There’s mac and cheese. And then there’s a whole different animal: Ibérico mac and cheese, starring slow-cooked Coppa pulled pork.
Time: 4 hours
- 1 31-42 oz. Campo Grande Coppa
- 1 Tablespoon dried parsley
- 1 Tablespoon garlic powder
- 1 onion, sliced into rings
- 1 cup white wine
- 4 Tablespoons barbecue sauce
- Black pepper
- Macaroni pasta for 8
- 3 Tablespoons butter
- 6 Tablespoons flour
- 2 ½ cups whole milk
- 200g (7 oz.) mozzarella cheese, shredded
- 200g (7 oz.) cheddar cheese, shredded
- Fire up the grill to 400ºF.
- Season Coppa with salt and pepper and place on the grill over direct heat, searing on all sides.
- Once seared, brush with barbecue sauce and season with parsley and garlic powder.
- Scatter half the onions over a large sheet of aluminum foil. Place the Coppa on top and add remaining onions on top of the meat.
- Carefully pour the white wine over the onions and Coppa, and close up the aluminum foil so the liquid stays locked inside.
- Cook over indirect heat for 3.5 hours, adding your wood of choice to the grill to get those smoky flavors.
- Once the meat is cooked and tender, remove from the grill and let rest in the foil while you prep the mac and cheese.
- Cook the pasta according to the package instructions.
- In a large pot, melt the butter over medium heat.
- Add the flour and cook until the mixture is combined and loses its floury taste, stirring constantly.
- Heat the milk in a separate saucepan and pour into the flour mixture, whisking until the mixture comes together in a creamy bechamel sauce. It’s okay (and even preferred) if it’s a bit liquidy.
- Add the pasta into the bechamel sauce, along with the cheeses. Mix until everything is nice and melty.
- Remove the Coppa from the foil and shred the meat.
- To serve, portion the mac and cheese onto the plates and top with the Coppa pulled pork. ¡Buen provecho!