Championship BBQ Pie combines smoked pulled pork, creamy smoked mac and cheese, crispy fried onions, tangy Carolina-style barbecue sauce, and a jalapeño buttermilk cornbread crust in one dramatic centerpiece.

The pork is smoked until tender, finished with butter and brown sugar, and layered with rich four-cheese macaroni and cheese. Reserved bark, pickled onions, jalapeños, fresh herbs, barbecue sauce, and hot honey balance the richness with smoke, acidity, heat, sweetness, and crunch.

This is an advanced, all-day recipe, but several components can be prepared ahead of time.

Yield: 8–10 servings
Prep Time: 1 hour
Smoke and Cook Time: 7–8 hours
Rest Time: 30–40 minutes
Total Time: Approximately 9 hours
Difficulty: Advanced

Ingredients

Smoked Pulled Pork

• 1 bone-in pork butt, approximately 5 pounds
• 1/2 cup yellow mustard

Dry Rub

• 3 tablespoons kosher salt
• 3 tablespoons coarse-ground black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper, optional

Pork Wrap

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar

Carolina-Style BBQ Sauce

• 3/4 cup ketchup
• 2 cups apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup yellow mustard
• 1/3 cup packed light brown sugar
• 2 tablespoons honey
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon mustard powder
• 1 tablespoon smoked paprika
• 1 teaspoon crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon unsalted butter

Jalapeño Buttermilk Cornbread Crust

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream
• 1 cup finely diced jalapeños
• Butter or nonstick cooking spray, for greasing the pan

Smoked Four-Cheese Mac and Cheese

• 2 cups elbow macaroni, approximately 8 ounces
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 can evaporated milk, 12 ounces
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon smoked paprika
• 1 1/2 cups freshly shredded sharp cheddar cheese
• 3/4 cup freshly shredded Monterey Jack cheese
• 1/2 cup freshly shredded smoked Gouda
• 1/4 cup freshly shredded Pepper Jack cheese
• 2 ounces cream cheese, softened

Assembly

• 1/2 cup prepared Carolina-style BBQ sauce, plus more as needed
• 1 cup reserved chopped pork bark
• 1 cup freshly shredded sharp cheddar cheese
• 1/2 cup freshly shredded smoked Gouda
• 1 cup crispy fried onions or crispy fried shallots

Smoked Garlic Butter Finish

• 2 tablespoons unsalted butter
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon finely chopped fresh parsley

Garnishes

• Pickled red onions
• Thinly sliced fresh or pickled jalapeños
• Chopped green onions
• Chopped fresh cilantro
• Warm BBQ sauce
• Hot honey, optional
• Vinegar-based coleslaw, optional

Instructions

Prepare and Smoke the Pork

1. Preheat the smoker to 275°F.
2. Score the fat cap of the pork butt in a shallow crosshatch pattern.
3. Coat the pork on all sides with the yellow mustard.
4. Combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
5. Season the pork generously on all sides with the dry rub.
6. Place the pork on the smoker with the fat cap facing up.
7. Smoke for 3–4 hours, or until the internal temperature reaches approximately 170°F.

Wrap and Finish the Pork

1. Place the butter for the pork wrap in a small foil pan and smoke for 20–30 minutes.
2. Transfer the pork to an aluminum roasting pan.
3. Sprinkle the brown sugar over the pork and top with the smoked butter.
4. Cover the pan tightly with aluminum foil.
5. Return the pork to the smoker and continue cooking for 2–3 hours, or until the internal temperature reaches 200–203°F and a probe slides into the meat with very little resistance.
6. Remove the pork from the smoker and allow it to rest, covered, for at least 1 hour.
7. Reserve approximately 1 cup of the darkest bark pieces.
8. Shred the remaining pork, discarding the bone and any large pieces of excess fat.
9. Toss the pork with just enough BBQ sauce to lightly moisten it. Do not saturate the meat.

Prepare the Carolina-Style BBQ Sauce

1. Combine the ketchup, apple cider vinegar, Worcestershire sauce, yellow mustard, brown sugar, honey, garlic powder, onion powder, mustard powder, smoked paprika, and crushed red pepper flakes in a saucepan.
2. Bring the mixture to a gentle simmer over medium heat.
3. Reduce the heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce has reduced slightly.
4. Season with kosher salt and black pepper to taste.
5. Remove the sauce from the heat and whisk in the butter.
6. Reserve 1/2 cup for assembling the pie and additional sauce for serving.

Prepare the Cornbread Crust

1. Preheat the oven to 400°F.
2. Grease a 12-inch springform pan or deep cast-iron skillet.
3. Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl.
4. Whisk together the eggs, buttermilk, melted butter, and sour cream in a separate bowl.
5. Pour the wet ingredients into the dry ingredients and stir just until combined.
6. Fold in the diced jalapeños.
7. Spread the batter evenly in the prepared pan.
8. Bake for 8–10 minutes, or until the edges have begun to set but the center remains soft.
9. Lightly grease the outside of a smaller cake pan or oven-safe bowl.
10. Press it gently into the center of the partially baked cornbread to push the batter toward the bottom and sides, forming a deep shell. Do not press through the bottom crust.
11. Transfer the cornbread crust to the smoker.
12. Smoke at 275°F for 8–10 minutes, or until the crust is set but not deeply browned.
13. Remove the smaller pan and allow the crust to cool slightly.

