Makes about 12-14 bombs
Ingredients for Pulled Pork Filling:
1 pound pulled pork (store-bought or homemade)
½ cup BBQ sauce (smoky-sweet)
1 teaspoon ghost pepper hot sauce (careful: adjust to taste)
4 strips bacon, cooked crisp and crumbled
Ingredients for Mac ’n’ Cheese:
2 cups cooked macaroni
2 tablespoons butter
2 tablespoons flour
1 cup milk
1½ cups shredded cheddar cheese
Salt and pepper, to taste
For Assembly & Frying:
2 cups panko breadcrumbs
2 eggs, beaten
1 cup flour
Vegetable oil, for frying
Instructions:
Make the Mac ’n’ Cheese: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Slowly whisk in milk and cook until slightly thickened. Stir in cheddar until melted and creamy. Add cooked macaroni and season with salt and pepper. Let it cool enough to handle.
Pulled Pork Filling: In a bowl, mix pulled pork with BBQ sauce, ghost pepper sauce, and bacon. Taste test—just a tiny bit—and adjust spice carefully.
Form the Bombs: Scoop about a tablespoon of mac ’n’ cheese and flatten it in your palm. Spoon a bit of the pulled pork mixture in the center, then top with another spoonful of mac ’n’ cheese. Press and shape into a ball. Repeat with remaining ingredients.
Bread ‘Em Up: Set up a breading station with flour, beaten eggs, and panko. Roll each bomb in flour, dip in egg, then coat with panko. Press gently so the crumbs adhere.
Fry to Crisp: Heat a few inches of oil to about 350°F. Fry the bombs in batches until golden and crisp on all sides, about 2-3 minutes. Drain on paper towels.
Serve Warm: These bombs have a creamy, cheesy inside with that sweet-spicy pulled pork surprise. Each bite is a flavor explosion—perfect for a party appetizer that’ll have everyone talking!
