Lifestyle Food Gourmet Comfort Food: Pulled Pork Mac 'n' Cheese Muffins with Sriracha-Honey Glaze Chris Shea shares his recipe for pulled pork mac and cheese muffins with Sriracha honey glaze By Jessica Fecteau Published on December 1, 2016 03:24 PM Share Tweet Pin Email Photo: Steve Martinek This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Chris Shea of The Wayfarer shares a recipe for his pulled pork mac and cheese muffins with Sriracha honey glaze. To give this game day dish a gourmet twist, I like to make the mac and cheese with Beecher’s flagship cheese. It is actually produced in Manhattan using dairy from New York, and it has a really great taste. You can mail order their cheese (it makes a great gift!) or substitute it with your favorite brand of cheddar cheese from your local grocery store. This dish meets all the criteria for great tailgating food. First, it can be made from leftovers. Secondly, it is easy to transport to your viewing party or to the stadium parking lot. And lastly, it tastes great reheated. The mac and cheese and pork is filling and warm in cold weather and pairs great with beer and soft drinks during the game. Steve Martinek Chili Cheese Nachos Are What Your Game Day Crowd Really Wants to Eat Pulled Pork Mac and Cheese Muffins with Sriracha Honey Glaze Pulled Pork 4-6 pounds boneless pork butt2 tbsp. kosher salt1 tbsp. ground Black pepper2 tbsp. vegetable oil2 Spanish onions, roughly chopped2 ribs celery3 large carrots2 pieces of chipotle in adobo4 cloves garlic2 bay leaves1 quart chicken stockJuice and peel of 4 oranges1 pint bbq sauce2 guajillo peppers1 cup apple cider vinegar Sriracha Glaze2 cups honey½ cup Sriracha¼ cup molasses2 tbsp. soy sauce Mac and Cheese 16 oz. cooked elbow macaroni3 tbsp. butter3 tbsp. all-purpose flour3 cups milk2 cups grated Beecher’s Flagship Cheese (or your favorite cheddar cheese)¼ cup mascarpone1/4 cup cream cheese1 tsp. grated nutmeg1 tsp. kosher salt1 tsp. ground black pepper1 cup finely julienne scallions3 eggs16 oz. pepper jack cheese cut into ½ inch cubes WATCH THIS: Food Hack: Make Pie Milkshakes 1. Preheat oven to 300 degrees. Heat a large dutch oven over medium high heat. Season pork with salt and pepper. Add vegetable oil and sear on all sides. Add onions, celery, carrots, chipotle in adobo, garlic, bay leaves, chicken stock, oranges and bbq sauce, cover and place in oven and cook about 4 hours until pork is tender. 3. When pork is cooked allow to rest in the dutch oven for an hour before removing. Pull pork and freeze whatever you are not using for next Sunday. Strain the liquid and blend with guajillo peppers and apple cider vinegar for a mildly spicy, smoky bbq sauce. Set aside. 4. Prepare the Sriracha glaze: combine the honey, Sriracha, molasses and soy sauce in a sauce pot, bringing it to a simmer and whisk thoroughly. Set aside. 5. Prepare the cheese sauce in a separate pot: mix the butter and whisk in flour. Add milk and bring to a simmer stirring occasionally. Mix in the cheese, mascarpone, cream cheese, nutmeg, salt and pepper. Set aside Josh Capon’s Bacon & Cheese Stuffed Burgers 6. Mix cooked pasta with cheese sauce, pork, scallions, eggs and pepper jack cheese and scoop into muffin pans that have been sprayed with non-stick cooking spray. Bake about 18 minutes at 325 degrees until golden brown . Allow to cool slightly before removing from the tin. Serve muffins warm with a drizzle of Sriracha glaze.