Prep Time: 1-2 hours | Cook Time: 2 minutes
- 3-5 lbs pulled pork, shredded
- 2 boxes macaroni and cheese
- 5 eggs, beaten
- 2 cups flour
- 2 cups breadcrumbs
- Peanut oil for frying
- Barbecue sauce for dipping
Make boxed macaroni and cheese according to package instructions.
Fill each donut mold halfway with macaroni and cheese. Use flat part of spoon to press into mold. Layer pulled pork on top of bottom layer of macaroni and cheese. Top each donut mold with macaroni and cheese until mold is filled.
Freeze for 1 hour.
Preheat about 3 cups of peanut oil for frying in a large, deep cast iron skillet. Portion out flour, breadcrumbs, and beaten eggs
Remove donut from mold. Dip into flour. Coat in beaten eggs. Dip into breadcrumbs. Coat in beaten eggs. Dip into breadcrumbs. Repeat for each donut.
Fry each donut until golden brown - around 2 minutes. Repeat until batch is complete.
Drain on paper towel and serve immediately with barbecue sauce for dipping.
We like boxed macaroni and cheese because it freezes beautifully and quickly.