Country Boy Lasagna (Mary – it’s my blog and I’ll name it what I want)

Before we begin, this is not a last second deal; it takes all day.  You are cooking 3 dishes and turning them into a fourth.  That said, this dish is my nod  to the southern classic pulled pork, mac and cheese, and southern greens. All in a layered lasagna form.  My daughter says it’s not a lasagna, but since she had no better name, I’m using lasagna.  I hope you like it (the dish, not the name).

BBQ layers:
2 pounds bbq pulled pork (pork country ribs from Happy Family Ranch)
2 tablespoons of pork rub (I got mine from the Dizzy Pig)
16 ounces bbq sauce
Pasta cheese layers:
12 ounces dry pasta elbows
3 tablespoons butter
3 tablespoons flour
8 ounces cheddar cheese
4 ounces cream cheese
4 ounces gruyere cheese
12 ounces milk
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon mustard
1/2 teaspoon pepper
1/2 teaspoon hot sauce
Greens layers:
1 large jalapeño pepper, cut thin
1 bunch kale (from Gonzalez Farm)
3 strips bacon (Happy Family Ranch)
1 teaspoon red pepper flakes
2 tablespoons vinegar

French Fried onions

Rub pork with rub mix and smoke or bake for 2 hours.

Add bbq sauce and cover tightly until meat hits 205 degrees (about 1 hour).

Mac and cheese:

Cook pasta per package directions but under cook by 2 minutes and drain.

In a large sauce pan, melt butter; add flour and stir constantly for 4-5 minutes.

Add milk.

Add cheese a little at a time.

Add onions, mustard, nutmeg, pepper, and hot sauce.

Add pasta and set aside.


Remove center stem from greens and cut into one inch strips.

Cut bacon into 1-inch pieces.

In a large kettle brown bacon; remove bacon and leave fat.

Sauté jalapeño for 1 minute.

Add 2 quarts of water.

Add greens, red pepper flakes, vinegar, and bacon. Cook on medium low for 45 minutes.

Layer of pork
Layer of Mac and cheese
Layer of greens
Layer of pork
Layer of Mac and cheese
Layer of greens
Top with French Fried onions

Bake for 20 minutes 

Serve with BBQ sauce 

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