the corn ribs, drizzle with some chili butter and top with small dollops of the cream cheese on top.
  8. Sprinkle with some lime zest to serve.
  9. Enjoy!
40 minutes
Prep Time
8 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
Pork Butt
Western Canadian - The Ultimate Pork Collar Butt
Western Canadian - The Ultimate Pork Collar Butt, 1.2 Kilogram
$18.49 avg/ea$1.54/100g
Garlic Powder
Western Family - Garlic Powder
Western Family - Garlic Powder, 155 Gram
$7.47 was $8.79$4.82/100g
Onion Powder
Western Family - Onion Powder
Western Family - Onion Powder, 155 Gram
$7.05 was $8.29$4.55/100g
Paprika
Mccormick - Paprika
Mccormick - Paprika, 35 Gram
$6.49$18.54/100g
Cayenne Pepper
Western Family - Cayenne Pepper
Western Family - Cayenne Pepper, 97 Gram
$4.92 was $5.79$5.07/100g
Salt
Windsor - Windsor Kosher Salt
Windsor - Windsor Kosher Salt, 1.36 Kilogram
$6.99$0.51/100g
Black Pepper
Simply Organic - Medium Black Pepper
Simply Organic - Medium Black Pepper, 65 Gram
$10.29$15.83/100g
Brown Sugar
Rogers - Dark Brown Sugar, 1kg
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Apple Cider Vinegar
Bragg - Apple Cider Vinegar - Organic
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$11.89$1.26/100ml
Ketchup
Western Family - Tomato Ketchup
Western Family - Tomato Ketchup, 375 Millilitre
rewards logoFree with 2300 Points Redeemed
$3.29$0.88/100ml
Worcestershire Sauce
Not Available
Ground Mustard
Club House - Ground Mustard
Club House - Ground Mustard, 34 Gram
$6.49$19.09/100g
Pork Ribs
Western Canadian - The Ultimate Pork Rib
Western Canadian - The Ultimate Pork Rib, 800 Gram
$17.62 avg/ea$2.20/100g
Yellow Mustard
Western Family - Yellow Mustard
Western Family - Yellow Mustard, 400 Millilitre
$2.29 was $3.19$0.57/100ml
Apple Juice
Not Available
BBQ Sauce
Bull's Eye - Bold Original BBQ Sauce
Bull's Eye - Bold Original BBQ Sauce, 425 Millilitre
$4.49 was $5.29$1.06/100ml
Ground Fennel
Not Available
Ground Cumin
Mccormick - Cumin Ground
Mccormick - Cumin Ground, 32 Gram
$5.99$18.72/100g
Ground Coriander
Mccormick - Coriander Ground
Mccormick - Coriander Ground, 28 Gram
$6.49$23.18/100g
Smoked Paprika
Club House - Smoked Paprika
Club House - Smoked Paprika, 116 Gram
Buy 2 Get 1 Free
$7.99$6.89/100g
Dry Mustard
Keen's - Dry Mustard Spice
Keen's - Dry Mustard Spice, 88 Gram
$5.79$6.58/100g
Dried Oregano
Litehouse - Freeze Dried Oregano
Litehouse - Freeze Dried Oregano, 8 Gram
$6.49$81.13/100g
Butter
Western Family - Salted Creamery Butter
Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 4800 Points Redeemed
$6.79$1.50/100g
Granulated Sugar
Rogers - Fine Granulated Sugar
Rogers - Fine Granulated Sugar, 1 Kilogram
$2.49$0.25/100g
Honey
Bee Maid - Honey
Bee Maid - Honey, 375 Gram
$8.69$2.32/100g
Large Eggs
Western Family - Free Run Eggs Brown Large
Western Family - Free Run Eggs Brown Large, 12 Each
$7.29$0.61 each
Buttermilk
Dairyland - Buttermilk 1%
Dairyland - Buttermilk 1%, 946 Millilitre
$3.59$0.38/100ml
Cornmeal
Bob's Red Mill - Cornmeal Medium Grind
Bob's Red Mill - Cornmeal Medium Grind, 680 Gram
$5.39$0.79/100g
All-Purpose Flour
Western Family - All Purpose White Flour
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.79 was $6.49$0.23/100g
Baking Soda
Arm & Hammer - Baking Soda
Arm & Hammer - Baking Soda, 500 Gram
$2.49$0.50/100g
Corn
Corn - On The Cob, Fresh
Corn - On The Cob, Fresh, 1 Each
5 for $4
$0.80 was $1.29
Olive Oil
Western Family - Extra Virgin Olive Oil
Western Family - Extra Virgin Olive Oil, 250 Millilitre
rewards logoEarn 250 Points
$8.49$3.40/100ml
Lime
Limes - Fruit, Fresh
Limes - Fruit, Fresh, 1 Each
$0.99
Chili Flakes
Club House - Crushed Pepper Red
Club House - Crushed Pepper Red, 70 Gram
Buy 2 Get 1 Free
$7.99$11.41/100g
Cream Cheese
Western Family - Spreadable Cream Cheese
Western Family - Spreadable Cream Cheese, 227 Gram
$3.79 was $3.99$1.67/100g

