This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
MAGGI Smoky BBQ Bowls Marinade & Drizzle
1pkt
Pork Shoulder
600g
Parpadelle
180g
Butter
20g
Plain Flour
20g
Milk
1cup
(120g) Low Fat Grated Tasty Cheese
40g
Green Beans
130g
Red Onion, sliced
75g
Frozen Peas
120g
Cider Vinegar
1tbsp
Sugar
1tsp
Utensils and appliances
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Nutritional Information
Nutrition Table Footer
Carbohydrates
58.65 g
Energy
587.26 kcal
Fats
15.51 g
Protein
49.06 g
Nutrition Table Footer
Recipe steps
260 min
240 min
5 min
10 min
5 min
Recipe steps
260 min
Step 1
Place pork and MAGGI Smoky BBQ Bowls Quick Marinade into slow cooker. Cook on High for 4 hours. Once cooked, carefully transfer pork and it’s cooking liquid to a
Recipe steps
260 min
Step 2
Meanwhile, to pickle onions; in a small bowl, dissolve sugar in the vinegar. Add onions and set aside.
Recipe steps
260 min
Step 3
Cook macaroni according to packet directions, set aside. In a small saucepan, melt butter and add flour, cook for 2 minutes while stirring continuously. Whisk in
Recipe steps
260 min
Step 4
Divide macaroni into 4 bowls, add green beans, peas, pulled pork and pickled onions. Add the MAGGI Smoky BBQ Bowls Drizzle on each bowl, enjoy!