Prepare the Smoked Mac and Cheese

1. Bring a large pot of salted water to a boil.
2. Cook the macaroni for 1 minute less than the package directions.
3. Drain and set aside.
4. Melt the butter in a large saucepan over medium heat.
5. Whisk in the flour and cook for 2 minutes, stirring constantly.
6. Gradually whisk in the whole milk and evaporated milk.
7. Continue cooking until the sauce thickens enough to coat the back of a spoon.
8. Season with the kosher salt, black pepper, garlic powder, and smoked paprika.
9. Reduce the heat to low.
10. Add the sharp cheddar, Monterey Jack, smoked Gouda, Pepper Jack, and cream cheese.
11. Stir until the cheeses are completely melted and the sauce is smooth.
12. Fold in the cooked macaroni.
13. Transfer the mac and cheese to a shallow aluminum pan.
14. Smoke at 225°F for 20–30 minutes, stirring once halfway through. Do not oversmoke or allow the pasta to dry out.

Assemble the BBQ Pie

1. Preheat the oven to 350°F.
2. Brush the inside of the cornbread crust with a thin layer of BBQ sauce.
3. Add half of the pulled pork.
4. Sprinkle half of the crispy fried onions over the pork.
5. Add half of the smoked mac and cheese.
6. Sprinkle with half of the shredded cheddar and smoked Gouda.
7. Add the remaining pulled pork.
8. Scatter the reserved chopped bark over the pork.
9. Add the remaining smoked mac and cheese.
10. Top with the remaining shredded cheese.
11. Finish with the remaining crispy fried onions.
12. Press the layers gently as the pie is assembled, but do not compact them tightly.
13. Place the pan on a rimmed baking sheet to catch any drips.

Bake and Finish the Pie

1. Bake at 350°F for 25–35 minutes, or until the filling is bubbling and the center reaches at least 165°F.
2. Turn the broiler to high.
3. Broil for 1–3 minutes, watching closely, until the cheese is melted and lightly blistered.
4. Remove the pie from the oven.
5. Place the butter for the finish in a small foil pan and smoke for 20–30 minutes, if desired.
6. Melt the butter and stir in the smoked paprika, garlic powder, and parsley.
7. Brush the exposed cornbread crust with the garlic butter.
8. Allow the pie to rest for 30–40 minutes before removing it from the pan or slicing.
9. Transfer the pie to a large serving board or platter.
10. Garnish with pickled red onions, sliced jalapeños, green onions, cilantro, and additional pieces of bark.
11. Drizzle lightly with warm BBQ sauce and hot honey, if desired.
12. Serve with vinegar-based coleslaw on the side or spoon a small amount onto each slice.

Cook’s Notes

• A springform pan provides the cleanest release and presentation.
• Place the springform pan on a baking sheet in case butter, cheese, or sauce leaks from the bottom.
• The pork is done when it is probe-tender, not merely when it reaches a specific temperature.
• A 5-pound pork butt may produce more pulled pork than is needed for one 12-inch pie. Use only enough to create balanced layers.
• Do not oversauce the pork. Excess liquid can soften the cornbread crust and make the pie difficult to slice.
• Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese.
• The macaroni should be slightly undercooked before it is added to the cheese sauce.
• The cheese sauce should be slightly looser than standard stovetop mac and cheese because it will continue to thicken.
• Smoke the mac and cheese only long enough to add flavor. Extended smoking may dry it out.
• Jalapeño heat varies. Remove the seeds and membranes for a milder crust.
• Brush the cooled cornbread shell with a thin layer of melted butter before adding the BBQ sauce for additional moisture protection.
• Reserve the darkest pieces of bark for the upper layers, where they will retain more texture.
• Resting the pie for at least 30 minutes is essential for clean slices.
• Use a sharp serrated knife to cut through the cornbread crust.
• Use a pie server or wide spatula to support each slice.
• Add fresh garnishes only after the pie has rested.

Make-Ahead Instructions

• Prepare the pulled pork up to 3 days in advance. Refrigerate it with some of its cooking juices and reheat gently before assembling.
• Prepare the BBQ sauce up to 1 week in advance.
• Shred and combine the cheeses up to 2 days in advance.
• Prepare the cheese sauce and macaroni up to 1 day in advance. Add a splash of milk while reheating.
• Prepare the cornbread crust earlier the same day.
• Assemble and bake the pie shortly before serving for the best texture.

Storage and Reheating

Cover leftovers tightly and refrigerate for up to 4 days.

Reheat individual slices in a covered baking dish at 325°F until the center reaches 165°F.

Remove the cover during the final few minutes to restore some crispness to the crust and topping.

Microwave reheating is convenient but will soften the cornbread crust.

The assembled pie may be frozen, but the macaroni and cornbread will have a softer texture after thawing.

Serving Suggestions

Serve Championship BBQ Pie with:

• Vinegar-based coleslaw
• Dill pickle spears
• Smoked baked beans
• Mustard potato salad
• Grilled sweet corn
• Cucumber and onion salad
• Collard greens
• Extra warm BBQ sauce
• Pickled jalapeños
• Sliced watermelon

A small serving of bright, acidic slaw is especially effective because it cuts through the richness of the pork, cheese, and cornbread.

Beverage Suggestions

Beer

• Amber ale
• Brown ale
• American lager
• Smoked porter
• Dry hard cider

Cocktails

• Bourbon Old Fashioned
• Whiskey sour
• Spiked sweet tea
• Bourbon and ginger ale
• Ranch water with lime

Nonalcoholic

• Sweet tea with lemon
• Unsweetened iced tea
• Sparkling lemonade
• Ginger beer
• Cola
• Lime sparkling water