Directions

Ingredients:

Texas Pulled Pork

    • 3lb pork butt


Dry rub:

    • 1/2 tbsp garlic powder
    • 1/2 tbsp onion powder
    • 1/2 tbsp paprika
    • 1/4 tsp cayenne pepper
    • 2 tbsp salt
    • 2 tbsp black pepper


Cooking Liquid:

  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1 garlic clove, minced
  • 1 cup ketchup
  • 2 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground mustard

St. Louis Style Pork Ribs

    • 4 lbs Pork ribs
    • 1/4 cup yellow mustard
    • 1/4 cup apple juice
    • 1 cup BBQ sauce of choice


Dry Rub:

  • 1 1/2 tbsp ground fennel
  • 1 1/2 tbsp ground cumin
  • 2 1/2 tsp ground coriander
  • 1/2 cup brown sugar
  • 2 tbsp salt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp pepper
  • 1 tbsp dry mustard
  • 1 tbsp dried oregano

Honey Butter Cornbread Muffins

    • 1/2 cup butter, melted
    • 2/3 cup granulated sugar
    • 2 tbsp honey
    • 2 large eggs
    • 1 1/4 cup buttermilk, shaken well
    • 1 cup cornmeal, yellow
    • 1 cu all purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt


Drizzle:

  • 1/4 cup butter, melted
  • 2 tbsp honey

Corn Ribs with Lime Zest Cream Cheese

  • 6 ears of corn
  • 4 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • Salt and pepper to taste
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 1/2 tsp chili flakes
  • 200g cream cheese
  • Zest of 2 limes
  • 1 lime juiced

 

Directions:

Slow Cooker Pulled Pork:

  1. In a bowl, mix the dry rub ingredients together
  2. Cut any excess fat from the pork butt and apply the dry rub on all sides.
  3. Place the pork butt in the slow cooker.
  4. In another bowl, mix all the liquid ingredients together, pour into the slow cooker.
  5. Set on low heat for 8 hours or until tender. (Alternatively you can set it for 4 to 6 hours on medium heat)
  6. Once finished cooking, remove from slow cooker and shred using forks.
  7. Use remaining cooking liquid to pour over your shredded pork or use your favourite BBQ sauce.
  8. Serve with coleslaw on hamburger buns.

St. Louis Style Pork Ribs: (Prep about 3 hours before your pulled pork is finished cooking)

  1. In a bowl, combine all the dry rub ingredients.
  2. Peel membrane off the back of the ribs. Apply mustard on both sides. Sprinkle dry rub all over the ribs.
  3. Let sit for 30 minutes.
  4. Preheat your grill to 350 degrees F. You will be grilling using indirect heat (on a gas grill heat one side and place your meat on the opposite side -- with a charcoal grill, keep your charcoal on one side of the grill creating a space for the food so your meat is not directly over the lit coals, use a drip pan to avoid any flareups)
  5. Place the ribs bone side down on the grill, close the lid and let cook for 30 minutes.
  6. Take ribs off grill and place on aluminum foil. Fold up the sides and pour apple juice over the ribs and wrap the foil tightly, we want to keep that apple juice in.
  7. Place the wrapped ribs back on the grill, close the lid and increase your temperature to 375 degrees F for 30 minutes.
  8. Turn the heat down to 250 degrees F. Unwrap the ribs, remove from the foil and place back on the grill. Baste with BBQ sauce every 15 minutes for a total of 1 hour or until the internal temperature is 195 degrees F. Allow to rest, slice and serve.

Honey Butter Cornbread Muffins:

  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin or use muffin liners.
  2. In a medium bowl, stir butter, sugar and honey together. Whisk in eggs, one at a time. Whisk in buttermilk.
  3. Add cornmeal, flour, salt and baking soda. Do not over mix, as soon as flour is fully incorporated stop mixing.
  4. Divide batter into prepared muffin tin.
  5. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  6. Meanwhile, combine ¼ cup butter and 2 tbsp honey in a small bowl.
  7. Poke the top of the cornbread muffins gently with a fork, pour honey-butter mixture all over the muffins. Let sit for 5 minutes before serving.

Corn Ribs:

  1. In a small bowl, mix olive oil, paprika, garlic powder, salt and pepper.
  2. Rinse the corn, pat dry. Using a sharp knife and stable surface, cut the corn in half then cut each half in half lengthwise by standing it vertically and carefully push the knife down through the cob.
  3. Brush the pieces with he oil and cook them in in the oven at 350 degrees F for 30 to 40 minutes, flipping halfway or until they start to turn golden brown and curl a little.
  4. Prepare the chili butter by adding 4 tbsp butter, 1 tbsp olive oil, 1 ½ tbsp chili flakes and salt in a small pan. Let the butter melt on low heat, mix well and set aside (heat again just before serving)
  5. For the cream cheese mixture, in a small bowl combine the cream cheese, lime zest and lime juice, mix well and cover.
  6. Store in the fridge until serving.
  7. Plate the corn ribs, drizzle with some chili butter and top with small dollops of the cream cheese on top.
  8. Sprinkle with some lime zest to serve.
  9. Enjoy!