Ingredients

The following ingredients have 4 Servings
  • 3 pound pork shoulder
  • 18 ounces barbecue sauce
  • 12 ounces elbow macaroni
  • 2 tablespoons butter
  • 1 cup milk
  • 2 cups shredded cheddar / Monterey Jack cheese
  • salt (to taste)
  • pepper (to taste)
  • 1/2 cup reserved pasta water (if needed)
  • panko bread crumbs (for garnish, if desired)
  • dried or fresh parsley (for garnish, if desired)

Instruction

  • Place the pork into a slow cooker and cover with the barbecue sauce. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
  • When pork has finished cooking, shred with two forks and keep in the slow cooker to remain warm.
  • Bring a large pot of water to a boil over high heat. Add the pasta and cook according to directions on the package.
  • Reserve 1/2 cup of the pasta water, and then drain the pasta.
  • Return empty pot to stove and over medium-low heat, melt the butter. Add the milk and when milk is steaming, add the cheese. Stir until completely melted.
  • Add the pasta and mix completely. Add salt and pepper to taste. If the macaroni and cheese is too thick, stir in one tablespoon at a time of the reserved pasta water.
  • Place mac & cheese into a bowl, and top with a serving of the BBQ Pulled Pork. Garnish with parsley and panko crumbs, if desired.
  • Use the leftover shredded pork to make tacos for lunch tomorrow!